Quality Ingredients Cooking
About this pro
I've never met anyone so talented, creative and with so much imagination. People are still talking about my birthday celebration .Mar 3, 2016
Quality Ingredients always provides an amazing dessert setup that not only looks absolutely phenomenal, but provides the recepients with such a wonderful culinary experience that it usually becomes the subject of topic at any event! It is simply "foodgasmic!"Feb 28, 2016
- What should the customer know about your pricing (e.g., discounts, fees)?I love working with themed events and creating creative tablescapes and meals that are affordable. For many clients I will work backward from their budgeted amount to produce something beautiful for them. I am able to do this because 80% of the food I serve I make from scratch. I make quiche, I don't buy them. I bake cakes. It allows me to control the quality hence the name of the business. Every quote I prepare regardless of price point includes fresh fruit and vegetables, hot items, two sides and a salad. As a compliment I always prepare a small dessert sampler of some sort. Most quotes are done at a per person price. However I have done many $500 and back events. That means the clients says I have $500 and we work backwards to build for them. I also am asked to do a la carte items sometimes. Especially for crowd favorites like my bbq turkey meatloaf or eggplant parmesan.
- What is your typical process for working with a new customer?I prefer to learn more about the event, client and dietary needs before deciding on a menu. Because I don't force clients into pre-set menus i.e. baked chicken, rice, green beans, guests tend to enjoy my meals more. Once I know the vision for the event, I help to construct food that is a compliment not competitor to the occasion.
- What education and/or training do you have that relates to your work?I am currently enrolled in a baking and decorating class. I believe many of my talents to be innate. However, culinary training refines my skill set. I take learning very seriously. So I continue to enroll in courses that interest me as time permits. Ultimately I'm seeing culinary school in my future.