FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Cost is totaled from three categories: Cost of Food, my Chef's Fee and mileage.
- What education and/or training do you have that relates to your work?
Beyond my bachelors degree in Culinary Arts, I am also a Level 1 Certified Court of Masters Sommelier, as well as having completed my courses to become a CMP: Certified Meeting Professional.
- How did you get started doing this type of work?
The irony is that I come from a third world country, where poverty is prolific and food was hard to come by for some. A bag of rice was like gold and a meal can be made using less than five ingredients. In coming to America at age 11, I was shocked and at the same time enamored with the prevalence, decadence and sometimes unfortunate waste of food. I guess in watching my mom adapt to cooking American foods to please my sisters and I, while also continuing to cook traditional dishes to please my dad was always a treat. I dont watch cooking shows now but I always loved watching the original Asian version of Iron Chef years back. Watching those true culinary masters definitely riled me up and sparked something in me that manifested into my current passion for cuisine.