FAQs
- What education and/or training do you have that relates to your work?
I am a Le Cordon Bleu trained chef. In addition,I am constantly reading, searching, watching demonstration, trying my hand at someone's else's method. I am open to someone that may do it better that I do. I am a humble student and I slay when it comes time to show what I've learned.
- What advice would you give a customer looking to hire a provider in your area of work?
My advice for my customer, is make sure you are getting what you asked for. If you want to be more comfortable with your knife skills be sure your instructor knows that. If you love cooking already but wish you could be a better Cajun cook don't spend time in the kitchen doing something you don't want to do. It's important to learn skills and methods so that you can apply them to different areas of cooking, but you want to make sure you are getting the experience you are looking for.