FAQs
- What education and/or training do you have that relates to your work?
Being a Certified Chef of the American Culinary Federation requires us to get involved in continuing education through conferences, chapter meetings and demos, and further readings.
- How did you get started doing this type of work?
I love to eat, and that's what drove me to learn how to cook. I love enjoying different flavors and that's what encourages me to give that same experience to my clients.
- What types of customers have you worked with?
Private cooking demos, Cooking for Small Parties - I cook in front of my client so they can be a part of the process and they learn a few cooking techniques at the same time. Catering drop offs - mostly for buffet parties Weekly menus - I pre-cook meals and freeze or refrigerate them for my clients. I give them proper heating instructions for every type of meal