It's a home based small business at the moment.

My kitchen and everything in it has to be "Qualifying Certificate in Food Protection of THE NEW YORK CITY DEPARTMENT of HEALTH and MENTAL HYGIENE" clean, literally.

Not paying attention.

I usually work alone. My own space. From my own kitchen. Or, if the customer wants the service done at location, I will explain the rules of my kitchen.

I have been cooking since I was five years old. I have also been fortunate enough able the experience of having explain to people I have cooked or serviced by cooking for them, to always follow your palate or taste buzz. I am a very picky eating person and so is my boss. Therefore, cooking and watching what I eat has definitely helped me. So, I still want to learn and obtain as much experience and knowledge about the culinary industry as possible.

I get to physically create my own visions. But always trying hard to keep my food healthy. Every single item of food, ingredients, spices, techniques my son or myself use has a traditional ancestral Garifuna healthy purpose within the actual dishes.

Afternoon, guys. I am actually co-owner of Tino's Catering Services. My son is the owner and CEO. And, "hate", is not a word I use nor like what it means. So sorry, I love what I do with a passion. In fact, I am studying to get my BS in Nutrition & Food Science at Laguardia Community College, which is my first goal, as we speak.