FAQs
- What education and/or training do you have that relates to your work?
I am always watching the food network and reading food and wine magazine. This helps keep up with culinary trends in the U.S.
- What types of customers have you worked with?
Private cooking.
- Describe a recent project you are fond of. How long did it take?
I catered an event at the Hellroaring saloon earlier this winter for a wedding. Small, quaint, and the food was amazing.