What should the customer know about your pricing (e.g., discounts, fees)?
Each event is priced accordingly to the event. There may be variances in a menu due to location, time and any additional services added to the base menu price.
What is your typical process for working with a new customer?
Our first contact is via email or phone. During this time, tell me everything about the event (location, time, date, #people, ages, food allergies, etc.). Client must lock the date and location, before we proceed. This helps me to prepare a event-specific menu and to visualize the client's intent and outcome. From the first interaction, I will began preparing menus, based on the details, and submit to the customer via email. We'll work to tweak the menu until it meets the needs of the client in-person or by phone. Once the menu is locked; an invoice will be sent via email requesting 50% of payment due at this time, with the balance due 3 days before the event. We'll continue to touch base for any last minute changes, until the day of the event to finalize.An invoice will be submitted to client if last minute changes incurred additional charges.
What education and/or training do you have that relates to your work?
Self-taught chef with a passion for food & service to others. Avid traveler, photographer, reader & writer. An artist at heart.
How did you get started doing this type of work?
A love for entertaining and cooking for others. It was my way of giving back to my community of family and friends, and share what I loved to do - cook. I grew up in a family that loved to celebrate any occasion; a chance to get together, cook and fellowship.
What types of customers have you worked with?
We've had the pleasure of serving our clients at board meetings, corporate Christmas parties, church events, private parties, cooking demos, anniversary parties, retirement parties, weddings, girlfriend get-to-gathers, christening, etc.
Describe a recent project you are fond of. How long did it take?
Prayer luncheon that lasted from 3 p.m. until midnight. A 12-course meal of small plates. When I look back on it now, it gives me a chuckle. That was way too many dishes, even the guests had to take a break or two, just to get ready for the next course. But, they thoroughly enjoyed and loved the food, and I was pleased.
What advice would you give a customer looking to hire a provider in your area of work?
When seeking a caterer, there's more than just the food included in the cost. Service, preparation/serving equipment, rentals, chef & crew fees are also a part of the proposal. So, when someone asks for a bid for 25 for a full meal, costing less than $10 per person with a budget of $300, it's unreasonable to ask when other costs aren't considered.
What questions should customers think through before talking to professionals about their project?
Know your budget, and the outcome. Are you seeking an onsite or offsite caterer - a drop off doesn't necessarily mean it will be set up on the table. Though, we are not the norm, we will set up the meal in your bowls and platters. Having a kitchen is helpful to any caterer, whether they're prepping or plating. Caterers need a place to set-up. Be open to suggestions for a balanced healthy menu. When inquiring for a caterer to travel to another state, the cost of tickets/lodging will be included in the client's budget.