What types of customers have you worked with?
Customers who appreciate delicious, locally sourced gourmet cuisines.
What questions should customers think through before talking to professionals about their project?
I wish customers knew in 2008 I was the Student Culinarian of the year at the Grand Garden Arena in the MGM Grand, Las Vegas. I was one of four Regional Champions in the United States, I represented the entire North East Region of the Country. At the time this was a very big part of my life and it enhanced my professional career because I was able to work with some of the best Chefs in the world. During these experiences I learned culinary discipline and respect for each and every part of an animal or ingredient ever used in a kitchen. The importance of understanding, and respecting each and every "once living" ingredient has sacrificed its being to fulfill its purpose on my perfect plate: is to me, what it means to be a Chef.