FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I price each customer individually based on frequency, need, expectation, travel required and client budget.
- What is your typical process for working with a new customer?
I like to meet with the customer in person, at some point, to understand the environment and expectation. I appreciate understanding individual likes and dislikes as well as any dietary restrictions or allergies. I also think that a personal “fit” is important as I prefer to genuinely like and respect my clients.
- What education and/or training do you have that relates to your work?
Vincennes University/Culinary Arts/1987-1989 30+ years of field work. -Walt Disney World -SYSCO Foodservicea of VA -Applebee’s Neighborhood Grill -Stonewall Golf Club -Shenandoah Valley Golf Club -Heritage Hunt Golf & CC Certifications: ServSafe Professioal Food Handlers ServSafe Responsible Service ABC CPR AED