Taste Of Tiffanie
New
New
About
Our private chef services is to bring families back to the table by providing helpful and entertaining services to dietary specifics and palate driven clients
I love seeing my clients reaction when they try new things I create for them especially when I do meal prep changing a meat eater to a vegetable lover
Specialties
Level of service
Standard (basic ingredients), Premium (high end ingredients)
Additional services
Dessert, Non-alcoholic drinks, Alcoholic drinks, Coffee or tea
Meal(s)
Breakfast or brunch, Lunch, Cocktail hour or hors d'oeuvres, Dinner
Kitchen onsite
Full kitchen (oven, stove, refrigerator, sink, and utensils), Partial kitchen (fridge and sink only), No kitchen
Serving style
Plated meal, Buffet, Food stations, Family style, Small bites/Passed appetizers
Event type
Wedding, Birthday or anniversary party, Dinner party, Corporate event, Bridal or baby shower, Graduation party, Outdoor event, Holiday party, School event, Fundraiser, Funeral
Venue type
Banquet hall or ballroom, Conference or convention center, Concert hall, Outdoor venue, Office, School, Home, Community center, Religious or spiritual space, Barn
Full service or drop-off
Full service, Drop off only
Guest count
Fewer than 20 guests, 20 – 29 guests, 30 – 39 guests, 40 – 49 guests, 50 – 59 guests, 60 – 69 guests, 70 – 79 guests, 80 – 89 guests, 90 – 99 guests, 100 – 124 guests, 125 – 149 guests, 150 – 200 guests
Budget per person
Under $15 (typically basic food for casual events), $15 – $25 (typically basic food for casual events), $25 – $35 (typically basic food for casual events), $35 – $50, $50 – $75 (wedding avg.), $75 – $100 (wedding avg.), $100 – $150, More than $150, Customer isn't sure about budget
Cuisine(s)
American - casual, American - formal, Italian, Barbecue, Mexican or Latin American, American - Southern, Asian, Mediterranean or Middle Eastern, French, Vegan, Indian
Additional supplies needed
Plates, utensils and glasses, Disposable plates, utensils, and cups, Paper napkins, Cloth napkins, Serving and warming equipment, Table décor
Photos and videos
No reviews (yet)
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Frequently asked questions
What is your typical process for working with a new customer?
Getting to know them as a person and what their likes and dislikes are and caterer to that need
What education and/or training do you have that relates to your work?
I went to Virginia College for Culinard and then to Art Institute Of Atlanta for Culinary Management
Do you have a standard pricing system for your services? If so, please share the details here.
The standard pricing is food cost plus labor
How did you get started in this business?
It was during Covid and clients wanted to still eat good food and hired me for meal prep services
What types of customers have you worked with?
From regular clients to celebrity clients
Describe a recent event you are fond of.
I am fond of all my events
What advice would you give a customer looking to hire a pro in your area of expertise?
Make sure that the business is reputable
What questions should customers think through before talking to pros about their needs?
The budget and if they can afford the service
Services offered
Catering
Personal Chef