FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I use only the best seasonal local ingredients to ensure a high quality, low impact meal.
- What education and/or training do you have that relates to your work?
I am mainly self taught but I do have lots of experience from working in restaurants. I take every meal seriously and I try to push the boundaries of my own knowledge and relationship with food.
- How did you get started doing this type of work?
I love to cook and I love to eat delicious nutritious food. I fell in love with fermented food when I was in college and work with lots of different home ferments.