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Fishing Pig Eatery

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Introduction: Anyone can follow recipes. And in most instances I don't reinvent the wheel. I do however like to ask the client of any particular flavor combinations they are fond of. Also I like to put my heart into every dish. Nothing satisfies me like the smile inflicted by good food. Food is my canvas. It is fun. You meet different people every day. Also at the end of the day I can feel complete. The job is done and I can get up and start fresh every day.

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What should the customer know about your pricing (e.g., discounts, fees)?
Each job is priced according to the type of food I will be providing. I cost each recipe down to 1 ounce of any ingredient.
What education and/or training do you have that relates to your work?
Currently attending Virginia College Culinard school
How did you get started doing this type of work?
I love cooking.