FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We have a standard pricing system that we use. Most pricing we do per person. We charge separately for party trays, cheese trays, fruit trays, etc. We are always willing to work within our clients budget and still meet their expectations.
- What is your typical process for working with a new customer?
We like to get to know our potential client by asking a few questions about their preferences and style. We create a menu based off the information and get the client's input, if they desire, as far as menu items, special request, ingredients, etc. We then schedule a tasting with the client to ensure the food meets their standards. After that, we go into our "lab" and create dishes our clients will be pleased with.
- What education and/or training do you have that relates to your work?
Chef Huda has over ten years in the culinary field from catering and restaurants to hospitals and universities. She graduated from the Art Institute of Philadelphia with both an associates and a bachelors degree. She has been servsafe certified with the National Sanitation Association (NSA) for the past 15 years. She's worked under some of the city's most well known chefs, like Al Paris. She's done catering for over ten years, both professionally and privately. Now she is stepping out to go into business for herself.