Chef Chris & The Flavor Bomb

I like to give a detailed assessment to make sure both parties are on the same page.  I want to deliver what is expected and what is promised.

I graduated from The Art Institution of Houston.  I have also been running 2 food services for over 6 years.

For big or small events plates can range anywhere from $25-50 a head depending on the menu selected.

I have been cooking since I was a little kid with Grandma, Mom and Dad.  It runs in my family and my Uncle runs his own catering service in Detroit.

I have worked with celebrity's, common working class people and even corporations.

I did a nice brunch for 25 people in a high rise looking over the beautiful city of Houston.  We had mimosas, fruit, lemon glazed chicken and waffles, eggs and even fried shrimp and grits!  I also did a super bowl party of 200 people.  That was fun!

Have an open mind and allow the chef to be creative.

They need to at least have an idea of the type of food they want to serve, typically I can guide them and take it from there.