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About this pro
With creative cooking no job is too big or too little . We work closely with our customers to make impossible possible. Creating dishes out of thin air has been my greatest strength. I enjoy composing my own dishes as well as my own recipes. A great chef or cook should have the ability to transform the simplest project into something extravagant.
3 years in business
mirtho catered my 10th year anniversary party . her food was great, exactly what i asked for and a little more. her servers were nice and professional.Nov 19, 2015
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- What should the customer know about your pricing (e.g., discounts, fees)?After quoting a project, my business partner, myself and our customer seat together in meetings to determine the right price for a project before inter into a bidding contract.
- What is your typical process for working with a new customer?Our goal is to find ways to help new customers create unforgettable events with out braking their pocket. We provide financial advice to them from start to finish. Also, we create the right seasonal menu of food, desserts and beverages for them.
- What education and/or training do you have that relates to your work?I graduated in 2014. I have an associate degree in culinary arts. Prior to that I have worked in restaurants such as New Orleans Ritz-Carlton, Sweet Olive restaurant. I have completed my externship at Commander's Palace New Orleans, currently I am one of their employees and have been for two years. Indeed, having the privilege of working side by side with chef Torry McPhail, Chris Barbedo and Luke Hidalgo has been the greatest experience for me.