CacinoBleu's Catering Service
CacinoBleu's Catering Service

CacinoBleu's Catering Service

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Introduction: I have a passion for cooking, decorating and designing different foods. Baking and decorating
Overview

Hired 2 times

10 employees

15 years in business

Payment methods

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Featured Projects

10 photos

Reviews
Exceptional 5.0

9 reviews

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pro avatar
Felecia B.
May 14, 2015
Bleu's Catering is very on point she is so precise on what she does to make her customer feel like they can't do this with no one else. Thank you Shirley you go girl proud of you!!!!!
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Krista C.
May 23, 2015
Shirley catered my daughter's birthday party. She was very professional and created an environment that was conducive for entertaining. Her personality matched her food: unique and artistic. The food tasted absolutely delightful. The amount of detail and precision spent preparing and serving the food was extremely high. I will definitely be using her services again! Thank you Shirley!
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Brenton C.
May 25, 2015
If you have not ate Shirley's cooking you are truly missing a great dinning experience!!!
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Steve C.
May 26, 2015
Shirley catered my civil union with my partner. The food was excellent, and the service was very professional and courteous. The first experience was so good that we also had her cater our anniversary party, which was an equally pleasing and professional experience!
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Symia V.
May 27, 2015
My experience working with Shirley was more than amazing. Everything about it was flattering. From the taste, to the looks. I would highly recommend her.

FAQs

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

    I decided to go to culinary arts to become more advanced in preparing foods of different cultures.

  • What types of customers have you worked with?

    Whatever Jobs are asked of me, I try my best to accommodate my clients

  • What questions should customers think through before talking to professionals about their project?

    I have been working as a cook since I was 14 years old, and decided I wanted to become a chef one day. That dream came true when I graduated from the School of Le Cordon Bleu Las Vegas