FAQs
- How did you get started doing this type of work?
I am creative my nature and have been creating meals for my family growing up and through the years since. Curiosity has led me to learn, try, and experiment with many techniques and ethnic type cuisines. The choice to enter the Culinary field professional came after I read the book "Culinary Careers for Dummies" while on tour in Afghanistan and somehow I was inspired to finally enroll and graduate from Culinary school. I chose Le Cordon bleu Seattle, and moved to the Seattle area after a brief stint back in Denver, CO late summer of 2013. Today I am moving forward and relying on my fellow Chefs and my experience to date to help make my new business The Curvy Eggplant a success.
- What questions should customers think through before talking to professionals about their project?
Catering is demanding; however, enjoyable at the same time as you are working with several variables and your passion (or one of these) in the form of food. Eating is such an intimate experience, something we do every day, 3 or more times and I believe that every bite you put into your mouth should be immensely enjoyable to all your senses. Savoring food is of utmost importance. Quality over quantity I believe as well; of course, quantity can be made with quality ingredients. The important part is to start with quality ingredients and know how to combine them into something delicious. The delight is the satisfaction of the customer during and after the event.