About
I am the owner, but this is a family operation. Our service stands out because everything we prepare is prepared with love. Catering is not just a job or a means to earn a living. It is our passion. I am a certified food service manager. My business was birthed from doing outreach. My family and I have been cooking and serving the elderly and less fortunate homemade food during the holidays for over ten years. I took a leap of faith and walked away from corporate America two years ago and have been amazed at the doors that have opened. I am currently a student at Auguste Escofier School of Culinary Arts. It is my desire to enhance my God given talent with professional training and become a household name for catering.
I enjoy anticipating how my clients will enjoy what has been prepared for them. I often wonder if they will experience a fond memory or if they will really feel the love that has been put into the preparation of the meal.
Highlights
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
Dr. B.
Edward J.
Nikisha H.
Tracy C.
Rhonda D.
Berrie R.
Frequently asked questions
What is your typical process for working with a new customer?
New customers are directed to my website where they are able to view menu selections or decide on a special request. Once they have an idea of what they would like, they can request information by creating an email through the get "[email protected]" link or they can fill out the "contact me" information from the home page of the website. Once request has been received, client will receive an estimate and given an option to accept or decline. Phone contact is acceptible after email request has been completed and phone number is available on website.
What education and/or training do you have that relates to your work?
I have worked in the food service industry for twenty years plus. I have been catering for six years, full-time the last two years. I am also currently attending culinary arts school in order to enhance my skills.
Do you have a standard pricing system for your services? If so, please share the details here.
Standard pricing is based on market price for selected menu, time, labor and type of service requested. This is calculated and billed to client using a per person rate. Client is also billed roundtrip mileage for all deliveries and/or events twenty miles or further.
How did you get started in this business?
My business was birthed through outreach. My husband and I established a relationship with two senior living facilities about twelve years ago and we had been providing homemade Thanksgiving meals on Thanksgiving day to the elderly for about six years when we were approached by a community center to partner with them to do a Community Thanksgiving Dinner. We served over 1300 that year. After the dinner, I was approached to cater the center's annual fund rainsing event, I said yes and the rest is history. I currently manage the commercial kitchen for that center, I am one of the coordinators for the weekly food pantry and manage the Friday family meal service program. Since outreach is what ignited my business, I have vowed to cease every opportunity to give back.
What types of customers have you worked with?
I have worked with DISD, The State Fair of Texas, United Way, Head Start of Greater Dallas and since the Pandemic I have been the humble recipient of a new service offering which allows me to serve my clients on a more intimate level. I currently offer the Simply Stephanie Intimate Dining Experience, which includes in home food preparation, table setting, full dining five course service and complete breakdown and clean up.
Describe a recent event you are fond of.
I recently catered a first year anniversary couple for a young couple who is expecting their first child. It was a wonderful experience. The couple was so excited about the food that the husband came into the kitchen during each course to compliment the food. I left there feeling like I was ready for Iron Chef.
What advice would you give a customer looking to hire a pro in your area of expertise?
I would advise the customer to be comfortable requesting whatever their heart desires. True caterers don't mind catering to you.
What questions should customers think through before talking to pros about their needs?
Customers should make sure they know exactly what they want down to the smallest detail for example:
Providers arrival time
Is there a minimum time for service
Will provider set up, serve and breakdown
What is included in base rate
Will plates, cups, napkins and cutlery be included (paper)
Is non-alcoholic drink included
Is there anything that could possibly require an additional charge
What is the rate for tray service
What is the rate if servers are required
What is the rate if dishes are prefered over paper goods