FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My labor has a fairly easy to understand pricing structure. but the hours involved varies greatly as does the cost of ingredients (because I do NOT have a set menu). As a result, am able to work with your budget and preferences.
- What education and/or training do you have that relates to your work?
I am constantly utilizing technology and networking with allies and colleagues around the world, to stay on top of the trends (and transitions) in the industry. on a global scale. Having traveled extensively around the USA and abroad (all while being employed as Chef) has built me a strong list of allies and people who respect my work and knowledge to draw inspiration from, and vice versa.
- How did you get started doing this type of work?
My father was a classical French trained chef. So I have been immersed in a society where there was a passion for fine food since childhood. I have been cooking gourmet foods since the age of 8, and working (professionally) in the industry since my teen years.