FAQs
- What is your typical process for working with a new customer?
I like to talk to the customer and get the finer details that the description does not have. This helps me to focus on making the event the best it can be and perhaps fine savings in overall costs.
- What education and/or training do you have that relates to your work?
A.S. degree in Culinary Arts from The Art Institute of Atlanta, 1997. B.S. Degree from the Art Institute of Pittsburgh, 2010. Working on a Masters of Logistics and Sustainable Purchasing, Embry Riddle Internship at the Dras Hassern, Vienna, Austria, 1997 U.S. Army Quartermaster School, 1989. Private Pilot license, FAA 2002 Diploma Chang Mai School of Cooking, Thailand 2006 Various cooking classes over the years. Traveled to 37 countries to experience the cuisine
- How did you get started doing this type of work?
I started cooking at age 16 and owned a restaurant by age 22. I went to Culinary School at 26 and I have never looked back.