FAQs
- What education and/or training do you have that relates to your work?
Grand Diploma in Culinary Arts with a focus on sustainability and Farm To Table cuisine
- How did you get started doing this type of work?
I have always worked in restaurants since I was 15 years old. After graduation I attended a farm to table culinary program in San Francisco and have been cooking ever since!
- Describe a recent project you are fond of. How long did it take?
I recently worked in a yurt village in New Orleans. Each tent contained one table in a small outdoor village. The menu was a 7 course traditional French tasting