FAQs
- What is your typical process for working with a new customer?
Most new customers have been referrals from existing customers. I typically do a phone or personal interview, followed up by detailed questionnaire by email regarding dietary needs and preferences.
- What education and/or training do you have that relates to your work?
I attended New England Culinary Institute, located in beautiful state of Vermont from 2006-2008, and received my Associates degree in Culinary Arts. My school offered an excellent program which was housed in a fully operational hotel and spa- all of the production was done by us, the students! The best training I have ever had of all my jobs and schooling was here in San Diego, working under the highly acclaimed French Master Chef Patrick Ponsaty for 3 years at Bellamy's Restaurant in Escondido, and recently helping his team open his new restaurant Ponsaty's in Rancho Santa Fe. Additional education includes an online Nutritional Therapist Certification Course I am currently enrolled in, to better understand the relationship between diet and illness, and how diet can be used in prevention of disease, as well as treating existing conditions.
- How did you get started doing this type of work?
I began cooking professionally working for a local catering company and BBQ restaurant 2 years prior to pursuing my Culinary Arts degree. After completing my education, I moved to California and worked at various high end resorts and restaurants including Four Seasons- Aviara, Banquets and El Bizcocho at the Rancho Bernardo Inn, and Bellamy's Restaurant in Escondido. I got my dream job as a full time personal chef in January 2015, and have continued to cook privately ever since. Using my creativity on a daily basis, and forming wonderful relationships with my customers are two of the most rewarding things I love about my job!