FAQs
- What is your typical process for working with a new customer?
First understanding thier needs, sometimes they know exactly what thier looking for, and sometimes they kind of know what they want, but are just not quite sure, and that where I can fill in all thier blanks. After we figure out the event and menu, a 50 % deposit is given to hold the date with the balance due 2 weeks prior of the event.
- What education and/or training do you have that relates to your work?
Growing up in the restaurant industry with my parents who are both CIA Culinary graduates, we owned and operated several restaurant and catering businesses. I moved on to be a part of the opening of the Hilton Columbus in 1998, Easton Town Center, a five star hotel in the greater Columbus, Ohio area where I managed the restaurant, room service and banquets; six years after, I managed at PF Chang's China Bistro for 5 years while employed, I assisted in the operation in Aladdins Eatery before starting my Personal Chef Business in 2009. I have earned six years of Hilton Customer Service certificates each year that I was employed. In the Operational Standards Business Handbooks of both Hilton and PF Chang's, I created new and improved Standards that were implemented by both and still in use to this day. When I started my Personal Chef Business and moving back to Geneva in late 2011, I became active in Rural Action, an Organization promoting economic and environmental growth, which I saw was needed in my community. I am very active in my community VFW and with my local farmers, starting the first Farm to Table dinner series throughout the summer of 2012 in my hometown of Harpersfield, Ohio.
- How did you get started doing this type of work?
Grew up with a cooking family. Both parents are CIA graduates. I litereally was in a restaurant since birth with my parents first restaurant.