FAQs
- What education and/or training do you have that relates to your work?
I am currently in school achieving my bachelors in culinary arts. Beyond that I try to eat out in different establishments around the city to see what the competition is doing.
- How did you get started doing this type of work?
I've always loved coking. Before I became a chef professionally, I worked as a System Analyst for 7yrs. Our department was outsourced so I took the opportunity to follow my dream and passion and enrolled in culinary school.
- What types of customers have you worked with?
Many times I do drop offs. There are some clients that want someone on site to rotate the food and make sure everything is fresh and looking full throughout the engagement and I will do that as well. I have clients who want full service, on site preparation and serving for dinner parties and special occasions. Those are my favorite..