FAQs
- What is your typical process for working with a new customer?
I like to set up a consultation with all new customers. The personal chef side of the business because I will be going into their homes at least once a week preparing meals for their families to fit their dietary needs as well as their lifestyle. Event catering I have a different menus to fit within most budgets and customers choose what they want.
- What education and/or training do you have that relates to your work?
Graduate of the Chef's Academy in Morrisville, NC. I did a few internships at Highland Country Club Fayetteville, NC, The Governor's Club in Chapel Hill, NC and Theo's Taverna in Pinehurst, NC.
- How did you get started doing this type of work?
My love for cooking began at home. When I joined the Army, I fell in love with making food look appealing hence Culinary Arts. From there I branched out to catering for family and friends and cooking for my own dinner parties. While training at the Chef's Academy, I found a whole new world of possible avenues to use my skills. When my mother and brother were both diagnosed with diabetes, I forged my efforts to creating meals that were diabetic friendly and delicious.