Rasta Business

Rasta Business

5.0
5 employees
13 years in business

About this pro

I/we emphasize in quality not quantity, our services  are the upmost when it comes to our clients, we use the freshest ingredients, we make  everything on site if need be therefore giving our food the upmost fresh tasting flavors.

We emphasize in making our clients very happy on any special day they decide to celebrate.

we enjoyed cooking outdoors when asked to and looked at people smiling/laughing/dancing and vise-versa from them, since we do like to feel free as we cook to give a guaranteed satisfaction to our clients.

we also go out of our way to be unique and we work out the confines of a box, in other words we can travel to places where there are no paved roads or areas no one else could access easily.

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Credentials

Corona, CA 92883
Email verified
Phone verified

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FAQs


What is your typical process for working with a new customer?

First we made contact via text or phone call, after getting to know a little this way we talk about what type of menu the client is interested on and go from there about on doing a  tasting at our home and decide if it will work and or make any changes if need be.


What education and/or training do you have that relates to your work?

I graduated from le Cordon Bleu Culinary College in Pasadena California with an AA in Culinary Arts.

ive worked for many types of restaurants from back east and here in California from San Francisco to Southern California.

ive worked at Sony Studio/Governors Ball/LA Live opening/Wolfgang Puck/Temecula Winery's.


Do you have a standard pricing system for your services? If so, please share the details here.

No, pricing goes according to what the client asked for and needs.

every client is unique in its own ways when choosing their food/drink/venues, one price does not reflect the other.


How did you get started in this business?

I started working in restaurants at age 16, washing dishes as most Chef now that was most likely to be their first job before getting to be where they/we are now.

even now we still wash dishes when need be.

i prefer cooking outdoors on a wood/charcoal grills.


What types of customers have you worked with?

Clients come in all types/gender/race/religion, we are an open minded type of people whom we love/like making people happy, we like to see people lined up for their food and better yet when they comeback for more.


Describe a recent event you are fond of.

We just did a bachelorette party on the 22 of August, everyone was extremely happy not just with the food but our special Custard dessert and gelatos.


What advice would you give a customer looking to hire a pro in your area of expertise?

   Shop around, never settle for first, it's like buying a house/car, not necessarily in that order but just be patient, give yourself and those your seeking to do your venue enough time for everything to be as flowles as possible.


What questions should customers think through before talking to pros about their needs?

one of the two most important things to think about and be sure will be a budget and the type of food/drinks  will be needed.