FAQs
- What is your typical process for working with a new customer?
The customer come first. It's important to make sure that our service is a match for the customer's needs. Budget, cuisine selection and type of service, are very important and are discussed early in the catering process. The guest count is important because it helps us plan effectively so that we can deliver on the customer's vision for their event.
- What education and/or training do you have that relates to your work?
My background is very diverse. As a graduate of Le Cordon Bleu, I've had the opportunity to work with many talented people in the foods business. I've worked for Major League Bar and Grill in Atlanta, and Mint Ultra Lounge in Atlanta. I also have the pleasure of working with Food Network's Cut Throat Kitchen contestant, Chef Will Brown, of Will's Creole Kitchen.
- How did you get started doing this type of work?
I learned about cooking by watching my grandmother in the kitchen. Her food was so good and I wanted to cook just like her. At the age of 14, I decided that cooking is what I loved and that I was going to be my own best chef. Now, here I am working in the culinary world and loving it!