FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is about 35-50person/meal. But, it varies depending on the complexity of the dishes and time spent at the venue.
- What is your typical process for working with a new customer?
I like to talk with them about their needs first. Then, I have a series of questions I ask to customize a service just for them. We then work out the details and discuss pricing options.
- What education and/or training do you have that relates to your work?
I've worked in restaurants with great chefs for many years. I don't have classical training, but I've taken many cooking classes and workshops.