FAQs
- What education and/or training do you have that relates to your work?
Yes. As a member of the USPCA I stay up to date on food trends and I stay up to date on sanitation practices.
- How did you get started doing this type of work?
I wanted to have the freedom to be a Dad. I didn't want to work nights and weekends all the time and miss out on my kids growing up.
- What advice would you give a customer looking to hire a provider in your area of work?
Have a meeting and know what is provided. There is learning for both the chef and the customer. No two situations are the same.