About
I have a passion for food and beverage. I love creating experiences for people that give them a memory that lasts a lifetime.
I enjoy interacting with my guests. I've learned to be malleable in this business because everyone's tastes are different.
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
lindsay K.
p K.
Frequently asked questions
What is your typical process for working with a new customer?
Process begins with finding out a client's budget and then it's a matter of conversation. What are their likes, dislikes, any allergies etc. What kind of experience do they want ot have?
What education and/or training do you have that relates to your work?
I've spent a lot of years in the kitchen in a number of places. I also am a sommelier and love being able to combine both of my passions.
Do you have a standard pricing system for your services? If so, please share the details here.
Pricing is based on what my clients need and their budgets. I want to build relationships with my clients and that doesn't included gouging them.
How did you get started in this business?
First job was in the kitchen at mcdonald's and it's kind of been in my blood ever since. I want to create experiences for my clients and I don't want to do it working for someone else.
What types of customers have you worked with?
I've had a variety of clients.
Describe a recent event you are fond of.
Last night's dinner party. Created a fall menu that seemed to have gone over very well.
What advice would you give a customer looking to hire a pro in your area of expertise?
Be open to conversation and communicate. If you just want food without the experience then share that.
What questions should customers think through before talking to pros about their needs?
Budget, what type of event are they having, how do they want their guests to feel?