FAQs
- What is your typical process for working with a new customer?
I like to find out what kind of food the customer likes and what they would like to learn to cook.
- What education and/or training do you have that relates to your work?
I attending the International Culinary Institute at The Art Institute of San Francisco California. After graduation I spent several years working as the Sous Chef at Zynga in San Francisco where we fed up to 2,500 at EVERY meal. I was very fortunate to work for a company that not only showed me how to cook volume, but also because there were strict standards of the ingredients we could use. Everything needed to be fresh and local. No processed foods were allowed in the kitchen so this gave me the opportunity to learn how to make EVERYTHING from scratch down to the condiments we used. I learned more than I ever knew was possible and became proficient in cuisines and cooking techniques from all over the world.
- How did you get started doing this type of work?
I have been cooking since I was a small child. My Nono taught me how to cook at a very early age and ever since then it has been second nature to me. When I was 21 years old I realized that I could take my love of cooking and turn it into a profession so I started culinary school and have never looked back.