T’s Southern Kitchen & Catering LLC

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Introduction

My Focus is quality food. I never cut corners, even when it’s more expensive. My Ultimate Goal is to make my customers smile and dance after eating my food. It’s so satisfying to comfort people with my cooking abilities. My work stands out because I put my southern roots and flavors together,then infuse them into new dishes. What I like most about my job is the ability to create art on a plate and It is instant gratification and you get instant feedback. I put my love and soul in my food. I just love putting a smile on my clients faces when they taste my food. It changes their whole mood and that is so satisfying and rewarding to me to know that my food makes them happy. I’m also Management ServSafe Certified.

Overview

Hired 3 times

Background checked

10 employees

5 years in business

Business hours

Sun12:00 pm - 5:00 pmMon9:00 am - 10:00 pm

Payment methods

This pro accepts payments via Apple Pay, Cash, Credit card, PayPal, Square cash app, Venmo, and Zelle.

Social media

Facebook, Instagram

Specialties

Event type

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Cuisine(s)

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Reviews

Customers rated this pro highly for professionalism, work quality, and responsiveness.

Exceptional 5.0

8 reviews

5

100%

4

0%

3

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2

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1

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Feneisha W.

Oct 15, 2020

T’s Southern Kitchen & Catering LLC's reply

Amanda G.

Nov 5, 2020

I reached out to T’s Southern Kitchen & Catering for my grandmas 80th birthday party and my family loved everything. I would consider my family to be very hard critics and the amount of compliments they gave on the food was awesome. Thanks again for the punctuality and amazing food.

Tekisha H.

Nov 5, 2020

Kateshia is very passionate about her craft, & big on taste! You won’t be disappointed!

Jada J.

Nov 6, 2020

T’s Southern Kitchen & Catering LLC's reply

Tamekia W.

Oct 15, 2020

Everything was great, she was very professional

Credentials

Background Check

Kateisha Broomfield

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
Majority of my pricing is based on per plate (guest count). Appetizers or Hor D'ouerves are on a tiered pricing system.
What is your typical process for working with a new customer?
I like to ask new customers what their expectations are when it comes the type of service they are looking for, what kind of budget do they have, and/or what types of dishes they would like on their menu.
What education and/or training do you have that relates to your work?
I have a culinary arts diploma and I have been working in food service for 10years