FAQs
- What education and/or training do you have that relates to your work?
Do I ever. I have an extensive library of all the up and coming chefs and restaurants. I'm constantly searching the internet learning any new technique, ingredients, or preparation. I'm a sponge for new ideas and concepts.
- How did you get started doing this type of work?
I like putting my hands and my mind to work. I'm an artist who likes to get dirty. I love the smells and sounds of a working kitchen. I love to research what other chefs in my industry are doing. The colors, flavors, and tastes are infinite and I want to try them all.
- What types of customers have you worked with?
I've done most of my work in the homes of the guests. Private parties for up to 50 people. A guest who is flying his 12 buddies in town to play some golf, then enjoy his new outdoor kitchen. Maybe a ladies' book group who meets once a month to discuss the book and enjoy tea time with lots of healthy Hors d'oeuvres.