FAQs
- What education and/or training do you have that relates to your work?
Attend trade seminars and serve on the culinary board in Chicago, constant networking with professional chef within the industry. Member of the American culinary federation.
- How did you get started doing this type of work?
From watching my mother cook as a child, the moments of seeing everybody coming together to the table.
- What types of customers have you worked with?
Personal chef, Culinary Instructor, Consultant.