- What should the customer know about your pricing (e.g., discounts, fees)?
You don't have to compromise style or when it comes entertaining . Our menu package includes choice of appetizer display, two entrees, two vegetable sides, starch, salad and (nonalcoholic) drink all at competitive pricing.
- What education and/or training do you have that relates to your work?
I have over 30 years’ experience in the industry working as a personal chef to traveling coast to coast for major sporting and convention events. I’ve had the great honor to learn and work alongside an Olympic team chef as well as an awesome Cajun cuisine chef.
- How did you get started doing this type of work?
I started out working in my dad's restaurant mostly on dish duty but getting to try my had at cooking every now and then. It was not until I returned from the military and working in a full service restaurant as a cook that I realized that cooking is my passion. Over 30 years later I still love it.