Menu creation, event planning, marketing
From event creation, management, and marketing, I have eight years of experience managing successful culinary events for groups of 5 to 200 people.
Whether it is cheese and cocktails, cheese and wine, cheese and beer, or cheese and tea, my approach is always to set a tone for a tasting that is inviting and culinary.
For the past four years, I have curated seasonal suppers by crafting menus focused on house-made cheeses. These evenings are both educational and delicious.