FAQs
- What is your typical process for working with a new customer?
I first do a general quote, based on the first initial inquiry I have, and I asked the client to see where I'm at after reviewing my quote and menu consultation. Then I designed it further and make it personal for them, as I find out what they value more in an event. I do not believe in one package deal. I spend time to listen and learn my clients unique ideas.
- What education and/or training do you have that relates to your work?
Le Cordon Bleu culinary degree /Certification on Sommelier Intro Course/Sanitary Management Certification/ Fairmont Hotel Banquet All my education and my experiences clearly indicate I am a true caterer, a true chef. My passion for culinary is evident my experience from 10-1500, fine dining plated, buffets, action station are solid indication of my expertise and passion .