FAQs
- What education and/or training do you have that relates to your work?
I make semi-annual trips to Napa Valley and San Francisco to work with a Culinary Guild to keep up on standards, new developments, and new recipes.
- How did you get started doing this type of work?
I've always been excited about cooking! Even when I was a kid, my father introduced me to cooking. I love that there is always more to learn and I am always challenged. Keeps it interesting!!
- What advice would you give a customer looking to hire a provider in your area of work?
Make sure that you have an connection with the person you are looking to hire. Food is the most important medicine a person can have. Your chef should understand that.