Sparkle Catering

My typical process for working with a new customer will always begin with an electronic or physical meet and greet in order for me to get a better understanding of my clients personal needs and wants. I prefer to give the customer a true customized catering or event experience. 

I have 5 years of professional training and experience from a wide range of culinary agencies where I was outsourced to prep, cook and delegate responsibilities exclusively pertaining with fine dining and pastry services. I was trained by a wide array of chefs from companies such as Wolfgang Puck Catering, Patina Catering, The Kitchen for Exploring foods, etc.

Since I typically deal with such a wide range of customizable services and products I prefer the price of any job to be determined after the details of the event are discussed due to extra accommodations that may need to be made due to food allergies or special diets. 

I got started in the business professionly 5 years ago but I've been exposed to the culinary arts since the age of 5. My entire family had a passion for farming, cooking, and bringing together the community through a shared meal. That tradition was embedded in me from an adolescent age and I've carried a powerful passion to nourish the spirit through food since then.

I have worked with High profile customers such as vendors for the Grammy awards, Bet Dear Momma Awards, Star Wars Productions and Emmy's. I have also worked on smaller yet still high profile events such as private weddings and bar mitzvahs.

I'm extremely fond of an event that occurred at my previous place of occupation American Girl. My official title at the restaurant was master Baker, lead prep, Line cook and I was in charge of preparing the specialty food for the events. It was a upcoming Doll of the Year Event and the restaurant was booked to capacity and my prep co-workers were home sick. I knew that regardless of the fact that I didn't have any help that day the event had to still be executed. I actually just took a deep breath and started to work on the prep of the food keeping the event start time of 2:00pm in mind. I started my shift that day at 9:30am and by 1:50pm I had the food for the event prepared and ready for service. After the event was over my manger came to me and said she watched me a great portion of the time and that I had worked like I had 8 arms and she gave me the nickname Octopus-Porsha.

My advice to any customer looking to hire a catering professional is to ensure that any of your special diet or allergies needs can be accommodated and to also check reviews of previews of customers. Also, review presentation of food products and food service workers if any are present.

Are the dates I want to book available ? Are there any other events occurring on the date of my event?                                         How many guests can the caterer accommodate?                                               Is there a set-up and take down charge?         Can you arrange a themed menu?