FAQs
- What education and/or training do you have that relates to your work?
Le Cordon Bleu trained. I’ve also worked in the front and backs of restaurants for many years before venturing on my own.
- How did you get started doing this type of work?
I realized my love for food and my love for teaching. Whether it’s a new recipe, showing someone a healthy food alternative or having someone try a new cuisine or dish. I love bringing that knowledge to people. I wanted to share all my energy and enthusiasm for food to everyone I meet.
- What types of customers have you worked with?
I organized and was project coordinator for Hands on Twin Cities setting up volunteers to come in and cook for the homeless once a month. I have taught low income families how to diversify and cook meals with their children in the Minneapolis school district. I have menu planned for your dinner parties. I have catered small dinner parties from 4–100 people. While doing large parties before I prefer small intimate gatherings. I’ve taught many interactive cooking classes allowing hands on education. I like to educate clients on healthy living, Recipes and general food knowledge. I come into clients homes and cook for them on a weekly or biweekly basis. I teach Cooking classes at the co-op to show how to cook healthy meals on a budget. I can show clients how to cook with food sensitivities and food allergies. I like to show clients different ethnic foods and cuisines.