FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I am willing to cater to all budgets.
- What education and/or training do you have that relates to your work?
I am culinary trained and have worked in this industry since 2001. I have worked in every kitchen setting imaginable, managing kitchens, working the line, yachting for 10 years. All of this experience in selecting ingredients, menu planning, and budgeting makes me an excellent choice for your special occasion or event.
- How did you get started doing this type of work?
I was drawn to the culinary world through my love of pastry and wedding cake design. I discovered quickly that I was equally as passionate about the savory side of cooking.