FAQs
- What is your typical process for working with a new customer?
I like to have an initial phone call or email to go over the overall vibe of the event. I ask if there are any dietary restrictions or special requests for the menu. I then send over at least 15 to 20 options within each Course Category tailored to the season and needs of my clients.
- What education and/or training do you have that relates to your work?
I have been working as Professional Fine Dining Chef in a multitude of capacities for the past 12 years. This includes Whole Animal Butcher Apprenticeships and hundreds of private events for the past 8 years since I have started Eat Dank Food.
- How did you get started doing this type of work?
I began cooking on an Organic Winery and Vineyard at the age of 18 and started my professional culinary apprenticeship at age 19 in Vail, CO helping to open a fine dining restaurant.