FAQs
- What is your typical process for working with a new customer?
I like to work together with the customer to find out favorite foods and then make a menu that suits the customers taste!
- What education and/or training do you have that relates to your work?
15 years experience on the job mostly at Tsunami in midtown but also at various other catering and restaurants such as Paradox Catering, Sweets, Agave Marie, A Catered Affair and a few others!
- How did you get started doing this type of work?
The old fashioned way, apprenticeship. I started washing dishes and showed interest in the food and Chef Smith saw fit to show me the business.