About
By providing a menu of food that not just provides nourishment to the body but pleasure to the soul. The aim is to make you say I could eat that for days
I love to talk about food, breaking down how I would prepare the food, and how seeing smiles on peoples face as they enjoy the food. I grew up on eastern NC where bbq and cole slaw was a staple part of the diet, and dessert was a must.
Highlights
Payment methods
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
Kevin H.
Mikitia M.
Paul
Frequently asked questions
What is your typical process for working with a new customer?
Gather the menu information and quote a price based on the number of people. I like to do a face to face meeting at the location that will be used to give a final quote.
What education and/or training do you have that relates to your work?
I was a cook in the US Navy
Do you have a standard pricing system for your services? If so, please share the details here.
Depending on the type of food and style of service will determine the price. For example buffet style cost more than sit down style. Also any request for seafood will be higher as well. I will always try to be fair in my pricing as well as being profitable.
How did you get started in this business?
A few years ago a hurricane came through NC and it affected my family directly. My mother became displaced so I tried to figure out how I could help since I lived in a different city. I started selling dinners and was able to raise some money to help her out. From that day since I knew my passion in food had a lot of meaning.
What questions should customers think through before talking to pros about their needs?
A potential customer should thinks about the style of service. That will make a huge difference.