FAQs
- What education and/or training do you have that relates to your work?
Continuing education is always prevalent in my life as a chef and professional. Books, classes, and workshops are all utilized in order to continue to become the best I can be for my clients.
- How did you get started doing this type of work?
I began cooking with my mother when I was a boy and began having visions of going into business cooking for people as i went through highschool and college. I saw how great chefs could create compete bliss and so that's what I strive to achieve now.
- What types of customers have you worked with?
My most common jobs I perform are for personal Chef services and small catering parties (1-75 ppl).