FAQs
- What is your typical process for working with a new customer?
I love to work one-on-one with every customer-- taking them through my very comprehensive menu selection, discussing the right staffing and tone for the party, and discerning exactly how to take the pressure of throwing a party off the host. My motto is "Don't Work Your Own Party!" Just let us take care of everything.
- What education and/or training do you have that relates to your work?
While I am mostly self taught, I attended the professional course at The New School of Cooking in Los Angeles. I drop into classes at least once a year to expand my technique and my ever-growing exotic repertoire. I love to fuse the new tastes with the classics to develop new dishes constantly.
- What types of customers have you worked with?
I've worked with every type of customer! From busy businessmen to wealthy celebrities, from stressed homemakers to recovering patients on chemo. I've cooked in big kitchens and teeny tiny ones and for people with deep interest in cooking to people who don't care at all. I've cooked for all types of customers and I've loved every second of it.