FAQs
- What education and/or training do you have that relates to your work?
I am a ServSafe Certified Food Manager, trained in proper food handling, sanitation, and safety protocols to ensure every dish meets the highest standards of quality and compliance. This certification reflects my commitment to maintaining a clean, safe, and professional kitchen environment. In addition, I bring several years of experience preparing large-scale meals in commercial kitchens, where I honed my skills in menu execution, time management, and consistency — essential qualities for delivering exceptional catering service at any event.
- How did you get started doing this type of work?
I became a caterer after the pandemic — it was a time of change that pushed me to follow my passion. I actually started by selling cheesecake cones, which quickly became a local favorite and my best seller. From there, things grew naturally. People had been telling me for years that I needed to take my cooking seriously, so I decided to listen — and that’s how The Rotating Menu was born. What started as a small dessert idea turned into a full catering brand built on creativity, flavor, and community.