|How much input do you feel an owner or guest should have in menu planning? |
As much as they like as it would be their perogative, otherwise I am happy to.
|How do you organize yourself so that you have all the provisions you need, for any meal, at any given time? |
With good menu planning and storage also, I would try to find out what kind of things the client/owner would like to eat beforehandand organize this completely.
|What do you feel is the most important quality for a successful Chef or Cook to have? |
A wide repertoire of culinary skills.
|How do you handle constructive criticism towards your food? |
With courteousness and aplomb. The customer is always right.
|How do you feel about preparing special meals for crew with certain dietary restrictions? |
Not a problem at all.
|How often is it okay to prepare the same meal for guests? |
As often as they would like it. If not then I would not repeat a dish.