FAQs
- What education and/or training do you have that relates to your work?
The internet is my best friend. It allows me to see chefs from around the word execute techniques that I can't see in person.
- How did you get started doing this type of work?
In high school, it was just a job. Long story short, I ended up in the kitchen, helping prep food. Before I knew it, I was supervising a 5 start restaurant.
- What types of customers have you worked with?
Weddings. Weddings and banquet style venues is the most common. It's the most fun as well!