FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
It's not just chicken the time materials and preparation matters. But it's worth it and I break it down so you understand.
- What education and/or training do you have that relates to your work?
I am now enrolled in a baking and pastry certification and I am studying online to become a Master Someilar.
- How did you get started doing this type of work?
I have always loved cooking and for a long time I didn't follow my dreams because of the financial uncertainty of being an entrepreneur, but during the financial collapse I saw just how uncertain it is to work for someone else. So with the support of my family I went to culinary school to refine my skills and the rest is history.