FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is based off the number of guests and the style of cuisine they prefer.
- What education and/or training do you have that relates to your work?
Constantly reading cookbooks both modern and classical to better understand the reasons of culinary processes. The better one know the rules, the better one can break those rules.
- How did you get started doing this type of work?
I have always worked in kitchens, but never considered it a career choice until the priest at my wedding declared before all my family and in-laws that I was in school to become a chef. Needless to say, I returned from my honeymoon and enrolled in culinary school.