About
Cooking is a joy for me!!! I have been cooking most of my life, I started very young. Being from the great city of New Orleans, I specialize in Creole and Sounther Comfort cuisines. I love to pay homage to my city and my family❤️
All of my cooking and baking is done with love.
Highlights
Serves Houston , TX
Specialties
Dietary restrictions
Vegetarian or vegan, Gluten free or celiac, Dairy intolerant, Nut allergies, Kosher, Halal, Other dietary restrictions
Meal preparation location
Meal prepared onsite, Meal delivered
Meal preparation frequency
Only once, Monthly, A few times per month, Weekly, A few times per week, Daily, A few times per day
Budget per person
Under $30 (basic), $30 – $40 (basic), $40 – $50, $50 – $75 (mid-range), $75 – $100, More than $100 (premium), Customer is not sure
Cuisine types
American - casual, American - formal, Southern
Which meal
Breakfast / brunch, Lunch, Cocktail hour / hors d'oeuvres, Dinner, Dessert
Extras
Dessert, Cold beverages (non-alcoholic), Hot beverages (coffee, tea, etc.)
Level of service
Standard (basic ingredients), Premium (high end ingredients)
Event type
Date night, Brunch / dinner party, Holiday meal (Mother's day, Valentine's day, etc.), Shower (baby, bridal, etc.), Special occasion (birthday, anniversary, etc.), Regular meal
Number of guests
1 guest, 2 guests, 3 – 5 guests, 6 – 10 guests, 11 – 20 guests, 21 – 35 guests, 36 – 50 guests
Photos and videos
Reviews
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Rachel S.
Nichole is very professional. Every bite was amazing and delicious. The presentation was beautiful.
September 03, 2021
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Angela
Hi Nichole, I was going to call you yesterday but I was still celebrating with friends. The food was delicious. It was so filling. You will here from us again. That poppyseed vinaigrette dressing loved it. Everything was on point. I will definitely refer you to some of my friends. If you decide to do some meals for Thanksgiving keep me in the loop.
September 03, 2021
Frequently asked questions
What is your typical process for working with a new customer?
W always do consultations before I submit a proposal. Once agreed to the proposed menu, an invoice is submitted.
What education and/or training do you have that relates to your work?
My teaching and training has come from my grandmother and great aunt.
How did you get started in this business?
I stepped out on faith and began doing what I love to do.
What types of customers have you worked with?
I have cooked for special occasions, I have led in the feeding 2,000 homeless people for an outreach. I have also done personal chef meals for birthdays and holidays.
Services offered
Catering
Personal Chef