FAQs
- What is your typical process for working with a new customer?
I would like to find out your culinary goals, preferences and limitations (allergies etc.) and work with the customer to create a plan to satisfy and even surpass those goals!
- What education and/or training do you have that relates to your work?
Graduation from Le Cordon Bleu culinary course and restaurant management and operations with high honors!
- How did you get started doing this type of work?
I have been cooking for many years, but after a career in technology office and contract jobs, about 14 years ago I started cooking professionally and never looked back!