FAQs
- What is your typical process for working with a new customer?
I like to meet with new clients to learn as much as I can about their preferences and personal style. All of my menus are customized to the client and the event so getting to know someone really helps me put together something special.
- What education and/or training do you have that relates to your work?
I'm a professionally trained chef with a blue ribbon diploma from the Institute for Culinary Education. I've worked with individuals in LA, NY and SF as a private chef, baker, caterer and event coordinator. I specialize in world cuisine and gluten free baking that you would never know is gluten free.