FAQs
- What education and/or training do you have that relates to your work?
I also run a restaurant in SF. So I am up to date on culinary trends and seasonal foods.
- How did you get started doing this type of work?
It was in me from a young age. Right after college I went straight to culinary school.
- What types of customers have you worked with?
Private chef for dinner parties or drop off meals/catered parties.