Happy Heart Plant-Based Catering

Serves Desert Hot Springs, CA

35244

Hired 1 time

6 employees

4 years in business

Not yet available

5.0

This pro accepts payments via Apple Pay, Cash, Check, Credit card, PayPal, Square cash app, Venmo, and Zelle.

Next Service

Hours

Sun 12:00 am - 11:59 pm

Mon 12:00 am - 11:59 pm

Tues 12:00 am - 11:59 pm

Wed 12:00 am - 11:59 pm

Thurs 12:00 am - 11:59 pm

Fri 12:00 am - 11:59 pm

Sat 12:00 am - 11:59 pm

Credentials

Background Check

Jessica Levasseur
Completed on 6/14/2021

Introduction

WE ARE A 100% PLANT-BASED/VEGAN BUSINESS We offer customized menus for all types of events. We have a slow-foods, farm to table approach and have a mission to be as sustainable as possible. We work with the highest quality organic, natural and local ingredients and cook food that comes straight from the heart. We are Chef driven and customer service motivated. We want to offer you an “experience” that your guests will talk about for a long time. My name is Jessie LeVasseur. I am a chef, an artist and a storyteller. I am so happy to welcome you into my heart and fill your belly with food that will warm your soul and inspire togetherness, community and conversation. Welcome to Happy Heart.

Q&A

What should the customer know about your pricing (e.g., discounts, fees)?

All of our menus are customized to match your event and theme. We will give you an estimated Quote and once we have all the details we can send you a final estimate.

What is your typical process for working with a new customer?

I like to get an idea of the “experience” the client is looking for, from type of cuisine to theme to color scheme. Once I have an idea of what they are looking for, I make a customized menu that I think will make them and their guests happy and fit within their budget.

What education and/or training do you have that relates to your work?

Always learning! A.S. and B.S. from The International Culinary Schools @ The Art Institutes of California-Los Angeles and Tennessee-Nashville, respectively.

How did you get started doing this type of work?

I had the opportunity to work with my Senior Practicum class at The Art Institute to cater the Bonarroo Music and Arts Festival V.I.P. in 2011. My class elected me as the Sous Chef for the event and we planned the whole menu, tasting etc. It was received really well, and the day of the event, although chaotic and painfully hot, was so rewarding and amazing to be a part of. That's when I knew I had it in me to do this kind of work as a chef.

What types of customers have you worked with?

Office Lunches, Brunch, baby showers, bachelor/bachelorette parties, cocktail parties, birthdays, anniversaries, Mitzvahs, Weddings, Intimate Dinner Parties...

Describe a recent project you are fond of. How long did it take?

I have been so fortunate to have so many amazing clients and I have enjoyed each and every unique event. There is one event that stands out recently. We just did an amazing renaissance themed wedding for a beautiful couple. It was an elaborate Mediterranean style menu with Grazing Station, Passed Apps, Dinner Buffet, Dessert and beverages. It was definitely a labor of love. My crew and I had such a great time and the client was so happy which is obviously the best part!

What advice would you give a customer looking to hire a provider in your area of work?

Check their website, make sure they have one and that its current. Also be sure there are pictures to look at so you have an idea of what you will get. It's good to know what kind of events they have done int he past. Don't expect catering to come cheap. Have a budget in mind.

What questions should customers think through before talking to professionals about their project?

My staff and I work really really hard for several days leading up to the event to ensure that the client gets the best overall experience we can offer.