FAQs
- What is your typical process for working with a new customer?
We engage in a personalized phone discussion with the client to refine details and craft a unique menu tailored to their preferences.
- What education and/or training do you have that relates to your work?
With over a decade immersed in the culinary realm, I earned a stellar 3.98 GPA from the Institute of Culinary Education. My expertise deepened during a 3-month externship at The Metropolitan Museum of Art, where I seamlessly catered to esteemed guests of up to 650. Swiftly transitioning to a permanent role, I’ve since flourished, steering my own catering company to success for over four years, resilient even in the face of the pandemic.
- How did you get started doing this type of work?
It’s always been a passion of my mine to serve my community with food that fed their souls, so I made it a career and now I get to spend my time impacting others with my food and making their events special and memorable.