- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing includes everything without hidden fees - menu collaboration, travel, etc.
- What education and/or training do you have that relates to your work?
Associates in culinary arts from Johnson and wales university. Bachelors in Nutrition from MSU Denver
- How did you get started doing this type of work?
I started cooking when I was 15! I became so intrigued by cooking and kept following opportunities throughout my life. I landed some big internships at Michelin starred restaurants in San Francisco and New York. For the last decade I have been cooking professionally in Denver and the mountains.