FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Offer complimentary tastings, so you can try before you buy.
- What education and/or training do you have that relates to your work?
Culinary graduate of Scottsdale Culinary Institute Le Cordon Bleu program, certified Serv Safe Food protection manager/instructor and proctor, 14 years versatile experience in catering, banquet and buffett, full service fine dining or casual restaurant management and employment.
- How did you get started doing this type of work?
Began culinary school in 2005, from there it was a wrap! Worked my way up the food service ladder in a multitude of establishments, nearly 7 years in restaurant and hospitality management. From fine dining to upscale casual, mom and pop joints to popular breweries, hotel and resort setting, the list goes on. Though my mentioned experience has been brought me much fulfillment, I find myself most driven by having the ability to connect directly with those im serving.