|Sunday||8:00 a.m. to 12:00 midnight|
|Monday||8:00 a.m. to 12:00 midnight|
|Tuesday||8:00 a.m. to 12:00 midnight|
|Wednesday||8:00 a.m. to 12:00 midnight|
|Thursday||8:00 a.m. to 12:00 midnight|
|Friday||8:00 a.m. to 12:00 midnight|
|Saturday||8:00 a.m. to 12:00 midnight|
About this pro
Clarissa was great -- very responsive, flexible, and accommodating. In addition, the food -- for a baby shower brunch -- was excellent! We had mini frittatas, French toast, mini pancake stacks, fruit parfaits, mini bagels with lox and cream cheese, fruit skewers, and excellent croissant sausage sandwiches with aged cheddar! Clarissa also brought garnishes for Blood Marys and mimosas and was willing to provide coffee at the last moment when I realized we didn't have it! I'd highly recommend.May 21, 2018VerifiedClarissa M.'s reply
Thank you so much Libby, it was a pleasure working with you!
In everything- Clarissa from Gracious was amazing. From follow ups to working on helping us keep the cost of the fundraiser low. She won over team of community volunteers with food tasting. She helped us think through when we modified the vision of the event . I would recommend her!!!Nov 20, 2017VerifiedClarissa M.'s reply
Thanks a million Fash ! It was pleasure working with you and the entire crew. Please feel free to reconnect for the next year's fundraising! Best wishes to you and continued success to Communities United.
Photos and Videos
- What is your typical process for working with a new customer?I first do a general quote, based on the first initial questions I have, and I asked the client to see where I'm at after reviewing the quote. Then I designed it further and make it personal for them, as I find out what they value more in an event. I do not believe in one package deal. I spend time to listen and learn my clients unique ideas.
- What education and/or training do you have that relates to your work?Le Cordon Bleu culinary degree /Certification on Sommelier Intro Course/Sanitary Management Certification/ Fairmont Hotel Banquet All my education and my experiences clearly indicate I am a true caterer, a chef not a business man. My passion for culinary is evident my experience from 10-1500, fine dining plated, buffets, action station are solid indication of my expertise and passion .