FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Every job opportunity is different and the best way is to price it accordingly. I will be as competitively priced as possible and am always flexible. If I need to hire a server or sous chef that will be discussed with the client. Let's have a great time and enjoy your evening!!
- What education and/or training do you have that relates to your work?
One of the many great things about cooking is you are constantly learning something new and innovative. New recipes and techniques are always surfacing. New food trends are coming out daily! I attended Johnson and Wales University in Charleston, SC and graduated in 2000. From there I continued my education in Germany, Italy and France. This all laid such a great foundation and gave me an advantage when it came to the skills I had acquired.
- How did you get started doing this type of work?
I grew up cooking with my mother and went on to become a dishwasher at a very well known French restaurant, Chez Francois. Chef John D'amico than trained me to work behind the line and that was when I was hooked. This is my passion and I thoroughly enjoy sharing it with others!