Gourmet foods specializing in quality.
I am passionate about my craft & enjoy providing a taste satisfying to my clients.
I have my Associate's Degree in the Culinary Arts & Bachelor's Degree in Business.
I am very passionate & dedicated to my craft, and it's therapeutic to cook and bake for me, this allows me to get in my zone on a blank canvas to create a masterpiece. Thoroughout this journey I have catered events for local Universities Alumni, Healh care lunches/ meetings, Church events, Private & personal events (Maximum capacity of 125 in attendance) Meal Preparation for dietary need as well as Gluten free, Vegetarian/ Vegan meal plans
Level of service
Full service or drop-off
Budget per person
Additional supplies needed
Photos and videos
Frequently asked questions
What is your typical process for working with a new customer?
By meeting with potential clients & going above & beyond over detailed information concerning they're interests, do's/ don'ts, budgets, allergens, as well as any other intricate detail that would be of importance to the client's need.
What education and/or training do you have that relates to your work?
Associate's Degree in Culinary Arts & minor in Applied Science
Bachelor's Degree in Business Mangement
Do you have a standard pricing system for your services? If so, please share the details here.
My standard pricing system is to obtain a client's budget & then assist with producing their item list
How did you get started in this business?
I initially started my culinary journey in 2013 when I decided to further my education in Culinary Art. I graduated Magna Cum Laude in 2016 fulfilling my studies & achieved my Associate's Degree in Culinary Art with a minor in Applied Science. In 2017, I started my entrepreneurship in catering meanwhile completing my education with a Bachelor's Degree in Business Management, Sapphire'z LLC was birthed/ created.
What types of customers have you worked with?
I have been blessed to cater local University events which allowed me to serve the Provost Chairman & staff, fraternities, Healthcare meetings & luncheons, Meal preparation for Dietary need..ie Gluten Free, Vegetarian, Vegan, Diabetic, Hypertension, while also being creative with birthday parties, weddings, anniversaries, and funerals etc...
Describe a recent event you are fond of.
An recent event that I am very fond of was Thanksgiving holiday feast which based on the menu of the client's choice to feed 40 participants & consisted of savory as well as sweet.
What advice would you give a customer looking to hire a pro in your area of expertise?
To be open to tastings of all foods, and to be clear & concise with needs/expectations.
What questions should customers think through before talking to pros about their needs?
Labor cost & budget