FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We do have standard pricing for my catering and personal chef services. For example a Chicken dish per person will be a lot cheaper than say a Red Snapper dish or Prime Rib. I do have menu packages for buffet dinners only that includes the main course, sides, desserts. We will work with the client to meet their budget needs. We are here for the client. I am very experienced in costing of recipes and menus as it was and is a part of my French Culinary and now my Hospitality education. We also do Breakfast and Brunch Parties As Well. Our Appetizers is also offered as a package if that is all the client wants. We do not post our packages on our Website. We Supply Them To The Customer At The Time Of Interest In Our Services. The Specialty Pizza Menu Is Located On Our Website.
- What is your typical process for working with a new customer?
We do make suggestions as far as food choices but we do want the client involved in every part of the decision making when it come to their food event. Spreading The Love of Cultures Through Food. Remember We Are About The Food Experience and We Are Making A New Start With That In Mind. We Are "Approaching Food Globally" For Sure.
- What education and/or training do you have that relates to your work?
I am not only a Licensed Caterer in the state of Florida and a member of the Central Florida Commissary, I am also an active Certified Professional Food Manager since September 2012. I am also an active Licensed Registered Nurse in Florida since 1992 with Management and team leading experience. We will consider your dietary needs and do offer Gluten Free Options even with our Pizzas. I currently work for the largest health care corporation in the world as a Medical Professional. I also completed a 3 month Culinary Externship with Chef Michael Brunston in 2013 who is the Executive Chef for the First Baptist Church of Orlando and the largest Church in Orlando. I received two exemplary evaluations back to back which I can provide copies of. I have experience in all aspects of food preparation through my culinary training . I am a graduate of Le Cordon Bleu College of Culinary Arts and I am currently a student at Florida International University in Miami. I am a student in the esteemed Chaplain School of Hospitality and Tourism Management there. I am a licensed Caterer in the State of Florida and I am an active member of United States Personal Chef Association since 2015.