FAQs
- What is your typical process for working with a new customer?
Contact on phone or meet and greet for ligistics
- What education and/or training do you have that relates to your work?
Classicly trained chef from New York, been in industry over 20 years . Owned 2 restaurants,been an executive chef for 15 years.
- How did you get started doing this type of work?
Friends and customer demand word of mouth