FAQs
- What is your typical process for working with a new customer?
I like to chat with my new clients on the phone about their needs, dietary restrictions, allergies, etc. as well as the tone they want to set for their event. From there I send over a menu with several selections for each course so that the client can customize their event from start to finish. It's very simple and straightforward - I strive to be professional and efficient.
- What education and/or training do you have that relates to your work?
As a former bistro owner I've trained both professionally and trial by fire - both great ways to learn. I've been trained by the best in the business - most recently alongside a Le Cordon Bleu-trained chef - and I am always attending classes, workshops and webinars that help me to finesse my cooking style and methods. I attend professional courses, do a lot of research, sourcing and creative idea collecting so that I am prepared to help my clients meet their entertaining goals or dietary concerns
- How did you get started doing this type of work?
I waited tables in high school and college and always enjoyed the customer service aspect of the fine dining experience.