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Introduction: I am here to guide the novice through some simple meal planning and execution. I am not a catering service, but with over 20 years of food service experience through the U.S. Army and various other institutions, I can be of great help. I have personally planned, choreographed and executed actual meals in many different settings. From the most intimate to medium sized function. Yes, the Army always had a much larger sizing. I attest that all pictures are of my own preparation and are not stolen stock photos of any type or source. I love helping others to find their personal path. I have always found it fascinating that people tend to be more communal at a meal. Eat, drink and be merry.

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1 employee

7 years in business

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Alvin Barnes

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
I do. I ask what you are hoping to do, evaluate the budget and advise. I would ask an initial base fee of $35 per basic session. The fee can be negotiated by what a student can pay I am not here to get rich nor to bamboozle any one. I hope to assist with some basics and progress forward.
What is your typical process for working with a new customer?
My typical process is to see where a novice is at. I actually don't see anyone as a novice. We all have some learned skills, and all most need is FITT. Frequency, Intensity, Time and Type. We all learn best by doing an activity, and understanding the concepts. Cooking is actually learned through repetition and taste.
What education and/or training do you have that relates to your work?
Though i am not advertising myself as a caterer, but as an experienced person willing to advise and guide. I wen through the Army culinary arts school, then returned for their advanced food service preparation course. ServSafe certified.