About
"Eatery to the satisfying of your soul"
While you eat you will dance in your sit always put the love back into cooking.
Highlights
Specialties
Event type
Candy type(s)
Level of service
Number of guests
Photos and videos
Reviews
james F.
stephanie W.
roy W.
Frequently asked questions
What is your typical process for working with a new customer?
Working with a new client, I love to get to know them first to get a feel of their expectations, likes and dislikes as an overall view of meeting their every need.
What education and/or training do you have that relates to your work?
Education that relates to my craft, I am not a chef I am a cook my blief is to put the love back into cooking. I believe in putting the love and flavor in each dish or dessert.
Do you have a standard pricing system for your services? If so, please share the details here.
I do have a standard pricing for catering and if you do not see what you would like to order I am about pleasing the customer and their needs. I would forward you the catering pricing chart if you would like to see what Taste Of Jerzey has to offer.
How did you get started in this business?
Growing up I my mom was the cook and the party planner for the Eastern Stars Organization and just seeing her turning on her music and getting in the kitchen dancing and
What types of customers have you worked with?
I have worked with the city of atlanta, Georgia Southwestern University and have catered for different social groups.
Describe a recent event you are fond of.
A recent event I am fond of is I catered for a college basketball for a team bonding day out and I did a massive selection and they was pleased and happy with everything that was made.
What advice would you give a customer looking to hire a pro in your area of expertise?
Always consider your personal needs. See if they have consultations for sampling foods items and feel comfortable and get a sense I what they have to offer.
What questions should customers think through before talking to pros about their needs?
Their catering style, what size events do you cater most often, how events they book per year?