What education and/or training do you have that relates to your work?
I am constantly learning and reviewing new techniques and recipes threw several multi-media sources. I do a lot of research on backgrounds of cultures and traditions to help me develop certain flavors.
How did you get started doing this type of work?
My family owns a restaurant in Nashville, Tenn. I grew up learning the business end of hospitality management from my grandfather, and the cooking side from my grandmother and mother. It was in my blood and has been a passion for me my entire life.
What types of customers have you worked with?
Buffet Style Events
Personal Daily Chef
Describe a recent project you are fond of. How long did it take?
I catered a 60th birthday celebration with over 50 people by myself, including tableware, drinks, appetizers, Full buffet with hot and cold entrees. Everyone was pleased and satisfied with the product and they were very impressed with my professionalism.
What advice would you give a customer looking to hire a provider in your area of work?
Look for versatility in the Chef's approach to cooking, and be detailed in what you are looking for.
What questions should customers think through before talking to professionals about their project?
It takes an extremely hard and dedicated person to be a Culinary Professional