|Sunday||6:00 a.m. to 12:00 midnight|
|Monday||6:00 a.m. to 12:00 midnight|
|Tuesday||6:00 a.m. to 12:00 midnight|
|Wednesday||6:00 a.m. to 12:00 midnight|
|Thursday||6:00 a.m. to 12:00 midnight|
|Friday||6:00 a.m. to 12:00 midnight|
|Saturday||6:00 a.m. to 12:00 midnight|
Open House Catering
About this pro
Ranada is very great at what she does, the food is always fresh and great! Always on time and very professional I have her as my go to catering for all needs!!Apr 19, 2018
Excellent service and quality food and presentation. Will definitely use again!Apr 18, 2018
Excellent services!!! Everything was on point looking forward to using there services. In the future!🍾🥂🎂🍷Apr 18, 2018
Ranada: is an excellent kitchen mgr...her cooking and work is very professional.Her experience here at Berman Commons in Atlanta was 5 star....great person to work with...Fred Glusman,Chaplain and Kosher SupervisorNov 14, 2017Ranada E.'s reply
Thank you Fredrigo 😁
Ranada is the epitome of professionalism in work, and creativity with cooking. A few yrats ago she was hired to cater my son's graduation party. She came early and helped decorate in a way that exceeded my expectations, particularly for a chef! She then proceeded to make several varieties of dishes that ranged from standard favorites to exotic dishes with flavors that you would never image combining. All of the food was unbelievably delicious. My guests raved over the food, particularly the "to-die-for" mini cheesecake samplers. Needless to say, from that point on she has hosted ALL of my events!May 28, 2014
Photos and Videos
- What should the customer know about your pricing (e.g., discounts, fees)?Pricing is based on requests and typical food and labor cost to produce what the customer desires.
- What is your typical process for working with a new customer?My typical process is to first listen and then offer suitable suggestions for event and budget.
- What education and/or training do you have that relates to your work?I have a culinary degree from The International Cooking Schools at the Art Institute of Atlanta with a concentration in Baking & Pastry alongside culinary. I have been in foodservice for 20 years. Absolutely. I do a lot of research online, magazines, a few shows, consult with other chefs. Also ServSafe in order to know about the latest changes in food safety.