FAQs
- What education and/or training do you have that relates to your work?
have a degree in culinary arts science Theory where did some of the finest hotels country clubs on the East Coast what is Myrtle Beach New York and Boston areas and in the Dallas-Fort Worth
- How did you get started doing this type of work?
I come from a family of 11 kids, I was number 10 and we were poor. I noticed every night at dinner there wasn't much left for seconds and sometimes not much at first for the number 10 kid. So because my mom was a great cook and I wanted to be the first to get something to eat, I would follow her into the kitchen to start cooking. This became a normal routine for me. Before long my mom began asking my opinion about the dishes she was making. I became her kitchen confidant and that allowed me to be the first to eat as well as steered me in the direction of culinary arts and as the saying goes the rest is history.
- Describe a recent project you are fond of. How long did it take?
I just catered my wife's 50th birthday celebration. An all girls weekend, the first night was country glam, so I catered iron skillet baked beans, warm buffalo potato salad, fresh lemon-flavored cole slaw, beef tenderloin kabobs with Kentucky Bourbon Mustard Sauce, grilled jerk chicken on a stick with a daisy lemon sauce and Corn-shaped corn bread muffins. We provided western enamel tin plates and cups along with the red and white checkered table cloths.