FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I always look to work with seasonal and farmer’s market ingredients. I will always work with a client from a back yard bbq to a five course dinner.
- What is your typical process for working with a new customer?
A phone call or text. When you book me I will always be available and responsive. I want to know the client’s vision and likes or dislikes. This way I can mold a custom menu for them.
- What education and/or training do you have that relates to your work?
I was trained at The Culinary Institute of America at Hyde Park. I have continued to train from London to Mexico. I love to always be learning