FAQs
- What is your typical process for working with a new customer?
It is a simple process: 1.- I send the quote with a menu proposal. 2.- The customer responds and we connect to discuss the menu. 3.- The necessary adjustments are made for the required service and a new quote is sent. 4.- Once we both agree on the price and menu, the service is scheduled and delivered.
- What education and/or training do you have that relates to your work?
The first Culinary Arts School that I attended was located in Mexico City. The owner was a French chef that mainly trained us on cooking techniques, French food and Mexican gastronomy. After that I wanted to have a more professional education and attended Le Cordon Bleu at Anáhuac University also in Mexico City. I was able to complete there my Bachelor of Business in Gastronomy. Most of my culinary experience has been at fine dining restaurants such as No. 9 Park and Menton in Boston, but also Astrid & Gastón in Mexico City. My last experience was at South End Buttery in Boston, where I was lead supervisor of a gourmet store. Here I learned a lot about improving customer service and how to training the staff for the operation of the store.
- How did you get started doing this type of work?
Some friends encouraged me to start giving them cooking classes, because they thought I could be a good teacher. Specially because I am very patient and I love to share recipes!