- What should the customer know about your pricing (e.g., discounts, fees)?
I view each client as an individual and handled them as such. My prices reflect my attention to detail, customization and flexibility, as well as industry experience.
- What education and/or training do you have that relates to your work?
I am a graduate of the Culinary Institute of America, and have training as a line cook, chef de partie, bartender, and caterer.
- How did you get started doing this type of work?
I grew up in a household that revolves around food. My mother is from New Orleans and my father is from the Caribbean. So food was a large part of my childhood and upbringing. I enjoyed learning from my mother and grandmother as I grew up...and that love of food and feeding others is what motivates me to this day!