FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Depending on the service requested, prices will vary and I am pretty flexible when it comes down to making sure my clients are happy and satisfied.
- What is your typical process for working with a new customer?
I like to discuss the overall theme of the event, budget, type of service, and overall customer's expectations before planning out the menu and flow of service. From there we will draft the menu and start cooking!
- What education and/or training do you have that relates to your work?
I graduated with a Culinary certificate in 2009 at OCVTS in New Jersey. 2012-2013 I attended the Culinary Education Center in New Jersey, refining my baking and pastry skills before becoming a Pastry Chef at a high end steak house. 2014-2017 I attended/finished my Culinary Science Degree at Johnson and Wales University in Denver, Colorado. I moved onto several restaurants rotating between various stations of Garde Manger, Saute, Broiler, and Grill. I spent 6 years in Country Clubs as a Pastry Chef and Lead Line Cook/ Assistant Banquet Chef. I am well versed in cuisines ranging from Northern/Southern Italian, Mediterranean, Classical French, Asian Fusion, Mexican/Latin, New American, BBQ, and Middle Eastern.