FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My Pricing is completely variable and dependant upon the ingredients used for your menu.
- What education and/or training do you have that relates to your work?
20+ years in the industry. Bachelor's Degree in Culinary Arts and Business Management from Johnson and Wales University Training in 2 different 3 Michelin Starred Restaurants Traveled the world learning food in a variety of different Countries
- How did you get started doing this type of work?
I started working as a dishwasher and prep cook in my parents restaurant in South Eastern Indiana at 10 years old.