FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Its simple...we can charge less because we're concerned with good service and not taking all of your money.
- What education and/or training do you have that relates to your work?
I am a member of ANFP- association of nutrition and food service professionals.
- How did you get started doing this type of work?
I started cooking at home with my mother. I made my first omlet when I was 5 years old. From then on I knew I wanted to be a chef. I always thought the uniform was so cool.