FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is catered to each party and needs of each customer, it can be adjusted through a variety of ways: portioning, types of foods, presentation.
- What is your typical process for working with a new customer?
I prefer to work one on one with the customer to make sure that all their needs are met and achieved and so that we both have a complete understanding of what their needs are.
- What education and/or training do you have that relates to your work?
Over 35 years in the industry, worked as an executive chef in several hotels and restaurants along the Wasatch front since the early 1980's.