FAQs
- How did you get started doing this type of work?
I've always loved to cook and to feed people. I learned it well from my mom and entire family of cooks. But I was always in a desk job, since right out of college. So one day I up and quit, got my food handler certification, took some knocks and learned some things in a few great kitchens, and haven't looked back!
- What types of customers have you worked with?
From paleo families to busy executives, high performance athletes to folks with allergies and chronic illnesses, I love that each of my clients is unique. It allows me to utilize the full breadth of my experience and provide a tailored service that is as individual as the people I cook for.
- Describe a recent project you are fond of. How long did it take?
For the 2021 and 2022 seasons, I catered several times for the artists at Stern Grove Festival in San Francisco. Their tastes are varied and standards exacting. Depending on the day, I prepared ceviche, vegan hot dogs, pulled pork, bourbon peach barbecue chicken, guacamole, charred corn salad, Mongolian beef, baby back ribs, and various other dishes to fuel them for their time on stage. And I absolutely loved the bonus of being able to see acts ranging from Joan Jett to Cat Power to the SF Symphony Orchestra. Can't wait for 2023!