FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is done per event, as everyone has different needs and wants.
- What education and/or training do you have that relates to your work?
I travel as much as possible to see and try new ideas. I'm constantly working with new ingredients.
- How did you get started doing this type of work?
I fell in love with the industry while working as a food runner in a fine dining restaurant my freshmen year of college. I had always watched cooking shows way before Food Network ever existed. I gave up my scholarship and asked the chef of the restaurant if I may learn to cook under him. I never looked back.