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Current Top Pro
Hired 7 times
3 years in business
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Jan - Jul
Jul - Dec
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American - casual,
American - formal,
Mexican / Latin American,
Mediterranean / Middle Eastern,
Absolutely the best Chef...,,,Professional...,,,Excellent food. Superior in every aspect of catering!!!May 13, 2018
Hired Mrs. Phyllis for my fiance's birthday and she did not disappoint! She makes this mustard sauce that's ridiculously good. Everything she made was absolutely fantastic! Loved every bite! If you're not hiring her, idk why...Jun 19, 2019Verified
Phyllis was a pleasure to work with. I hired her to prepare a wonderful dinner for two for my parents 53rd Anniversary. They couldn't have been happier. The food was not only delicious but they had more than enough to enjoy again 2 nights later. My parents couldn't say enough great things about her or her food! I would definitely hire her again! You can't go wrong 💕Jun 8, 2018VerifiedCarolina Kitchen and pantry/Sauceez's reply
Thanks, your parents are so loving. A wonderful couple.
Wonderful evening! Thank you so much for helping us out!Jan 21, 2018Verified
She was great. The food was amazing. She didn't even charge that much. I really appreciate her.May 27, 2018Verified
- What should the customer know about your pricing (e.g., discounts, fees)?Typically after discussing menu ideas with the host I will send a couple of ideas along with what it will cost for the minimum per person rate. Example: 6 guest minimum $22.50 per person.
- What is your typical process for working with a new customer?I like to talk with potential clients about what their food needs are and what style of dishes they like. I will send a couple of menu ideas and allow the host to pick which will work best with the guest. Dinner parties are really about the wow experience for the guest and making the host look good. Too fussy and overly plated food doesn't allow anyone to have a good time.
- What education and/or training do you have that relates to your work?I have been cooking for what seems like forever, but I was fortunate to attend a cooking program that allowed me to train under the Vice President of the Southeastern American Culinary Federation. The program was an intense 4 months packing in what most would find in a typical 9 months of culinary school. I am also Serve Safe Certified.