|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|
About this pro
I think outside the box, and I treat each client and each event to service that is customized to what is important to them. I aim to exceed your expectations. Nothing about my service is " standardized" . All menus and design elements are tailor made to your specifications. It makes me happy if my clients know and feel like they are of great importance. I do not book multiple events in a day because I prefer to give my 100% attention to one client at a time. You will never feel like you are part of a "factory". At heart I am just a people pleaser and I have great passion for what I do. I like that I get to go what I love. It is a good feeling to get excited when you go to work. It never gets old. I cook all the time and it is still the best way I have found to meditate during my work day.
- What should the customer know about your pricing (e.g., discounts, fees)?My pricing is customized, but based primarily on the scope of the clients job. If I am going to work a full day ( including shopping, cooking a weeks worth of meals, and cleanup )I charge a daily flat rate plus the cost of food. Because everyone has different needs in this hard economy, I am always willing to make adjustments for those who are on a tight budget. I love what I do and for the right clients, I will make every reasonable effort to provide service that is affordable for them. My catering pricing varies per event but I can always accommodate most reasonable budgets. I do not offer service to groups over 200 people. The cost of an event is usually comprised of Food cost, Labor/staffing, rentals, and any other service fees or add-on planning or decorating services ( floral design, etc).
- What education and/or training do you have that relates to your work?The reason I love what I do is because there is ALWAYS more to learn! Every country and region with in it has a unique dish or cooking style that is all its own. I travel extensively and observe as many cultures as possible. In Italy alone, I have learned at least 6 versions of the same dish. Each one is unique and simply amazing in its own right. I also the classed when available at various culinary schools when available, to hone certain skills of the trade like baking and pastry arts. it is very different from the culinary arts most non pastry chefs know. I strive to be as versatile as possible.
- How did you get started doing this type of work?For 10 years as a little girl, I struggled with anorexia and distorted body image. Food was truly just the symptom, but my unhealthy obsession with food morphed into a facination and quest for knowledge about its benefits to my heath. A friend put it very simply ,"You can be skinny and be healthy". That changed my life forever because in the process of healing my body and feeding my brain with juicing at first, and later with good nutritious food. I experienced my body and mind come alive all the while maintaining a slim body that I was comfortable in. Food is truly the fuel your body needs to run at its optimum capacity . Almost immediately, I discovered an innate talent for what I do and that gave me a sense of self esteem and accomplishment that I needed. With my private clients, I get to know their needs and goals, and genuinely care about them. I want each client to feel some sort of relief or benefit to having me provide heathy and delicious meals for them.
Pacific Time Zone