FAQs
- How did you get started doing this type of work?
Well, I started out in the restaurant business when I was 16 but before that I always watched my parents cook. I got my first job in a kitchen at Big Boys I was Salad prep. Over the years I liked it so much that I worked my way into line cook then Head Chef. Then in charge of entire kitchen where I was the manager head chef, I made the soups the daily specials for lunch and the dinner Specials.
- What advice would you give a customer looking to hire a provider in your area of work?
To be pleasant, honest and especially very patient. Nothing worse then to rush your Caterer.
- What questions should customers think through before talking to professionals about their project?
I wish they knew what I, myself the effort and hard work that I put forth. The love and dedication I give to each and EVERY job. This profession is not as easy as customers seem to think. There is a lot of long hours and hard work involved at least with me there is..