- What is your typical process for working with a new customer?
Most of my new clients come from referrals, or someone who was at an event that I produced. It’s important for me to learn what’s important to you. Obviously taste, but it goes beyond that. Dietary restrictions, cost, timeframes, and most importantly, how do you want your guests to ‘see’ you. I believe in tons of communication so the end result is better than you imagined.
- How did you get started doing this type of work?
I was born to cook. I used to watch my Grandmother in North Carolina prepare breakfast, lunch, and dinner every day. She would fuss over tables of produce in order to get the freshest product, fish off the pier for lunch, and go crabbing for dinner, The care she would put into food preparation was truly inspirational. That, is the time, effort, care and respect I put into every meal I create.
- What types of customers have you worked with?
I’ve worked with clients from all walks of life. I’ve done several children’s birthday parties where I produce hand made pizza dough and the kids ‘customize’ their own pizza by saucing, and topping them. You can only imagine the creativity these kids possessed. I’ve done projects with college students, on a very limited budget, from backyard BBQs, to Crawfish boils. I have also catered to high end clients, like members from the New York Giants Football team. Tomahawk Ribeyes and smoked Lobster Tails. Delicious! I’ve addressed multiple dietary restrictions, (my daughter is severely allergic to peanuts) and numerous international cuisines, from Asian, Italian, Southern, Down Home BBQ, American, etc. I have the flexibility to work with clients who have booked me for the same day, and clients that want to plan out their experience over the course of a few months. My end goal is to have you book me again.