|Tuesday||9:00 a.m. to 5:00 p.m.|
|Wednesday||9:00 a.m. to 5:00 p.m.|
|Thursday||9:00 a.m. to 5:00 p.m.|
|Friday||9:00 a.m. to 5:00 p.m.|
|Saturday||9:00 a.m. to 5:00 p.m.|
Cross Culinary Cuisines TM by Cross Culture Cuisines LLC
It’s free with no obligation to hire
About this pro
I am a French culinary trained Personal Chef/licensed Caterer who specializes in international cuisines. I wanted to start a company that not only gave people flavorful cuisine, but allowed them to explore the love of cultures through food. Since I am "cross cultured" myself this business allows me to share with the public my love of diverse cuisines and global travel. Come and take the journey with me. I will work with every client. We have been in business for 3 years and I am a very experienced cook with many years of experience. We have already received a 5 star Google review and we are rated the number one Personal Chef in the Oviedo Orlando FL area who specializes in Jamaican Cuisines and we are rated number four in International Cuisines Catering all on Yelp Business Listing. Check out our Web Site at CrossCulinaryCuisines.com. We do have a standard price package that we can offer and menu choices including 2 main courses,sides and desserts for the American cuisine alone. We also have a Brunch Menu with a price package per person. We also have an Hors d'oeuvres and Appetizer Menu that has it's own price package per person. Personal Chef and Catering is Contract Only. We have added Drop Off Catering Services for any small or large party. No Contract Needed For The Pizza Menu. We Need At Least 48-72 hours notice. Thank You, Chef Brenda A. Collier(CEO/Founder of Cross Culinary CuisinesTM by Cross Culture Cuisines LLC Personal Chef and Licensed Caterer) I am specializing in: *American *Jamaican *Mexican *Spanish *North Asian *Thai *French *Italian *Greek *And Middle Eastern Serving the customer and allowing them to take part in their menu choices is a lot of fun. We are here for the client always.
4 years in business
2 hires on Thumbtack
Cross Culture Cousines have the best pizza I've ever tried. She uses fresh ingredients for her pizza, sandwishes and salads.Oct 30, 2015
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- 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.
Eastern Time Zone