KuttKreative
About
Bringing high end food to customers at affordable prices.
Highlights
Photos and videos
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Frequently asked questions
What is your typical process for working with a new customer?
Going over allergies , favorite foods /restaurants
What education and/or training do you have that relates to your work?
I have worked in fine dining , several restaurants many of which I became the head chef , Lead chef or sous , have worked and went through an apprenticeship under chef Daniel Young
Do you have a standard pricing system for your services? If so, please share the details here.
Pricing will be per person and based upon menu needed
How did you get started in this business?
I have started traditional banquet serving , and moved to dishwashing to learn the flow of the line to eventually becoming a line cook within years becoming a Lead or a a Sous
What types of customers have you worked with?
I have did some events in lincoln hills as well as some events around the city personal and small groups. I do have experience with bigger crowds as well.
What advice would you give a customer looking to hire a pro in your area of expertise?
I would say you get what you pay for and thats for anything though also I have worked with some amazing chefs so there is several options out here.
What questions should customers think through before talking to pros about their needs?
Allergies is number one and how they prepare dishes some chefs are classically trained where you get a veggie side meat and a starch separately others interwine them within the meals. If you're a person that doesnt like their food to touch that should be something to ask