FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
The number of people attending, how many courses and what the menu will contain will determine the final cost. Gently protein options and any specialty items will weigh the heaviest on the determination. That said, I can fit any budget within reason and provide a memorable, satisfying meal experience.
- What education and/or training do you have that relates to your work?
I work with other chefs at private functions for high level clientele, I read magazines and online articles. I constantly get new cook books from other chefs I admire and most importantly, I eat! I eat a lot. I love good food!
- How did you get started doing this type of work?
I've always loved food. As long as I've lived on my own I've loved cooking as well. After leaving the navy I worked in computer systems administration and database management. Great money and I was good enough at it, but it just never clicked for me. So I decided to do what I loved and went to culinary school. Since then I've loved learning every day and working in teams or leading them or even on my own. I just love having a knife in my hand and a pan on the fire.