FAQs
- What is your typical process for working with a new customer?
I do not currently have any catering clients through Thumbtack. I have been hired for personal chef services. Due the the constant demand of a Casino Chef, this has limited me to small private parties. As I currently mentioned I am in the process of changing my path to become a full time Persona chef.
- What education and/or training do you have that relates to your work?
I started out in 2004 when I graduated from Le Cordon Bleu. My very first job was as the chef's assistant at The Four Seasons Hotel and Resort in Beverly Hills, Ca As a graduate of Le Cordon Bleu, I had Been placed at jobs throughout Los Angeles, Hollywood, Beverly Hills etc.. My jobs consisted of catering, cooking at the Grammys with Wolfgang Puck, Dinner parties for cast and crew of major Motion pictures (war of the worlds), (up the creek)! Pulitzer Prize winner dinner parties, tribute to Brian Wilson (Beach Boys former singer, song writer and producer). After I got married in 2008 to a Military Man, my career ended in Los Angels and began in Oklahoma, Kansas, Las Vegas, Louisiana and in Washington. My jobs have consisted of 2 country clubs, chef on a Military Post, certified cook/trainer at Olive Garden, Resident Chef volunteer for U.S Army Familes, Lead cook at an assisted living community in Kansas. Then moving to Washington state in 2013 and working as a chef at the Red Wind Casino which I had been employed 2 years before being hired to run a French creperie In Olympia WA. In between all my jobs I have owned my own lunch truck and been self employed. Lastly I moved to Vegas in 2017 and worked my way up to Sous chef at Aliante Casino.