|Sunday||9:00 a.m. to 12:00 midnight|
|Monday||9:00 a.m. to 12:00 midnight|
|Tuesday||9:00 a.m. to 12:00 midnight|
|Wednesday||9:00 a.m. to 12:00 midnight|
|Thursday||9:00 a.m. to 12:00 midnight|
|Friday||9:00 a.m. to 12:00 midnight|
|Saturday||9:00 a.m. to 12:00 midnight|
Green Chow Down
About this pro
Really loved working with Angela and her staff. Food was delicious and on time and her staff was efficient and got the job done. No one went hungry and her bartenders made sure that there was never a line at the bar! Will definitely hire her again.Mar 22, 2018Verified
Angela is an exceptional caterer! We hired her for a long (10 day) job for a production crew, serving multiple meals for VERY hungry people. I heard consistently that they were the best meals the crew had ever had on a job. She was very thorough in her choices, and made it obvious that she takes pride in what she cooks, plans, and serves.Jan 31, 2018Verified
- What is your typical process for working with a new customer?I always like to review the logistics for the event: Estimate for number of guests, venue, if there is an onsite kitchen, will it be a drop-off, set-up, or full service, and kind of event. The fun part is going over the menu. This is more a collaborative process, as I will take the client's preferences and dietary restrictions, then create a special menu with various options, and we go from there.
- What education and/or training do you have that relates to your work?I worked in the restaurant for 7 years, and then in the hospitality industry for another 5, so I really understand how to serve diners, not just with great food, but with a great dining experience. The two go together. As for the cooking, I am completely self-taught. Initially, I wanted to master cooking for myself. When I had my kids and I discovered all their food allergies, my passion for cooking creatively went up a notch and it became imperative to me that I was an expert chef.
- How did you get started doing this type of work?Several years ago, I wanted to start a gluten-free cupcake business. I went to a food incubator meeting and left that, convinced I needed to put off the venture until I found a partner. Shortly after I made that decision, I got a phone call from a prospective client, wanting to place an order for cupcakes. I had to call her back because I had no idea how much the cupcakes would cost! From that point, I got 5-6 orders every month despite denying I had actually started a cupcake business. After being a private chef for a family for nearly 2 years, I posted a simple notice online for my neighbors for a new client. I received over 100 requests! Within 3 days, I launched a meal delivery company. Within 3 weeks, I delivered 73 containers of food in my neighborhood in one night! Several months later, one of my regular customers asked me to cater an event. Not only was she a fan of my cooking, she also wanted everything to be prepared gluten-free. What I've come to realize is while not everyone needs to eat gluten-free, those who do can eat risk-free, with no fear of cross contamination. It is a joy to provide that piece of mind and of course, be one of the primary reasons an event is a success.