FAQs
- How did you get started doing this type of work?
A graduate of The Culinary Institute of America ate some of my food, told me I had it and that I should go to culinary school. He told me this every time I saw him for the next six month. In reply to me saying I couldn't afford it, he replied, "if you do your best and exhaust your resources and still cannot afford school, I'll pay the rest. Go to culinary school." His name is William Deal. He's a fine food executive in Virginia/D.C. Area
- What types of customers have you worked with?
In home private chef / art dinners. Private events for clients who would like to not cook. Usually under 20 guests for one night or a weekend. I traveled to golf courses, private homes all over the country and have sent food as far as Spain for a client in Sausalito, CA.. I started the art dinners so I can have fun with food and express myself. Day to day I cook for three households and looking to expand my reach.
- Describe a recent project you are fond of. How long did it take?
Birthday dinner for six. Multi course. Client was leaving for Berlin and practicing his German, so he introduced the courses in German. Was a great time.