FAQs
- What education and/or training do you have that relates to your work?
Always learning always taking new courses always reading blogs and chef magazines and attending events with my local American Culinary Federation chapter to see what new trends and techniques are coming into play
- How did you get started doing this type of work?
I was born to it, my family is full of professionals that are chefs in different degrees and I have always gravitated to it, even when I tried other things for a while I always came back to this.
- What types of customers have you worked with?
Mainly celebratory events like Anniversaries, Birthdays, Weddings, Showers, Bachelor and Bachelorette parties, romantic evenings and special surprises.