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Buddha Belly Catering
Buddha Belly Catering

Buddha Belly Catering

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Introduction: At Buddha Belly we think life should be colorful and delicious and we want to bring that to you! By only using the freshest, highest quality products to craft our creative cuisine. Our chefs have been working in the culinary industry for over 10 years with a background in culinary school. We believe food should be joyful, let us show you what we can do for you! Menus are designed just for you at a price designed just for you!
Overview

Hired 1 time

Background checked

4 employees

4 years in business

Payment methods

Cash, Check, Venmo

Social media

Facebook, Instagram

Photos and Videos

18 photos

Specialties
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Reviews

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

5.0

1 review

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Tracee S.

Personal Chef

What can I say but pure perfection! A fantastic experience! Arielle gave us the most wonderful anniversary celebration; a 5-course dinner with 3 wine pairings. All for what you’d spend at an upper-end restaurant, without leaving the comfort of home and without having to lift a finger! Our custom-created menu was as follows: Foie gras with black truffles and crostini Seared scallops over corn purée topped with micro greens and chili vinaigrette Butternut squash ravioli in brown butter sage sauce with crispy shallot, pancetta and pine nuts Herb crusted filet with roasted seasonal vegetables and wild mushroom risotto Belgian chocolate bread pudding with creme anglais sauce with fresh berry coulis 3 wine pairings (bubbly, white, red) We loved everything about it, from the ease of the planning, to their arrival with everything in hand, even down to cutlery and plates. The presentation, the flavors, the service...and my kitchen was sparkling after they left! We will absolutely do this again!! HIGHLY RECOMMEND!! Thank you, Ladies!!
Sep 22, 2019
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Arielle Black

FAQs

  • What should the customer know about your pricing (e.g., discounts, fees)?

    Totally dependent on the menu. First time clients get 50$ off.

  • What education and/or training do you have that relates to your work?

    I have over ten years from hotels to fine dining restaurants as well as professionally trained at the Culinary School at the Art Institutes Minneapolis.

  • How did you get started doing this type of work?

    I have always had a passion for cooking, cooking has always been more then a career for me it has been journey filled with passion and joy.

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