FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
All menus are custom designed and specific to each customers budget.
- What is your typical process for working with a new customer?
We start by sending out a questionnaire. As soon as we receive this back, we start the menu creation process. My process is simple, I get the questionnaire from you, I review it and create a few different options of what we can do, although this is not the limit, we can pretty much do anything and nothing is set in stone until we sign a contract. I will send over a few options, then we can discuss, figure out a plan that you want and we can go from there. I match every menu up specifically to be within your budget while providing the best high quality local ingredients.
- What education and/or training do you have that relates to your work?
Who are we? An intro from the owner and Head Chef, Danielle Rowley.... I have been cooking for the masses from as far back as I can remember. From the over 100 guests at a family thanksgiving to a small intimate gathering of close friends, it didn't matter the size, I was cooking and I was learning from everyone around me! Grandma’s pecan pie, my cousin’s delicious stuffed mushrooms, my mom’s macaroni salad, my aunt’s casseroles, all the way up to my mother in law's red sauce, which is pretty epic, all were my basis to knowing and loving food. I knew I wanted to be Chef from the time I could peek over the side of the kitchen counter. I started out as a line cook when I was in my early twenties, worked my way through college finding my way in and out of the culinary field, law enforcement, business management, veterinary and finally back to what I love most, being in the kitchen and knew this is where I belonged the most. 20 years later, this is where I have stayed in the field and started numerous catering programs, ran multiple kitchens, started up restaurants, consulted many companies on safe and best kitchen practices through the years, and so much more!