FAQs
- What education and/or training do you have that relates to your work?
I am a certified chef so I am required to maintain my education. I am a believer that a chef can never know enough and everyday is a learning opportunity.
- How did you get started doing this type of work?
I started later in life. I worked in the medical field for most of my adult life but I had no joy with it. I have cooked since I was a child with grandmothers and family and as a adult loved cooking and doing parties. One day I decided to really do what makes me happy so I signed up for culinary school.
- What types of customers have you worked with?
I cater a lot of parties for 25 to 100 people. I also do many cooking classes for all ages and all types of cuisine and skill levels. I do private dinners for under 12 people with multiple courses. Teaching and private dinners are my favorite.