FAQs
- What education and/or training do you have that relates to your work?
We are always reading up on new food trends in magazines articles and in books.
- Describe a recent project you are fond of. How long did it take?
We are very proud of our first wedding. It was for 160 people. We had shrimp cocktail, meatballs, mini quiche, a cheese board and a crudite board. And that was just the reception. Dinner was a buffet with a plated salad. The bride wanted roasted chicken, fresh veggies and roasted potatoes.