About
The service i provide is outstanding. I meet my clients request, time and date. We love quality food over quantity. We strive on the texture, the temperature and most of all the satisfication of our clients being happy.
Specialties
Level of service
Premium (high end ingredients)
Additional services
Dessert, Non-alcoholic drinks
Meal(s)
Lunch, Cocktail hour or hors d'oeuvres, Dinner
Kitchen onsite
Full kitchen (oven, stove, refrigerator, sink, and utensils), Partial kitchen (fridge and sink only)
Serving style
Buffet, Food stations, Family style, Small bites/Passed appetizers
Event type
Wedding, Birthday or anniversary party, Dinner party, Corporate event, Bridal or baby shower, Graduation party, Outdoor event, Holiday party, School event, Fundraiser, Funeral
Venue type
Banquet hall or ballroom, Conference or convention center, Concert hall, Outdoor venue, Office, School, Home, Community center, Religious or spiritual space, Barn
Full service or drop-off
Full service, Drop off only
Guest count
Fewer than 20 guests, 20 – 29 guests, 30 – 39 guests, 40 – 49 guests, 50 – 59 guests, 60 – 69 guests, 70 – 79 guests, 80 – 89 guests, 90 – 99 guests, 100 – 124 guests
Budget per person
$25 – $35 (typically basic food for casual events), $35 – $50, $50 – $75 (wedding avg.), $75 – $100 (wedding avg.), $100 – $150, More than $150
Cuisine(s)
Barbecue, Vegan
Additional supplies needed
Disposable plates, utensils, and cups, Paper napkins, Serving and warming equipment
Photos and videos
Reviews
0.0
0 reviews
5
0%
4
0%
3
0%
2
0%
1
0%
PH
Patricia H.
Chef Nikki always asked, what do you like, mild, spicy. She kept communication about our upcoming anniversary party.
Her display of food is beautiful, and she is very pleasant to speak with.
she now caters for my family for any event we are having. She has
a variety of meals, from vegan, vegeterian, pescaterian, etc. you name it. Great caribbean food, from jamaica. Her hands are blessed.
September 11, 2022
Frequently asked questions
What is your typical process for working with a new customer?
find out the date of the event ?
what type of event?
their favorite protein to eat ?
their allergies or any particular setting of food?
What education and/or training do you have that relates to your work?
Education: Bachelor in Teaching
Cooking for over 15 years
How did you get started in this business?
Initially I was an event planner. I have been cooking over for years and always cooking for events for family and friends. The teachings of both my grandmothers were already embed in my brain and hands. Naturally I am an artist by nature.
What types of customers have you worked with?
The customers i normally work with are Companies, and Corporate offices. As well as private clients who need catered allergen meals, immune deficiencies or diabetic meals for their families.
Describe a recent event you are fond of.
Where I catered for an employee appreciation for City employees in the state of Texas.
What advice would you give a customer looking to hire a pro in your area of expertise?
Make sure all your dietary needs are being met, and the type of proteins you would like.
What questions should customers think through before talking to pros about their needs?
Exactly how the meals are being prepared and how long do these meals take to prepare, through prepping and cooking.
Services offered
Catering
Personal Chef