FAQs
- What education and/or training do you have that relates to your work?
I am constantly consulting with fellow chefs, and trading ideas and concepts on cutting edge cuisine, as well as fine tuning the traditional preparations.
- How did you get started doing this type of work?
After graduation from Le Cordon Bleu, I decided to be a personal chef because of the personal touch. I enjoy the give and take between what I do and the clients.
- What types of customers have you worked with?
Most of my clients hire me to do in home cooking lessons. I really embrace teaching and enabling my clients to make anything that they wish, as well as hearing about their success afterwards.