CP Catering 225
Responds within a day
Hired 7 times
Serves Baton Rouge, LA
5 employees
5 years in business
Cash, Check, Credit card, PayPal, Square cash app, Venmo, Zelle
Maintain 6 feet of distance from customers
Wear masks during the job
Disinfect surfaces touched during the job
39 photos
Tri Delta Brunch
Wedding and Event Catering
AD FRYday
Personal Chef
Everything was so good I’m so happy I found them I
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Customers rated this pro highly for work quality, professionalism, and punctuality.
4 reviews
Hired on Thumbtack
Hired on Thumbtack
Details: Special occasion (birthday, anniversary, etc.) • 3 - 5 guests • Dinner • Dessert • Standard (basic ingredients) • Dessert • Cold beverages (alcoholic) • Cold beverages (non-alcoholic) • Italian • Meal prepared onsite • Only once • My home, venue, etc.
Hired on Thumbtack
Hired on Thumbtack
Details: Dinner party / special occasion • Breakfast / brunch • Appetizers • Entrees • Side dishes • Desserts • Party host • Casual • Modern / inventive • American - casual • French • Family style • Only drop off is necessary • Home • Yes - full kitchen (oven, stove, refrigerator, sink, and utensils) • 20 or fewer guests • $$$$ (high-end) • Serving/warming trays, dishes, and utensils
Hired on Thumbtack
Hired on Thumbtack
Details: Birthday / anniversary party • Dinner • Cocktail hour / hors d'oeuvres • Appetizers • Entrees • Side dishes • Cold beverages (non-alcoholic) • Party host • Casual • Traditional • Southern • Buffet / self serve • Service will be needed during the meal • Banquet hall / ballroom • Yes - full kitchen (oven, stove, refrigerator, sink, and utensils) • 91 - 100 guests • $$ (standard) • Disposable plates, utensils, and cups • Paper napkins
Hired on Thumbtack
Hired on Thumbtack
Details: Bride or groom • Lunch • Cocktail hour / hors d'oeuvres • Appetizers • Entrees • Side dishes • Cold beverages (non-alcoholic) • Cold beverages (alcoholic) • Modern / inventive • American - formal • Asian • Italian • Southern • French • Food stations • Yes - full kitchen (oven, stove, refrigerator, sink, and utensils) • Outdoor venue • 91 - 100 guests • $$ (standard)
FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We require Deposits and will always have an invoice both signed by the customer and myself to insure both parties are aware of cost. We base cost on what the individual is looking for. From Basic to Premium and to how many guest you are wanting.
- What is your typical process for working with a new customer?
I like to have a conversation to see exactly what you are looking for. I am always willing to work with the customer so they can receive exactly what they want.
- What education and/or training do you have that relates to your work?
Chef Paul is a certified Chef through training programs and has run many restaurants through south Louisiana. Chef Christina has been working in Kitchens for most her work experience and has gone through extensive training at the Chef John Folse Culinary Institute in Thibodaux, LA.