FAQs
- What is your typical process for working with a new customer?
Typically I like to speak with clients to ensure I have a clear understanding of their needs and expectations. I then provide them with a detailed invoice of the services being provided. I request a deposit of 50% of the total for services within 48 hours and payment of the remaining balance the day of their event.
- What education and/or training do you have that relates to your work?
I have a culinary degree from Southwest TN Community College. I have continued my education and took training classes from Johnson & Wales where I received my Culinary Educator Certification. I have also attended classes at Le Cordon Bleu and University of TN where I had refreshers on cheese making, bread making, butchery, specialty desserts, global cuisine, and trends in healthy eating to name a few of the topics covered. I am a life-longer learner! I am always learning new trends and techniques.
- How did you get started doing this type of work?
As early as 8-years-old, I loved to cook for my family. Once I started to think about a career it only made sense that I pursue a career as a chef. The saying goes, do what you love and never work a day in your life!