FAQs
- What is your typical process for working with a new customer?
First, I want to establish the clients vision for the event. I am here to create what you desire. I want to know your likes and dislikes and how far outside (or inside) of the box you would like to go. From there, I will develop a menu for you to review and then we can go from there.
- What education and/or training do you have that relates to your work?
I am a graduate of the AB Tech Culinary Program and have been cooking professionally for 6 years. The last 3 years were spent as the Executive Chef of Corner Kitchen Catering in Asheville.
- How did you get started doing this type of work?
I made a career switch 6 years ago from Architecture to Culinary. It was a choice of passion and stemmed from a desire to bring more immediate gratification to my life as well as others.