FAQs
- What education and/or training do you have that relates to your work?
I stay on top of things that are trending in the industry. Things change so frequently. The most important thing is to be able to apply new techniques to classic cuisine and create a balance of flavor and visual stimulation.
- How did you get started doing this type of work?
I grew up in a single parent home with 3 younger siblings. My mother worked hard to provide and I worked hard to take as much off of her shoulders as I could. I began cooking very young and catering my mother's work events and social gatherings at age 12. This was where I started. I've worked all over the country honing my skills and palate. Now I'm a polished professional with a ton of practical experience!
- What types of customers have you worked with?
Before I moved here to Baton Rouge, I was doing a lot of personal chefing. I've worked for a few celebrities. Recently I've been doing quite a bit of corporate events and large parties, cocktail parties, and wedding events.