FAQs
- What education and/or training do you have that relates to your work?
We are always checking out other restaurants all over the country, as well as just down the street. We try to stay connected with the farmers and other chefs around town to see what other people are doing, share and inspire ideas, and be a cheerleader for each other.
- How did you get started doing this type of work?
I grew up cooking with my family, so when it came time to find a job, it was an easy choice. I found some great mentors that allowed me to flourish in my career.
- What questions should customers think through before talking to professionals about their project?
Chefs are cooking for you because we love to feed people. Its not for a paycheck or glory, just selfish satisfaction in feeding the masses