The client is in full control of their menu. I do not have any set menus. If the client needs inspiration I ask them to pick a protein in their budget and style of service: plated, buffet or family style and number of courses or sides. I then send suggestions based on their favorite foods, products they have, dietary needs or restrictions. I do not sell food, I only offer my culinary expertise and cooking skills at a hourly rate, my rate increases after every 15 people the client invites. I can shop for the ingredients the client needs, they pay receipt price. All food is prepared on site in their kitchen. I bring my own arsenal of cooking supplies. For a small fee I can accommodate plates, bowls, forks, butter & steak knives, water & wine glasses, chargers, and cloth napkins. I am fully insured with $1 million coverage.
