Eat Dank Food.
Responds within a day
Maintain 6 feet of distance from customers
Wear masks during the job
Wear gloves during the job
Disinfect surfaces touched during the job
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Customers rated this pro highly for work quality, professionalism, and responsiveness.
Read reviews that mention:
- What is your typical process for working with a new customer?
I like to ask if there are any allergies, dietary restrictions, or must-haves for the menu. Are there any children in the group? Would you like a server(s)?
- What education and/or training do you have that relates to your work?
I've worked as a whole animal butcher and have 11 years of on the job culinary training working exclusively in fine dining restaurants.
- How did you get started doing this type of work?
I started my culinary apprenticeship at age 19 in Vail, CO under Chef Paul Wade, 5 time James Beard Award Winning Chef