FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
There is no standard pricing system. It is based on your personal needs.
- What education and/or training do you have that relates to your work?
I have a degree in Culinary Arts and Twenty-five plus years experience.
- How did you get started doing this type of work?
Got introduced to the kitchen at the age of 13 and got lucky after graduating from high school to get apprenticeship from a very talented Boston chef. Now I am currently a Corporate Executive chef for a restaurant group and do catering with my free time.