FAQs
- What education and/or training do you have that relates to your work?
I have had 11 years in fine dining kitchen establishments, worked under wonderful pastery chefs, learned how to butcher all types of animals, learned the delicate way of handling and growing fresh local produce, and how to pick the most fresh fish and crustrations known to man because of the chefs that taught me their heart.
- What questions should customers think through before talking to professionals about their project?
I teach childern Hulu hoop lessons during the summer. Also travel to new places to experience the culture that im not a custom to. I learn from every angle and bring it back to Chattanooga to your party.