FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Everything I do is upfront in writing. Agreed upon and signed so both parties are covered.
- What education and/or training do you have that relates to your work?
I try to read the latest culinary insider. And stay untouched with the chefs from my college.
- How did you get started doing this type of work?
I was given the opportunity at age 13 to wash dishes in a restaurant my mother worked at.