|Sunday||5:00 a.m. to 9:00 p.m.|
|Monday||5:00 a.m. to 9:00 p.m.|
|Tuesday||5:00 a.m. to 9:00 p.m.|
|Wednesday||5:00 a.m. to 9:00 p.m.|
|Thursday||5:00 a.m. to 9:00 p.m.|
|Friday||5:00 a.m. to 9:00 p.m.|
|Saturday||5:00 a.m. to 9:00 p.m.|
About this pro
5 years in business
23 hires on Thumbtack
Tricia was quick to respond, insightful in menu planning, punctual, oh and her food was DELICIOUS.Nov 3, 2018Verified
Tricia’s Brunch for my baby Shower was so yummy! Every dish was perfection. I would definitely hire her again!Sep 27, 2018VerifiedTricia W.'s reply
Thank you Kesi! You and your girl friends were so lovely! I'd love to work with you again as well!
Food was on time, and on point. Great value, and easy to work withApr 1, 2018Verified
She was great! Made an amazing prime rib Easter dinner! And made everything gluten free for us :)May 1, 2017Verified
Tricia was very easy to work with on the menu and planning. She was on time and the food was fantastic. Everyone in the office loved it. We will defiantly be using her for our parties in the future.Nov 30, 2016Verified
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- What should the customer know about your pricing (e.g., discounts, fees)?I price my services on hours spent planning a menu, shopping, cooking and delivery/ set up, plus the grocery bill. If you're wanting organic vegetables, free range meats, etc. the price may be higher. Meat free menus might be less money, take less time, etc so therefore less money and less time. It's all about what the client wants.
- What is your typical process for working with a new customer?I like to have a phone conversation to get what they're wanting, discuss menus or allergies and then I'll usually touch base before to confirm a time/ place and on the day of service I receive payment.
- What education and/or training do you have that relates to your work?I've been cooking in restaurants since 1991. I have over 15 years of cooking experience full time in many restaurants from Texas to New York.