FAQs
- What is your typical process for working with a new customer?
I do my best to be as clear as possible in terms of what I offer to my guests, wherever our interactions may take place. My guests receive a copy of any of my menus pertaining to the requests of their event at their request, and any questions pertaining to the menus that are not clarified, I am more than willing to go step by step through the entire menu, and price of an event. No hidden agenda, no undersided fees. Honest culinary integrity at it's core.
- What education and/or training do you have that relates to your work?
I have been a culinarian in the Hospitality Industry for more than 10 years now. I attended one of the top ranked culinary programs in the nation, The Chef Apprenticeship Program, and became a Certified Chef through said program and have had the opportunity to work with and next to some of the top chefs in the Hospitality Industry in the city of Columbus. I have a deep seated passion for cooking and for being a chef and am always looking for ways to improve myself. I have been an adamant member and supporter of the American Culinary Federation for the past 6 years, which gave me the opportunity to compete on a national level at the National Chef of the Year Competition in Kansas City, Missouri. Below is a list of accomplishments throughout my time as a chef, from beginning to finish, to name a few: Associates Degree in Applied Science for Culinary Arts Baking Certificate in Pastry Arts ACF Certification - Certified Sous Chef ServSafe Certification - Manager Level Manage First Certificate - Professional & Mastery
- How did you get started doing this type of work?
At first, I was inspired by my father, who would cook every day, and to me, being a young child, naive to the kitchen, looked like a mysterious magician to me. Being completely self, I was immediately captivated, though it didn't take complete hold until my mid teens. I decided to start Blue's Private Chef & Catering as an outlet for my creative and independent style of thinking and cooking as a chef, as well as a way to reestablish the ideals of what being a chef is by displaying food as being more subjective rather than objective. I want the world to experience a true sense of integrity of food, the way it should be, the way most chefs are being overlooked for.