FAQs
- What education and/or training do you have that relates to your work?
I do alot of reading , not so much on the "chefs of the moment" i am not interested in that believe it or not, more so, in eco- innovations, indigenous foods, clean food practices, how and where foods originate. How we can impact and source responsibly. (example I dont work with chilean sea bass and other seafood over fished) I also teach cooking classes to children and adults- combining geography, organic knowledge, etiquette. this keeps me informed. I am always trying to learn more about earth friendly ways. This aligns with how I want to conduct business.
- How did you get started doing this type of work?
I was putting off graduate school in psychology for a bit when I started working for a local NYC based manufacturer of the freshest pastas, sauces, and specialties all of a very high caliber. from there I never looked back. After culinary school added a needed dimension to my knowledge, I put my renewed interest in ,my cultural background to work at Pan Latin in its incarnations: cooking classes/consulting/our Pan Latin cafe (2004-2010) and our spun off catering and wholesale endeavors .
- What types of customers have you worked with?
market value-corporate lunches/breakfasts/dinners/cocktails/events budget - schools/ not for profits every thing in between residential and corporate. Smaller weddings/outdoor events. we have sent servers/bar tenders/ upscale and casual.