FAQs
- What education and/or training do you have that relates to your work?
I am constantly doing global research into materials and methods used in ALL regions of mother earth, in an attempt to stay cutting edge and provide the best meals that I can.
- What types of customers have you worked with?
Private Wine Dinners with multiple courses, Upscale appetizer and holiday parties with gourmet meats and cheeses, Old School Italian Family gatherings, as well as smaller events with extreme attention to specific details.
- Describe a recent project you are fond of. How long did it take?
I did a small wine dinner for a great woman from my church and a few of her friends, and everything was perfect. We had shrimp cocktail, gourmet cheeses and meats for appetizers, Australian Lamb Chops, Crabmeat Stuffed Shrimp, and Dijon Maple Chicken for dinner courses, and chocolate covered cream puffs with fresh berries for dessert. I can provide her telephone number if you'd like to inquire.