- What should the customer know about your pricing (e.g., discounts, fees)?
- I do not have a standard pricing system. This is a very personalized service. - Quotes are negotiable depending on final menu and head count. - Menus are custom made and input is welcome. - Dietary requests are not a problem. - Quotes include up to 2 staff, serving ware, plateware & napkins, shopping, cooking, travel, set up, & clean up. - 15% discount for drop off only. - Unusual or higher end menu items might incur and additional surcharge. ALL fees will be discussed with the client before any contract confirmations. - Deposits are half of agreed upon contract. Deposits are fully refundable up to 10 days before event date. - Balances are due within 3 days after event. -
- What is your typical process for working with a new customer?
First, I like to know how a potential client will prefer to communicate; phone calls, emails, text, ect. After determining if they need a one time or ongoing service, I want to know more about the specifics they are looking for. A menu will be written and drafted as many times as necessary to the client's liking. At that point, a deposit will be required to hold the date. SEL will periodically check in to confirm everything is stil going as planned. About a week prior to the event, Chef Casandra will reach out to firm up details such as addresses, head count, allergies, ect. We like to arrive 2.5 hours before serving time. Some clients give us door access with a code. Everybody's comfort level is different; South End Lilly's is insured if that helps any decisions. We will cook and set up. The experience is as interactive as the clients make it. We can gab and share and teach; or we can leave you alone to enjoy you time before other guests arrive. We serve and are available throughout the experience to answer any questions and pull plates from your guests to keep everything tidy. We'll quietly clean and pack as we go, disappearing before you know it, leavig the kitchen clean and with boxed leftovers for later.
- What education and/or training do you have that relates to your work?
Chef Casandra started her cooking career in Savannah, GA while working for CIA graduate Philip Brannen. She’s also had the joy of working in kitchens throughout Memphis such at Folks Folly, Do, and Beauty Shop. She has cooked with the Thomas family (Park Cafe, Pomodoro East, Eastland Cafe) for years throughout Nashville and also had the brazen courage to work at Tayst, Watermark, F. Scotts, Whiskey Kitchen and Five Senses in Murfreesboro (the ‘Boro being her home and hideaway). She did it the hard way… a lot of apprenticeships and a lot of ‘chef coat fetchin’. She also has a Nutrition Certification through the ACF.