FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
All my job are usually based on a per hour flat rate
- What education and/or training do you have that relates to your work?
Yes a great chef once told me I takes a lifetime to master the culinary field but only five minutes to look like one meaning anyone can put on a chef jacket but few attain mastery so I attend food exhibitions, research, travel, and work with other chefs as much as possible to broaden my horizons
- How did you get started doing this type of work?
I was going to be a computer engineer but while in college I worked at a restaurant and just fell In love