FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We price based upon one BIG factor, what is your budget! Just because you have an idea of what you want served doesn't mean it's impossible to accomplish at a realistic cost. We eliminate the overhead costs by utilizing commercial kitchens on a rent by need basis. That alone cuts down on my overhead and saves you a great deal of money! My staff is trained individuals who have other employment, which again cuts down on having a full time staff. We may not have the big building with all of the bells and whistles to show you who we are, but then again, you are not paying for the "shiny" stuff, you are paying for amazing food, with excellent service!! We keep it simple, so that, You Don't Have To Pay A Fortune For Good Food!!!"
- What is your typical process for working with a new customer?
First and foremost, I meet with the client to discuss the event and the expectations. We discuss the logistics of the event venue, the guest list, the menu and dietary preferences. I fully indulge in the vision that the customer has, and I work with them to shape it into a concrete plan. Once we explore all of the ideas and options, we map out the best solution to get it done. Communication is our strongest tool, and I stay in contact with each client from beginning to end. There is never another person answering the hard questions, so I am here to take care of any changes or concerns each step of the way. After we've worked out all of the kinks and planned an amazing menu, then the real fun begins! The culinary creations! Dishes are prepared and tasted. On the day of the event, my team joins me to do their magic. Venue set up is coordinated seamlessly, and the dishes are placed with stunning presentation. All the while, my clients can breathe easily knowing that everything is being taken care of by a team who really cares. I am present at each and every event to make sure that everything (and I do mean everything) is running smoothly and according to plan.
- How did you get started doing this type of work?
When I was in high school, home economics was my favorite class! I fell in love with making food, and I waited impatiently each week to prepare the assignment of the day. My love of cooking eventually pushed me to attend culinary school. The chefs and cooking instructors in school opened my eyes, as well as my palette, to tastes and textures in food. I learned the importance of combining not just the taste, but the aesthetic and overall culinary experience that comes with enjoying food. When someone eats a meal, or tastes a dish, there is a sound that should come from the taster- a sound of contentment. I pursue creating that tasting experience in every dish that I make.