FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is based on the market, and availability
- What education and/or training do you have that relates to your work?
2 year degree in culinary. Serve safe certified, city of Philadelphia safety, sanitation certificates
- How did you get started doing this type of work?
Started working at 14 as a dishwasher, and fell in love with the industry