FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We've all heard "you get what you pay for", that doesn't have to apply to food, just because it's simple and inexpensive, doesn't mean it can't taste great. Whatever your budget, I can provide a product that will exceed your expectations.
- What education and/or training do you have that relates to your work?
Over a decade working in professional kitchens, with varying cuisines, with multiple other chefs of different styles and tastes.
- How did you get started doing this type of work?
Grew up the son of a chef. I've lived in kitchens as long as I can remember.