FAQs
- What education and/or training do you have that relates to your work?
I have a bachelors/ training is more off of experience.
- How did you get started doing this type of work?
I’ve always had a taste for the kitchen and when diagnosed with diabetes it was easier for me to control myself when I was cooking, knowing how much of what has been put into a dish recipe just opened the door to create more.
- What types of customers have you worked with?
Dinners, small brunches but open to accepting more