FAQs
- What education and/or training do you have that relates to your work?
The American Culinary Federation always has meetings where you can learn new skills but as I stated earlier you can learn from any person and any situation you just have to be willing to listen.
- How did you get started doing this type of work?
I began cooking with my grandma since I was old enough to reach the table and that's where I found my love for cooking it was like when I was in the kitchen I could not fail I was put here to cook and it shows in everything I make just like great singers have a gift with there vocal skills I have a very special gift that when my hands touch food something beautifully great is gonna come out of it
- What types of customers have you worked with?
At this moment it would be Ala Carte items like pans of Lasagna or wings in different sauces I also work with Shadyside Presbyterian Church in there kitchen and I am the Director of the kitchen at my own church where I prepare meals at least once a month for about 150-200 people. It seems a lot of people are interested in home style menus or finger foods.