FAQs
- What education and/or training do you have that relates to your work?
Yes, I am a Certified Dietary Manager, Certified Food Protection Professional, and a Food Management Professional, and all of them require 45 CEU's over a 3 year period to maintain certification. In addition, I have a Servsafe certification that must be renewed every 5 years.
- How did you get started doing this type of work?
I started cooking at an early age due to my mother's health. I realized that I had a talent for cooking and being able to taste the individual herbs and spices that made up the dish. As my first job I started working in a Golden Corral as a cook and then I moved on to fine dining and culinary school. I guess the fast pace and camaraderie of the kitchen drew me in and kept me captive for all these years.
- Describe a recent project you are fond of. How long did it take?
March 15th a couple that are friends were married. We were asked to provide the catering for their reception and gladly accepted. After the event was over, the bride came to thank us. I asked if she was happy with the catering, and she said " Allen, you exceeded my expectations!" That was what I wanted for my friends.