FAQs
- What is your typical process for working with a new customer?
Breakdown in detail what services are what the customer is looking for exactly.
- What education and/or training do you have that relates to your work?
I formally I've never gone to school for culinary. But over the years I've learned with people that have. I've been a supervisor at a nature Resort this is not something taken likely where I'm from. at work in what we call scratch cooking where things are made from scratch. I worked in a multi-million-dollar resort work in a seafood restaurant working Howard Johnsons and now I'm working in a steakhouse.
- How did you get started doing this type of work?
I started off when I was very young 16 years of age as a dishwasher and then over the years then moved to a prep cook and then I move to being a line cook supervisor.