The Kitchen Addict

When working with a new customer I always like to get to know more about them, as well as their guests. I want to know more about what flavors they love, or have never tasted but is willing to give a try. I also care to know more about any allergies that any of the guests may have. In addition to this, I ask what their budget is so that I can better accommodate them.

I am certified to handle & sell food. I am also trained in proper sanitation and proper food handling. I interned with bakers to better my baking skills, as well as designing. I have been cooking for over 15 years, I am 25.

My prices for events start at $45 per person, with a non refundable $250 service fee. This depends on what is asked to be on a menu, so the price per person is subject to change. I have additional charges for add ons such as homemade drinks (juices) additional $25 total. Desserts are an additional $10 per person.

Since I was about 8-10 years old, I've had a love for cooking. I have always enjoyed making people happy, and as we all know food is something that everyone can bond over. I began  selling small meals and gradually began to cook larger meals for larger groups of people. 

I have worked with a variety of different customers. Every customer is different and has a different taste pallet. I've worked with people who enjoy more spices than other. I have also worked with people who have different diet preferences. I've fed people who are vegan, vegetarian, keto, PlantBased & meat lovers. I have fed people who wanted meals just for themselves, in addition to larger parties of up to 150 people . 

A recent even that I am fond of was when I was hired to cook a thanksgiving dinner for a large family. I felt as though I was home. I grew to learn and know the family as I was preparing and cooking for them all. Everyone in this family had different preferences and I am proud to say that I met every last one of them. Another event that I am fond of is the competition to be titled "Favorite Chef" I am competing worldwide for prize winnings and to be featured on the magazine of Bon Appetit.

The advice I would give is to make sure you have a set menu that you desire. Sometimes when having to come up with a menu for our customers can be difficult because we don't really know what they want. Yes we get it done, but it would be less trouble if we knew what was preferred. Also if there are any allergies within the guests please let that be known.

What are your preferences in flavor?

Is there anyone on the guest list that has any allergies?

What is my budget?

How many people am I expecting, and should I prepare for extras?

What are any extra services that you may need?