About
As a professionally trained chef, I pay very close attention to the requests of my clients in order to give them the best culinary experience.
Having a Caribbean background, which was enhanced by my French, Italian, Indian and American training at the Institute of Culinary Education in New York City, I am very comfortable in creating delicious dishes to the delight of my customers.
I have been in the kitchen preparing meals with my mom since I was 14 years old. I love cooking, it is in my "DNA". I feel most fulfilled when I am preparing meals. Cooking is my passion, I love it.
Highlights
Reviews
Sidney M.
Franklyn A.
Michele J.
Leandra p.
Frequently asked questions
What is your typical process for working with a new customer?
1. Speak with the customer over the phone to get the details of the job.
2. Arrange a time and place to meet if possible.
3. Take detail notes of cutomer's requirements for dishes
4. Discuss delivery options
5. Discuss payment options
What education and/or training do you have that relates to your work?
I graduated from the Institute of Culinary Education in New York City
Do you have a standard pricing system for your services? If so, please share the details here.
Yes, I charge per plate
How did you get started in this business?
I use to assist my mom in her food business growing up and then as an adult I decided to make it a career. I went to culinary school and then I have been working privately since I graduated several years ago.
What types of customers have you worked with?
Families, Offices, Wedding, Birthday parties.
I also had my own restaurant for a few years.