FAQs
- What education and/or training do you have that relates to your work?
Food and cooking are subjects you will never know all there is to know. I'm always corresponding with other chefs, going to chefs conventions and reading, reading, reading new recipes. I also love cooking shows. This constant upgrading of recipes and learning new secrets is one of the things I love most about what I do.
- What types of customers have you worked with?
During the week I work for clients as a Personal Chef. I prepare their meals for the week; package and store them so the client can enjoy these meals at their leisure in their home. On weekends I'm hired to do dinner parties and special events, i.e., birthday parties, anniversary parties, wedding/baby showers, etc. Gatherings ranging from 4 to 25 people. That's my specialty.
- Describe a recent project you are fond of. How long did it take?
I recently did a party for a couple who were married in Europe but wanted to celebrate with their friends in Los Angeles who were unable to attend the actual wedding. The couple and their guests were all highly creative people in the film business and wanted something "different" with flavors from "around the world." Given this idea, I suggested a "Small Plates Party," which is appetizer size portions of lots of different dishes. We finalized the menu with food from France, Italy, Spain, Asia, Mexico and, of course, some good old American food. The party was a huge success and everyone raved about the food.