Q. Describe the most common types of jobs you do for your clients.
A. Residential catering for families , office parties lucheons picnics corporate meetings ,nonprofit organizations,repeat customers,buffet style ,family feast meals
Q. Describe three recent jobs you've completed.
A. i just catered a baby shower for about 100 people in Bowie Md on June 15 2013 the customer was very satisfied there was plenty of food for everyone to eat and take home it was a overall success for me
Q. What advice do you have for a customer looking to hire a provider like you?
A. Make sure u get samples and get references and checkout their websites or social network pages just make sure they are professional enough to handle your event make sure they can or willing to work with your budget not everyone can or willing to day payment plans like we can
Q. If you were a customer, what do you wish you knew about your trade? Any inside secrets to share?
A. The passion and the style of creating all these wonderful dishes each and every day ,the art of creating different kind of recipes each day the time it takes to shop prep and prepare each dishes most customers don't take in consideration the we of to spend running around to get the best prices for all of the meats produce and sides we of to prepare for each event .
Q. What questions should a consumer ask to hire the right service professional?
A. How much food can i get,you can any amount of food i am willing to work with your budget to get you the best quality food and service to fit your budget ,whats the price per person,is there a charge for setup and delivery or do i of to pick up my food,what kind of service do you offer,is there a payment plan,do you require full or half payment,how soon can you start,does your quote includes food and labour
Q. What important information should buyers have thought through before seeking you out?
A. The quality of my food and my reputation checkout my website and my social network pages my prices are reasonable i am willing to work with your budget and i even do payment plans get my references and testimonials, get referrences for all contractors or handyman service you need or want to use for your projects yes they should know the size of the room or event and style so they can give a rough estimate
Q. Why does your work stand out from others who do what you do?
A. Because i don't just cook for money cooking is a passion of mine since i was a boy and i enjoy it every day its my life i live and breath how to create new dishes every day that's why people love my authentic cooking all the time they can't get enough they keep coming back for more every time
Q. What do you like most about your job?
A. My time freedom to do what i love the most everyday without having a boss over me i'm my own boss i answer to my self and my customers
Q. What questions do customers most commonly ask you? What's your answer?
A. Why your food taste so good i told them that i cook with a lots of love and passion and care for my customers and their taste buds thats what keeps them coimg back for more.i just did a super bowl special for $75.00 100 wings and a pan of fried plantains and the customer said she loved it because she couldnt find anything like this i gave her 50 jerk and 50 bbq wings
Q. Do you have a favorite story from your work?
A. Yes one of my customers called and said that they need me to make some more of the curry shrimp its the best they ever had they need some for a party,last year august i did a short notice corporate picnic and it was the test of my will and skill because i only had a day and a half to get everything bought prep and prepare i have never done a big event like that on such short notice
Q. What do you wish customers knew about you or your profession?
A. That i'm very passionate about what i'm doing and i care about my customers and their input
Q. How did you decide to get in your line of work?
A. I grew up watching my mom and my aunts cooking and i just had a passion for it and when i became a cadet marine i was place in the mess hall on every camping and was given the task of the team leader in the kitchen so at 14 cooking became a passion for me
Q. Tell us about a recent job you did that you are particularly proud of.
A. I cooked for a party of about 200 over the summer i made jerk chicken mild and spicy,jerk shrimp,grilled shrimp,hot dogs,salmon on the grill in foil paper i started cooking from 230pn until about 9pm and everyone got their share and some to take home and everyone loved the food and the service i provide they said they would use my service again for their next event i did some jerk turkey family feast for thanksgiving last november and some office christmas parties last december
Q. Do you do any sort of continuing education to stay up on the latest developments in your field?
A. Yes i do research and i watch a lot of food network shows read a lot of books and practice how to create new dishes and menus everyday
Q. What are the latest developments in your field? Are there any exciting things coming in the next few years or decade that will change your line of business?
A. Latest development is i'm working having my own restaurant in the near future a 5 star bar club & lounge
Q. Describe your most recent project, what it involved, how much it cost, and how long it took.
A. Cooked for a party of 15people i gave the guy a discount because he didn't ask for samples i cooked 1 pan of jerk chicken,1/2 a pan of rice and beans and a 1/2 pan of steam vegetable medley it cost him a $110. 00 it took about 2hrs.i just did a special for the super bowl 100 wings and a pan of fried plantains for $75.00 the customer said she couldnt find a deal like this anywhere just did two office parties in december 2014 and a corporate picnic in august 2014
Q. If you have a complicated pricing system for your service, please give all the details here.
A. No i don't have a complicated price system my price is very flexable and market fare i will work with a customer if he or she dont have everything one time we can work out a payment plan
Q. If you were advising someone who wanted to get into your profession, what would you suggest?
A. Make sure you don't over charge a customer and never loose a customer over a dollar
Q. What is your greatest strength?
A. My greatest strength is my passion for cooking and delivering a great service and delicious meals all the time people keep recommending my service because of my professionalism and williness to work with peoples budget and making each client is happy with my prices and services
Q. What are you currently working on improving?
A. I'm currently working on getting some catering brochures and a bigger kitchen and to expand my staff and my service area and creating more delicious recipes