FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Catering can be difficulty to price out unless you have all of the specifics. I have a check list that I use to ask questions so I know we have covered all of them, so I can give you the best quoted price around.
- What education and/or training do you have that relates to your work?
I am a Certified Executive Chef through the American Culinary Federation. I teach at a culinary school and I get to attend seminars and trainings all the time.
- How did you get started doing this type of work?
I started cooking at 14 in high school. I put myself through college by cooking on campus and in restaurants off campus. I worked in the real world for large companies like Toshiba and the Irvine Company but I didn't like being behind the desk or on the computer all day, so I went to culinary school and got back into the cooking world.