FAQs
- What is your typical process for working with a new customer?
I like to talk with any prospective client to get to know what they are looking for and customize their experience for them. I like to develop a relationship with my clients because I expect to do business with them over again but understand those who really only need my service one time.
- What education and/or training do you have that relates to your work?
I am a Certified Executive Chef with the American Culinary Federation as well as a Certified Dietary Manager and Certified Food Protection Professional with Association of Nutrition and Food-service Professionals. I am a graduate of the Culinary Institute of America where I worked as a Fellowship Instructor post graduation. I am also a graduate of Urbana University with a BS in Business Administration and I am a veteran of the United States Navy Reserve where I graduated top of my class from MSA school. I have continued my education over the years and I am certified to teach Culinary Arts in the state of Connecticut as well as being a Certified Culinary Educator with the American Culinary Federation.
- How did you get started doing this type of work?
I saw a need for my services beyond the confines of a traditional brick and mortar establishments. I am able to completely customize my clients experience and I also get to know them personally, not just another table on a Saturday night.