FAQs
- What education and/or training do you have that relates to your work?
I am constantly on the web and reading food service insider magazines trying to keep up with trending techniques and foods.
- How did you get started doing this type of work?
I love creating food, working in a restaurant cooking the same thing every day can get very boring. Catering on the other hand always has excitement, no 2 clients will be or want the same thing. Making you stay on your toes creating new ideas.
- What types of customers have you worked with?
We tend to do more Buffet Style and Formal Plated events than anything else. We are also starting to see an increase in sculpted specialty cakes being ordered.