FAQs
- What education and/or training do you have that relates to your work?
My culinary continuing education consists of reading. When I encounter a new ingredient at the farmers' market, my focus switches to the kitchen and experimenting. I'm very hands-on. Other than preparing great food, I focus on keeping my clients healthy. I am both ServSafe certified as a Food Protection Manager (10839967) and certified by the Minnesota Department of Health as a Food Manager (FM72818). I like to know what's going on in the area of food safety.
- How did you get started doing this type of work?
I've loved cooking and food since childhood. My father prepared everything from scratch. Everything. I learned a lot from watching him. I'd done other things over the years (Software Engineer), but I always returned to cooking. Actually, after seemingly endless days being tethered to a desk, I would go home and whip up a batch from scratch of something. It was my way to relax, unwind and forget about IT.
- What types of customers have you worked with?
I have catered weddings, Earth Day celebrations and retreats. I also do a bit of personal chef work.