FAQs
- What education and/or training do you have that relates to your work?
Chef Veronique is ServSafe Certified, ServSafe Allergen Certified from the National Restaurant Association and Maryland Food Handler's Certified. Chef Dave is ServSafe Certified and Food Handler's Certified by the DOH of Washington, DC.
- How did you get started doing this type of work?
Chef Veronique (Co-Founder & Executive Chef) grew up in the culinary and performing arts worlds as the youngest daughter of the late Chef Deborah Ann MacRae who served as the exclusive caterer of the Historic Carolina Theatre of Durham, NC. Her earliest training came from the family restaurant and she continued with restaurant divisions such as Fazzolis Italian before entering into the culinary training of the Nordstrom Restaurant Enterprise. She eventually transitioned into management in both Front and Back of House and served as the General Manager of Food Services for the National Headquarters of the American Red Cross. Chef Veronique most recently served as a lead culinary team member for Award Winning Iron Chef Jose Garces The Rural Society in Washington, DC and is also a Food Network Star competitor. She continues to work professionally in the culinary field under the Tasty Alternative as well as offering menu consultation services to restaurants across the country. Chef Veronique is certified as a National Food Safety Manager and a ServSafe Allergen Certified Consultant. Her cuisine specialties include American classic and Southern, Mediterranean, Italian, Latin, Gluten-free and vegetarian. She is a fully licensed and insured personal chef and caterer in the DMV region.
- What types of customers have you worked with?
We mainly perform personal chef services (on-going and one time). We also provide drop off catering services, wedding and large events, bartending, .