FAQs
- What is your typical process for working with a new customer?
Starting a dialogue via direct message, text or email is essential. I find that while phone conversations are important, I like to work with my clients as much as possible via email to ensure I am able to reference all details covered for the event.
- What education and/or training do you have that relates to your work?
I have a formal culinary education that took place in Denver, Provence (France), and Piedmont (Italy) that gave me a great foundation to build upon in my early culinary career.
- How did you get started doing this type of work?
My family always inspired me to become a chef. Plenty of my younger years were spent in the kitchen helping my mother, father and brother, cooking homemade meals that we loved. I also watched my brother (10 years my elder) grow through restaurants, eventually becoming a chef as well. As soon as I took my first job as a cook, I knew this was my calling.