FAQs
- What education and/or training do you have that relates to your work?
I am always reading books, researching different techniques, and often traveling to conventions and seminars to develop new ways to keep my work exciting.
- How did you get started doing this type of work?
While I was in culinary school, I was dead set on not going into the restaurant world and that I wanted an independent business. As school progressed I became president of the culinary organization on campus and we catered private university events and city wide luncheons all under my supervision and it was in those moments I got the confirmation I was seeking.
- What types of customers have you worked with?
I do kitchen calls and pantry checks where I walk with my clients once we have established a menu for the meals being prepared and create a grocery list together because I want them to become aware of the foods going into their bodies.