FAQs
- What education and/or training do you have that relates to your work?
26 years of professional experience catering, cooking, and working as a chef in restaurants, resorts, and private households. Associate's degree in occupational Studies concentration in Culinary Arts from The Culinary Institute of America, Hyde Park, New York. Bachelor's degree in Hospitality Management from CUNY's New York City College of Technology campus in Brooklyn, New York.
- How did you get started doing this type of work?
It has been a natural progression. I first showed an interest for cooking and hospitality when I was 5 years old. I decided I wanted to be a chef and sought out the opportunity to do so. I have since been practicing the my craft and taking it as far as I can professionally.
- What types of customers have you worked with?
Many diverse individuals with varying tastes, preferences, and service styles.