FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My staff are independent contractors who are paid by their experience per event.
- What education and/or training do you have that relates to your work?
I studied at The Chef's Academy and graduated with honors. I also hold my Servsafe certificate.
- How did you get started doing this type of work?
I decided to get into cooking from a young child. I loved helping out in the kitchen. When I joined the military, I enlisted as a cook,where I became interested in culinary arts.