|Sunday||9:00 a.m. to 12:00 midnight|
|Monday||9:00 a.m. to 12:00 midnight|
|Tuesday||9:00 a.m. to 12:00 midnight|
|Wednesday||9:00 a.m. to 12:00 midnight|
|Thursday||9:00 a.m. to 12:00 midnight|
About this pro
5 years in business
33 hires on Thumbtack
I found my experience to be about average. I wasn't thrilled but I wasn't in tears either. Carolyn was very responsive prior to our event (Surprise Birthday Party for my sister). She seemed to be disorganized the day of the event...forgetting the pans for the chaffing servers and forgetting to leave the BBQ sauce for the BBQ sliders. Her husband had to go buy new pans which delayed the food from staying warm and without the BBQ sauce, the sliders were dry. We didn't discover the lack of the sauce until it came time to eat and by that time Carolyn was gone. We had to use ketchup :(. The food was only lukewarm and probably not as good as it could have been if we had had everything in place.Apr 15, 2018VerifiedCarolyn A.'s reply
Thank you Laura, for your candid review.
Okay, so WOW!! All I can say is her food is amazing!! My favorite is Pecan Crusted Chicken. It's to die for!!Jan 17, 2018VerifiedCarolyn A.'s reply
Gayle, you’re such a pleasure to work with. I’m looking forward to preparing many more meals for y’all! I’ll make sure Pecan Crusted Chicken remains a menu staple!
- How did you get started doing this type of work?Many of my friends and family members encouraged me to do this. They knew how much I love to cook, and that I was cooking for friends who were empty nesters, for people over 70 who had decided they were going to stop cooking, and for some busy executives. I was also doing some cooking for a family, so I took their advice.
- What advice would you give a customer looking to hire a provider in your area of work?The customer needs to know that the provider is honest & has a true interest in what the customer likes or dislikes as far as his food preferences. The provider needs to sit down with the customer to ascertain those preferences, (I do that). And the customer needs to know if there is anything that the provider is not willing to prepare. For example, I do not prepare shellfish or pork.