Green Chow Down

Serves Homestead, FL

35244

Hired 39 times

3 employees

13 years in business

$35/person

4.9

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

Next Service

Credentials

Background Check

Angela Chou
Completed on 10/19/2021

Introduction

My lifelong love for the culinary arts and a career in film production culminated when I started pursuing my food service businesses starting in 2012. Over the years and after so many diverse events, I have specialized in several areas that set Green Chow Down apart in the catering industry. I treat every event as unique and special, and your menu will be a highlight of the occasion, which I customize according to your preferences, the theme, purpose, and any dietary requirement. I can prepare globally inspired cuisines that span the globe, including Pan-Asian, Pan-European, Pan-Latin American, Pan-Middle Eastern, and Pan-African fare. I can also prepare traditional American and California fresh, and am especially fond of creating fusion dishes. Because of my children's myriad food allergies and my personal journey with a plant-based diet, I have become an expert gluten free and vegan chef, accommodating any dietary request. Green Chow Down boasts the largest vegan, vegetarian, and gluten-free menus- my clients have noted my ability to "veganize" menus, or make them gluten-free friendly. Being a master of plant-centric and gluten-free cuisine results in these dishes shining alongside meat-based dishes, ensuring all of your guests are treated equally. Cooking is a creative endeavor for me, and my favorite part is when my diners have no idea what might be "missing"! The gourmet menus my amazing team and I create for our clients are made with the highest quality ingredients. Our farm-to-table and slow-food approach make the difference for our clients. We source only the best and freshest ingredients, and hand craft every dish we will serve at your event. Green Chow Down offers full service, including staffing, equipment rental, bartender partners, decoration, and event planning and coordination. I can help you realize the vision you already have for your event, or design a memorable and exclusive affair. A few noteworthy events we have had the privilege to serve at include cooking on an airplane hanger for 125 passengers on a mock flight, prepping behind the Black Eyed Peas on stage (which included gluten free lumpia on the menu), setting up Moroccan tents and serving a Middle Eastern extravaganza that was kosher for Passover, a completely Barbie-themed menu, and an all plant-based afternoon tea menu. Contact me to discuss your event, whether it is for corporate or private. We cater for corporate conferences, team building, and holiday parties, and can incorporate cooking classes. We cater any private event, including weddings, anniversaries, birthdays, retirements, showers, and memorials. We can serve an intimate gathering to large scale groups- our largest to date is 4,000 guests over multiple days. We can prepare a halal menu or a kosher menu in a kosher kitchen. We have an extensive dessert menu, including gluten-free, low glycemic sweetened, vegan, paleo, keto, and we can incorporate your logo on icings & frostings. We offer full service espresso bars and bring in our partner bartenders. I am certified as a food safety manager and my team members are certified as food handlers and Responsible Beverage Servers. When we work together, you will have high professionalism and skill, responsiveness, and an unparalleled attention to detail! Cooking classes are customized for participants. I am an expert plant based and gluten-free chef, and love sharing my knowledge!

Q&A

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

The cost of an event varies widely, and is dependent on the menu and additional services. It is helpful to consider specifically the menu budget per guest. From this, I can help you determine what can be offered at the event. We can plan and execute the entire event from start to finish, or simply provide the menu.

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

I always like to review the logistics for the event: Estimate for number of guests, venue, if there is an onsite kitchen, will it be a drop-off, set-up, or full service, and kind of event. The fun part is going over the menu. This is more a collaborative process, as I will take the client's preferences and dietary requirements. From this point, I would create a special menu with various options, and we go from there.

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

I worked in the restaurant industry for 7 years, and then in the hospitality industry for another 5, so I really understand how to serve diners, not just with great food, but with a great dining experience. The two go together. As for the cooking, I am completely self-taught. Initially, I wanted to master cooking for myself. When I had my kids and I discovered all their food allergies, my passion for cooking creatively went up a notch and it became imperative to me that I was an expert chef. I have run various iterations of food businesses over the years-all with the common theme of highest quality, farm-to-table, creative, and crafted.

How did you get started doing this type of work?

Several years ago, I wanted to start a gluten-free cupcake business. I went to a food incubator meeting and left that, convinced I needed to put off the venture until I found a partner. Shortly after I made that decision, I got a phone call from a prospective client, wanting to place an order for cupcakes. I had to call her back because I had no idea how much the cupcakes would cost! From that point, I got 5-6 orders every month despite denying I had actually started a cupcake business. After being a private chef for a family for nearly 2 years, I posted a simple notice online for a new client in my neighborhood. I received over 100 requests! Within 3 days, I launched a meal delivery company. Within 3 weeks, I was delivering 73 containers of food in my neighborhood. Several months later, one of my regular customers asked me to cater an event. Not only was she a fan of my cooking, she also wanted everything to be prepared gluten-free. What I've come to realize is while not everyone needs to eat gluten-free, those who do can eat risk-free, with no fear of cross contamination. It is a joy to provide that peace of mind and of course, be one of the primary reasons an event is a success.

What types of customers have you worked with?

Even though I specialize in vegetarian cuisine, most of my clients are omnivores. I had assumed all my clients would be vegetarians, until one of my clients explained to me that it takes a lot more effort and creativity to make plant-based dishes taste so good that no one misses the meat. I've also had many clients with dietary restrictions, from celiac to mushroom or nut allergies, diabetics, to those following a paleo diet. I'm fearless in the kitchen, so I'm very comfortable getting creative around the different dietary requirements people may have.

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

I have MANY favorite events- every event has been unique, which makes my work exciting. Some that come to mind include serving at a very sweet full vegan wedding, a fusion Indian and American wedding, staging servicing behind Black Eye Peas who were performing on stage, to food prepping on a hangar to serve 100 passengers on a mock flight.

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

Reviews are a great starting point in choosing a caterer for your event. Photographs of past events and their menu are also important. Finally, chatting with the prospective caterer will give you an idea if there is a good working chemistry.

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

Some basic information to get started include: 1. Type of event (wedding, holiday, birthday, corporate team building, etc) 2. Date, time, length. 3. Venue. 4. Menu budget per guest, then total budget. 5. Estimate of guest count. 6. Preferred cuisine(s). 7. Type of meal (appetizers, lunch, dinner, etc.) 8. Dietary needs and preferences.