FAQs
- What education and/or training do you have that relates to your work?
I read various food publications that expand on recipes, techniques, etc.
- How did you get started doing this type of work?
I brought food to work (back when I had a 9-5) for a luncheon and I kept hearing about it. Not long after, I met a pharmaceutical rep who had heard about my food and asked me if I would provide lunch for one of her events. It took off from there.
- What types of customers have you worked with?
My niche market is corporate catering and personal chef work.