|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|
Sunflower Chef Catering
About this pro
4 years in business
34 hires on Thumbtack
This was my first time to use Sunflower Chef Catering, and I was impressed from start to finish. Julie is amazing! The food for my holiday brunch was creative and delicious! All of my guests raved about each item. I just loved working with her and would highly recommend her for any event. She goes above and beyond to make the day extra special.Dec 17, 2017VerifiedJulie P.'s reply
Thank you it was nice working with you and everything was so festive! I had fun making all the food. Happy holidays!
Julie was quick to respond and followed through with professionalism and quality. I hired Julie to provide a private dinner for a very special couple. They sang her praises and I could not be more pleased, since I was unable to be there myself. I could not have asked more of this professional. The food was great as well as the service. Thank you, thank you Julie. You mastered every detail.Aug 30, 2017VerifiedJulie P.'s reply
Thank you for the nice feedback, as great customer service is what I strive for. It was nice working with you and I'm glad they enjoyed everything!
- What is your typical process for working with a new customer?First need to know the date, time frame, expected amount of guests, budget and location. Then I can suggest menu items and personalize a menu based on what the customer is looking for. We can set up a tasting if they would like. Last, I will send a catering contract and invoice. Everything is straight forward and I try to make it as easy as possible.
- What education and/or training do you have that relates to your work?I have two associates degrees in Culinary Arts and Hotel/Restaurant Management from Iowa Culinary Institute (DMACC), along with years of work experience from various restaurants. I also, did an externship in Las Vegas after graduation and worked with top notch chefs.
- How did you get started doing this type of work?I get my talents from my mother. I've always been passionate about cooking and enjoy entertaining others.