RBG EVENT DESIGNS
About
I love designing it has been my passion since I was young and I loved making people smile so wedding events is what I chose to do. I have been cooking since I was 16 and have perfectioned my meals and ingredients. I did go to a culinary school to learn plating techniques I will be happy to help your day go smoothly. I book a year in advance only because I'm in high demand at this time and traveling.
Making the day perfect for the clients and giving them the RBG Event Designs experience. The joy, happiness and satisfaction is what I love seeing on the face of my clients and their guest.
Highlights
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Frequently asked questions
What is your typical process for working with a new customer?
When the client phone I talk to them and set up an appointment to meet and go over the agenda of the wedding and what they are expecting. I stay in communication at all times with my clients. I do the research of venues, beaches where ever they want that is my job to do and make my clients happy. A deposit is discuss that is called a booking fee to hold that date for you.
What education and/or training do you have that relates to your work?
I received my associate, bachelor and master's degree for business and I have been certified with Osha and I have been baking and cooking since I was 16 years old. And my traditional training comes from southern women my Mom, Grandmom and Aunt who were born in Louisana so even thorugh I wasn't born in the south I sure cook like I am.
Do you have a standard pricing system for your services? If so, please share the details here.
My pricing standards is based on the the theme of the whole event from venue, food, floral, cake, alcohol, transportation and music. I do charge a booking fee that is to hold your date for the whole day so I can be attentive to your day. When I speak with you again It will be to sign the contract and pay the deposit. I'm globally international from my events. I book a year in advance to prepare for clients happy day.
How did you get started in this business?
I got started by doing my oldest son 16th party in June 1981and it was a big success, I started months before kids that came was bragging I started RBG EVENT DESIGNS and RBG Catering and I had loyal customers. I have lived in California and I still have followers. I have a new person I hired Monica Baez.
What types of customers have you worked with?
Magazine vogue promotion, award shows and hospital and companies that is listed in forbes. Also actresses, actors, singers and directors. My company was the most sought out in California. And I have traveled globally also. I have worked with leaders and royalty for important events.
Describe a recent event you are fond of.
I have so many but the favorite of mine, A bride asked for a design she dreamt of having since she was a teenager and when I sat with her she said that she wanted glossy flossy floor and the room white to look like rain softly falling and clouds with lights hanging. Like she was going to heaven. For 6 days I worked on this wedding and when I came to see her I showed her my idea and she agreed. When the day came she was so beautiful it took her 7 months for the right dress and the venue was done past what she invisioned. The floor was had a covering with their Initials and date and it shined. Everything was pure white and the chairs look like glass (but they were plastic) also white flowers about the room and clouds with birds and silver thin tinsel and it looked like rain gently falling and later when it was all over her parents thanked me for making her wedding so special for their daughter. They said she is dying and she wanted a wedding to know what heaven looks like and she was so happy. I still think of Lillie and she has been gone 8 years but I kept the picture.
What advice would you give a customer looking to hire a pro in your area of expertise?
Always check more than one, because at least you have a choice in case one flakes on you. And once you have chosen one, ask for a contract make sure before signing that you check to make sure your agreements are listed and no hidden price added. And make sure they can provide insurance for the business and certified by Osha to be able to cook and serve your guest. Before giving a deposit make sure they can do the job you are expecting ask questions and do meal tasting samples no matter what it is.
What questions should customers think through before talking to pros about their needs?
That just it what they want and dream of from the venues to the end of the event. It is all about them and we work for you.