FAQs
- What is your typical process for working with a new customer?
I speak with the client and do some "discovery" over the phone. I ask what they need or what the event is. If we both feel like it is a great fit, I send them a food profile that takes s few minutes. From this I find out what cuisines, ingredients, and flavors they love. I also find out if there are any dietary restrictions or allergies. I then schedule a meeting in their home or the place where the event will take place. This way I know what I have to work with.
- What education and/or training do you have that relates to your work?
I was lucky enough to train under the award winning chef Joel Findlay at his fine dining restaurant 302 West in beautiful Geneva, IL. I was Joel's protege. He saw the potential and passion that I didn't see in myself.
- What types of customers have you worked with?
I have worked with a great variety of people. The one thing most all have in common is that they are great people. While a client is interviewing me, I am doing the same. I have worked with/for engineers, business owners, athletes, surgeons, sales people, attorneys, etc. All walks of life. As far as clients go I have worked as a live in chef/house manager and personal chef to several people, in addition to dinner parties.