FAQs
- What education and/or training do you have that relates to your work?
One chef is a graduate of the Culinary Institute of America in Hyde Park, the other attended The New School Culinary Program in New York City
- How did you get started doing this type of work?
One of us is from a family of purveyors, the other has been cooking since the teen years. We are both just following our muse.
- What types of customers have you worked with?
Weddings (buffet, sit-down), cocktail parties, dinner parties. Along the way some birthday and retirement functions, and occasionally a baby or wedding shower.