Catering By Anita
About
I provide personalized service and specialize in dinner parties and appetizer parties. I can come to your home or other venue and take care of your guests so you can enjoy them. Then I will clean the kitchen before I leave so you don’t have to.
I do not have a liquor license so cannot provide alcohol, but if you purchase for your guests, I can serve.
I just really love serving people good food and enjoy seeing the joy on their faces when they bite into something really delicious.
Photos and videos
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new customer?
We will sit down and look at what kind of event you want and develop a menu tailored to you.
I work very closely with customers to make sure you are getting the experience you desire.
What education and/or training do you have that relates to your work?
I have been cooking for groups of people since 2005 but I started my home cooking education growing up in a very large family. I've also taken classes at Cook Street and I also experiment with different recipes for my family. They are my taste testers and are very honest about what they like!
Do you have a standard pricing system for your services? If so, please share the details here.
Prices depend on the ingredients, type of service, food, etc. My prices range from $10.00 to $25.00 per person.
How did you get started in this business?
I started cooking for my family growing up but didn't catch the bug until I started cooking for large groups in church. From there, I've cooked for several different groups, individuals and companies.
What types of customers have you worked with?
Church groups, fundraisers, company parties, teenagers, small families, dinner parties
Describe a recent event you are fond of.
I love cooking for the annual company Christmas party for a local business. They always have an appetizer party for their employees and clients and it's definitely one of my busiest nights of the year. But I love the rush of serving so many people and making sure all the buffet items are full!
What advice would you give a customer looking to hire a pro in your area of expertise?
It's a process. Menus can evolve from planning to execution.
What questions should customers think through before talking to pros about their needs?
What type of food, any dietary restrictions, buffet or table service