FAQs
- How did you get started doing this type of work?
I started working with food at the age of nine. My mother was a caterer and she loved to cook. I used to stand on milk crates and slice mushrooms and peel potatoes. She passed on to me her passion for cooking and I have never lost it. In my early years I apprenticed all over the Greater Boston area in some of the better restaurants and hotels in the city. I also have a great passion for teaching the culinary arts to others. I have taught culinary at Le Cordon Bleu, Atlantic Culinary Academy, and the University of New Hampshire.
- What types of customers have you worked with?
I do a lot of private dinner parties in peoples homes. I have done many weddings and rehearsal dinners.
- What questions should customers think through before talking to professionals about their project?
I am a very personable chef. I am easy to work with and my goal is always to exceed the expectations of others. I am a family man with strong work ethics and integrity. I love talking with people about food. All food is a gift, knowing how too properly prepare is also a gift. People should feel good after they eat, if the food was properly prepared and all the nutrients in the food were preserved.