FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My prices are based on the amount of guests and the amount of courses, and the market prices of the ingredients used in the dishes.
- What education and/or training do you have that relates to your work?
I’m a Sous Chef, certified Food Handler, Food Manager, and traveled and cooked in multiple sporting/entertainment events, staged in 2 restaurants in Chicago, and I’ve mentored under 3 executive chefs.
- How did you get started doing this type of work?
I’ve been cooking all my life, after working under multiple chefs and restaurants, I decided to start cooking professionally on my own.