What education and/or training do you have that relates to your work?
graduated from the San Diego Culinary Institute
How did you get started doing this type of work?
I loved to cook and entertain so I decided to attend Culinary school to receive the classical training in food preparation and techniques.
What advice would you give a customer looking to hire a provider in your area of work?
Ask for referrals.
What questions should customers think through before talking to professionals about their project?
I wish clients knew how I was partially raised overseas by parents of Mediterranean and Middle Eastern descent. This has influenced my experiences with flavor profiles and exposure to different cultures that give me a base knowledge different from most chefs.