FAQs
- What education and/or training do you have that relates to your work?
I am always self educating on the latest developments in plant based cuisine through books, blogs, restaurants, supper clubs, and chef friends.
- How did you get started doing this type of work?
I started cooking professionally after I graduated from art school. I had always been passionate about food, and cooking appeared on my horizon as the perfect way to practice my artistry while supporting myself and my beliefs.
- What advice would you give a customer looking to hire a provider in your area of work?
My advice is to consider very carefully the personality of the cook and whether it matches your lifestyle. Food is very personal, and you are inviting someone into your home to prepare it. If you are playful and expansive, you don't want a buttoned down provider who cooks the same meals every month. If you have kids, you want someone who is responsive to their needs without being judgmental. If you have allergies, you want someone who has a lot of respect for them.