
About
We offer our guest an experience that will be remembered for a life time. We customize menu's and provide detailed staging to enhance your moment.
Our Quaility, Passion, and Commitment to Excellence is how we create " Eternal Memories" for each guest.
I enjoy seeing guest eating and enjoying the food; Also, I enjoy seeing their reactions to a room we've staged.
Specialties
Level of service
Additional services
Meal(s)
Kitchen onsite
Serving style
Event type
Venue type
Full service or drop-off
Guest count
Budget per person
Cuisine(s)
Additional supplies needed
Photos and videos






Reviews
Perry W.
Rexiene M.
Yolanda D.
Rexiene B.
William M.
Frequently asked questions
What is your typical process for working with a new customer?
We like to get the clients ideas of the event and what they expect from our service. From there we provide a standard menu for them to choose from or we can customize one.
What education and/or training do you have that relates to your work?
I am licensened Caterer with 10+years of cooking professionally. I am also certified by the state of Georgia in food handling.
Do you have a standard pricing system for your services? If so, please share the details here.
The pricing is based on the needs of the client.
How did you get started in this business?
I got started working under my godmother as a child and eventually went to school for training and began my business.
What types of customers have you worked with?
I have served: Funeral homes, local governments, patriots in my community for babyshowers, birthday parties, family reunions,weddings, local community concerts, and church conventions.
Describe a recent event you are fond of.
I was hired by a husband who wanted to provide a romantic eveing for his wife. He rented a condo in downtown Atlanta, I staged the living and bedroom area, and cooked a three course meal with service included. ALL AS A SURPRISE!!!!
What advice would you give a customer looking to hire a pro in your area of expertise?
Please be honest about everything, especially budget if there is one.
What questions should customers think through before talking to pros about their needs?
What do you want regarding service and have you thought out what type of food you want served?