Papapas Catering
About
Food has had a giant influence in my life since I can remember. From restaurants to catering and even bake sales; I have enjoyed every moment of it. The kitchen is my true home.
I was born and raised in Lima, Peru, and nothing was more important than making dinner with my family. Enjoying a meal together is the catalyst that keeps our bond so strong, and we take our cooking very seriously.
I have worked very hard to maintain a sustainable kitchen. I focus on buying local and using plant based ingredients, while also limiting waste.
At Farmer & The Fig, we pride ourselves on seasonal produce and our creativity to constantly push the boundaries of food service.
Chef Rossi attended Le Cordon Bleu Culinary Institute in San Francisco, CA, and ALMA Escuola, Italian Culinary School in ParmA
Highlights
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Frequently asked questions
What is your typical process for working with a new student?
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What advice would you give a student looking to hire a teacher in your area of expertise?
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What questions should students think through before talking to teachers about their needs?
I explain a bit of the history of the cuisine that I will be teaching, Then the ingredients and the process of the dish.