FAQs
- What is your typical process for working with a new customer?
1. An introduction of my professional background. 2. Both parties communicating thoroughly to alleviate any assumptions of the menu and service provided. 3. Agreeing to and finalizing all customer requests for the event.
- What education and/or training do you have that relates to your work?
French modeled 3 year professional culinary apprenticeship Culinary Educator 25 years as Corporate Executive Chef for restaurant chain, food products manufacturing companies, specializing in the development and introduction of refrigerated, frozen and dry food products for the restaurant, food service and hospitality industry Menu development for restaurants
- How did you get started doing this type of work?
In growing up with food loving parents, home cooked meals were always a celebration of preparing both handed down family traditional recipes and new discoveries from my always curious mom and dad to bring great food to our table! With that inspiration, after my college studies, I chose a professional culinary path along with 2 of my brothers.