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About
With over two decades in the food industry, I have not only the passion for but the necessary skills to meet almost all needs and wants of my clients.
Specializing in a wide variety of cuisines and dietary needs, we can work together to create the perfect menu for your special event.
As a small family owned business, we appreciate your trust in allowing us to be part of your day!
Specialties
Delivery
Cake stand rental
Number of cake tiers
Icing type
Number of servings
Cake flavor(s)
Level of service
Cake styles
Cake type
Photos and videos
Reviews
Dave R.
Stacy w.
Amanda
HollyCrazy F.
Frequently asked questions
What is your typical process for working with a new customer?
I first need to find the clients likes and dislikes, wants and needs. Then a menu is developed to best fit considering practicality and budget.
What education and/or training do you have that relates to your work?
I have an AAS from Le Cordon Bleu. In addition I am a certified Food Service Manager and former adjunct culinary professor at St. Phillips.
Do you have a standard pricing system for your services? If so, please share the details here.
I have a starting rate, however I feel pricing should be based on food items chosen, length and timing of event, venue accomodations and other variables.
How did you get started in this business?
I really enjoyed cooking and was told by many that I had a talent for it, so I started off in a hotel as a steward worked my way through the ranks to now owning my own catering company.
What types of customers have you worked with?
I have worked with bridezillas to the super chill couples and all between. Clients who want the world to those who were happy with a burger or taco bar. And they were all happy!
Describe a recent event you are fond of.
A few months ago, I catered a judicial fundraiser. All the hor d'oeuvres were innovative and made to order. All items including drinks and desserts, were butler passed. Great event!
What advice would you give a customer looking to hire a pro in your area of expertise?
My advice would be to have a good idea of what you want, but be open to practical suggested alterations.
What questions should customers think through before talking to pros about their needs?
What do I want?
How I want it to happen?
What role do I want the chef to play?