FAQs
- How did you get started doing this type of work?
I grew up on a farm and was always with my grandmother in the kitchen, cooking and baking and working with fresh products. Bored with small town living, I decided to go away for college. It was many years later while working in the marketing profession that I decided, along with my husband, that I wasn't happy and needed a change. I wanted to get back to my roots, work with food and change peoples lives as I introduced them to the fresh food revolution. In 2010 we moved from Memphis to Charlotte, so that I could attend Johnson & Wales University, where I excelled and eventually graduated at the top of my class. After much consideration, I found that private sector work was more rewarding and along the lines of what I wanted to do.
- What types of customers have you worked with?
When working in the private sector, everyday is an interesting adventure. The biggest lesson I've learned is to listen and be a supporting staff member with a proactive mentality. I love creating menus, catering, giving lessons, educating, sharing my passion for local, sustainable products - really when I am working with food, I am at my happiest.
- What advice would you give a customer looking to hire a provider in your area of work?
When you are looking to hire a chef, getting to know them and asking a lot of questions is fine, but the proof is in the pudding. There is no better indicator of a chef that fits your needs than to taste their work. What they may lack in experience or credentials, they may make up for by meshing perfectly with you. Also, don't hold back information that you think might offend them or make you seem difficult. The more you share about what it is exactly you are looking for, the better idea the chef will have about you which in turn makes them a better suited candidate! Finally, if you have specific needs, make sure you seek out a niche chef. They will be more comfortable in the day to day than someone less familiar.