About
I consider myself a professional chef, I’m a self taught chef, I’m a chef that loves taking risks and if I fail. I learn from it and know how to push myself to be better at it the next time. I’ve been catering/private chef for four years now, and I love it. The people, the outcome of my work, my flavors that people brag about. The standing ovation, the smile, the wanting to come back for more. That’s what you call cooking and being a chef, I love taking pride & joy in my food and being able to show that off. Is the best!!!
Highlights
Specialties
Dietary restrictions
Meal preparation location
Meal preparation frequency
Budget per person
Cuisine types
Which meal
Extras
Level of service
Event type
Number of guests
Photos and videos
Reviews
Kristy A.
Mauricia B.
Wendy T.
Lesly M.
Jamie F.
Samantha P.
Frequently asked questions
What is your typical process for working with a new customer?
I like to speak to my new customer and get a feel on what they like and don't like, what they look for and don't look for. What they're allergic too. Building a relationship (professional) with your customers make things goes alit smoother.
What education and/or training do you have that relates to your work?
I have my food handlers, retail, tabc, and also catering license, with liability insurance.