FAQs
- What education and/or training do you have that relates to your work?
Every time I step foot in a kitchen, I take that as an opportunity to learn. Even though I've been in this industry for years, I still practice my knife cuts at home. I'm constantly challenging myself to be a better chef by learning about the ingredients that are indigenous to my current region.
- How did you get started doing this type of work?
I grew up in the kitchen! My aunties were always baking up a storm inside as my uncles were tending to the grill outside. The Chamorro culture is all about the celebration of food. Naturally, I've gravitated towards culinary arts because I travel so often that when I feel homesick, I know that cooking will make me feel closer to family.
- What types of customers have you worked with?
Majority of my clients are extremely busy professionals with absolutely no time to spend cooking for themselves. They all share the same interest in wanting healthier alternatives to fine dining restaurants. As a chef, it is my pleasure to show people that you can in fact "have your cake and eat it too."