FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is based on your budget. If you are willing to pay a premium price you will get the top tier products. You have a lower budget you will have an amazing experience but will also reflect the budget as far as offerings or options.
- What education and/or training do you have that relates to your work?
I went to Le Cordon Bleu school of culinary arts and graduated with honors. Also took classes at CIA in Napa Valley, CA to master food and wine parings.
- How did you get started doing this type of work?
I started as a dishwasher and saw how the chefs were so passionate about food and wanted to learn and talked to chef and he mentored me into my love and passion for food.