About
I stand out by being myself but also professional and the same time. I'm very passionate about what I do and create in you're kitchen and mines also. I'm very positive and give off good vibes I believe food touches the soul deeper than words.
What I enjoy the most is the emotional faces expressions on clients faces. When they see my presentation and the taste of my food. That is definitely my goal in every service I give hundred percent.
Highlights
Photos and videos
Reviews
Tiara T.
Tam B.
Deshaun
Delsheka B.
Gigi J.
Terry B.
Frequently asked questions
What is your typical process for working with a new customer?
My typical process is to first get my clients comfortable with my personality which is all good positive vibes. Then I would ask what kind of service's they need and do they have any food allergies that's the most important thing for me. Then continue on with business far as my prices.
FYI ➡️➡️➡️( Traveling outside of the local area and state are included in my traveling expenses and Hotel)
What education and/or training do you have that relates to your work?
I had 19 years of experience working in a healthcare facility most of my training came from there and two years of culinary school. I'm very neat and organized when I work and I clean as I go.
Do you have a standard pricing system for your services? If so, please share the details here.
My pricing is built on what the client is look for and what there menu requirements are . An such as a formal style, buffet style, family setting, romantic style or just cooking for one individual. But I have a standard service fee...
How did you get started in this business?
I got started in the cooking field round 2010. I was a dishwasher for a while but wanted more of a everyday challenge. And becoming a cook an learn on a daily basis was something I was into the more experience I got in the kitchen my sous chef started calling me chef he was so comfortable with me that he gave me. Opportunities to ask my opinion on a recipe or if I want to change it that's when I took It a little more serious. I was already two years in before I actually went to school. Even though I had a little more experience than others in class I never act like I knew it all I learned as if I was a new to it just like them.
What types of customers have you worked with?
I don't discriminate.
Describe a recent event you are fond of.
I did an event for some lovely lady. That took a trip out to the mountains in Tennessee pigeon forge cabins. They flew me out pay for my hotel I think was for 3 to 4 days that was the best experience I've encounter. They was satisfied throughout the whole trip I appreciate them for the experience.
What advice would you give a customer looking to hire a pro in your area of expertise?
Always have a plan before you contact any Chef. An if you have any changes please make it way before you're event, at least in advance depending on how big it is.
What questions should customers think through before talking to pros about their needs?
Think about time chefs are very serious when it comes to time management and being organized.