About
I love cooking all cuisine from every culture and making it my own. Seeing people happy while eating my food is the biggest joy I have
working with different companies and people I have experienced food through the eyes of various countries. I know how to work with a variety of ingredients whether cheap or expensive.
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
Terrell D.
Stephanie G.
Deon f.
Amelia
Cynthia W.
Melissa
Frequently asked questions
What is your typical process for working with a new customer?
We discuss exactly what the customer requires and then discuss a reasonable price for the work being provided.
What education and/or training do you have that relates to your work?
I have worked in nyc in restaurants and colleges for 13 years I have also worked as a freelance cook over the past 6 years along with being the sous chef at York College.
Do you have a standard pricing system for your services? If so, please share the details here.
200 dollar minimum
How did you get started in this business?
I have been cooking at home since I was very young my father gave me my first start at unos in the south street seaport I was a pizza girl
What types of customers have you worked with?
all kosher,halal,vegan,gluten free
Describe a recent event you are fond of.
I recently did an event in queens for a gathering of 50 people short order service and I sold out.
What advice would you give a customer looking to hire a pro in your area of expertise?
be precise about what you want food can be transformed in many ways. Also full transparency of location and power sources
What questions should customers think through before talking to pros about their needs?
power source, how big the space is, the location, and exactly how you would like the food prepared