FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
my Praxis start per person with a 25 to 30 person minimum. I do do private setting food for two to four people but the prices start on the higher-end.
- What education and/or training do you have that relates to your work?
I've been to 3 culinary schools , I was part of an apprenticeship program with the American culinary Federation, 22 years ago. I I have worked in over 70 food establishments including major hotels, catering companies, restaurants from fine dining to casual,food trucks and other food-related businesses I've been cooking and preparing food for professionally forr almost years.
- How did you get started doing this type of work?
I trained as an apprentice in San Diego and San Francisco California I went to 3 different culinary schools and cook throughout 75 different food establishments, including restaurants ,hotels and catering companies