FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is based on years of experience, ingredients, and labor. Providing great service is about great flavor and work, and that is my number one priority.
- What education and/or training do you have that relates to your work?
New England Culinary and Traning Escoffier Pastry and Baking 4 years combined as a line cook and prep cook at Colonnade Hotel and EF Boston and micro-bakery 1 year private cook
- How did you get started doing this type of work?
I love cooking and baking! I started at the beginning of the pandemic running a micro-bakery. That expanded into training, restaurant/hotel banquets, and private cooking. I wish I could say it was a lifelong dream, but the last few years have been a dream come true.