FAQs
- What education and/or training do you have that relates to your work?
I do volunteer work under chefs more seasoned than I, surf the web for trending culinary techniques, and attend conventions when I have the means.
- How did you get started doing this type of work?
No on in my family was doing it, wanted to forge my own path.
- What types of customers have you worked with?
Dinners for two mostly.