FAQs
- What is your typical process for working with a new customer?
Our typical process for working with new clients begin with finding out simply what they want. We like to figure out what their budgets are, how many guests they would like us to provide food and beverage service for, where the event will be located, what style of service they'd like to receive (i.e. plated, buffet, cocktail style, family style, etc.), theme/occasion and who are clients are.
- What education and/or training do you have that relates to your work?
We are always learning and consider ourselves to be scholars in the world of culinary arts. Through our involvement with the American Culinary Foundation (ACF), National Restaurant Association (NRA) and Escoffier International Culinary Academy we receive continued education credits in our field and are constantly honing our skills. Therefore, we believe we are in the know when it comes to the latest developments in the culinary field.
- How did you get started doing this type of work?
I always loved preparing food for others as a young child and as I got older, small gatherings became major productions. I found myself entertaining all the time because it brought me so much joy just watching people eat my food. In 2014 I founded Sweet Potato Baby out of a need to create a gourmet cupcake fundraiser for my daughter's daycare. That same year I was selected as a finalist for the celebrated television show Food Network Star and after that exposure the demand for Sweet Potato Baby grew from dessert bars for 100 guests to full-service catering for 1,000. My decision to get into the world of culinary arts was completely natural. They say if you love something that you would do it for free then you'll never work a day in your life. Well, I must be hard at play because cooking for others doesn't feel like work at all.