FAQs
- What education and/or training do you have that relates to your work?
As a member of the American Culinary Federation , we are given the opportunity to compete in contests, keep abreast of current trends, technological advancements, and continuing education classes and seminars. In addition to the ACF, we take inspiration from the world around us.
- Describe a recent project you are fond of. How long did it take?
We had a job one time where we had to transport out own freezer to the job site. Once we arrived the oven and stove broke. That meant we had to send one person to his house to cook in his oven while the rest of us made cooking equipment from chaffing dishes. Getting a dozen people to work in a kitchen the size of a fairly small bathroom was interesting but fun. We completely sympathize wiht Chef Robert Irvine on Dinner:Impossible. Our toques are off to you Chef!
- What advice would you give a customer looking to hire a provider in your area of work?
Don't hold back! We thrive on creativity and variety. The more ideas you have the better we can serve you. And remember, we serve at your pleasure.