FAQs
- What is your typical process for working with a new customer?
I always discuss the menu with the client, I want to know likes, dislikes, dietary restrictions, etc. I want the menu developed to be exactly what the client has envisioned.I would like to see the space of the event prior to the date, that way all questions are answered beforehand If doing a ongoing private chef job, I like to speak to all the people I am cooking for before starting the project. All menus and guest count must be confirmed within 1 week of the event. Cancellations must be within 72 hours of the event.
- What education and/or training do you have that relates to your work?
I have 30 years in the restaurant and hospitality business, which brings not only extensive training but a professional in all aspects of the culinary business to your service. I am Florida Serve Safe certified, which is needed for any food service.
- How did you get started doing this type of work?
I got started cooking in college, as a part-time job, and fell in love with cooking for large groups. After college, I went into corporate restaurant management. My passion has always been in cooking, which started as a child watching my Nona cook.