FAQs
- What is your typical process for working with a new customer?
I do a phone consultation with all clients and specialize menu based on need and budget
- What education and/or training do you have that relates to your work?
I have an Associates in Le Cordon Bleu Culinary Arts. I worked at 4 Diamond Resorts in Scottsdale and Alaska. I grew up working at Jaspers Restaurant and was a Chef in NYC for 3 years.
- How did you get started doing this type of work?
I saw a demand for in home chefs for many reasons and functions