FAQs
- What education and/or training do you have that relates to your work?
My source of continuing education is The Food Network and the Cooking Channel. I subscribe to several "foodie" publications. Twice a year I do take a cooking class in an area of interest.
- Describe a recent project you are fond of. How long did it take?
For the past three years, I have prepared and served a quality hot meal twice a month for The Oberlin Senior Center at my own expense. Soups prepared with fresh produce, fresh herbs, real butter, and often a splash of wine much to their delight.
- What questions should customers think through before talking to professionals about their project?
SCRATCH matters, also It matters where a Personal Chef /Caterer gets their product. Farm fresh, local farm market, local butcher, real butter, quality olive oil, fresh produce and herbs are signatures of my kitchen.