Cooking With Drea

Serves Coachella, CA

35244

Hired 20 times

1 employee

15 years in business

Not yet available

5.0

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

Next Service

Hours

Sun 12:00 am - 11:59 pm

Mon 12:00 am - 11:59 pm

Tues Closed

Wed Closed

Thurs 12:00 am - 11:59 pm

Fri 12:00 am - 11:59 pm

Sat 12:00 am - 11:59 pm

Credentials

Background Check

Andrea Haggar
Completed on 2/26/2022

Introduction

I've been cooking for almost 15 years and catering for nearly 10 of them. My focus is quality. I never cut corners when it comes to quality product! Some of my competitors may be cheaper, but I will take every step to ensure your upmost satisfaction.

Q&A

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

My pricing varies by the size of the event, menu choices, and location. A private dinner for 2 will start at $250+ per guest. An event from 3-5 guests will start at $200+ per guest. Parties with 6-10 guests will start at $150+ per guest. Meal prep starts at $350 + groceries for 3 unique meals with 3-6 portions of each. With one week of meal prepping, you'll receive 6-24 portions depending on your package. Private cooking classes start at $100 per student. They will be held in your home or vacation rental.

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

We will schedule a call to chat about what you're looking for with your event, I'll write a menu proposal with options for you to choose from and you'll make a deposit to secure your date.

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

I have worked in restaurants since I was a child. I've learned a lot and now I pass that knowledge on to my students. I did go to culinary school and I've worked in 4 diamond hotels and fine dining restaurants.

How did you get started doing this type of work?

My grandmother had a market in West LA and she served Mediterranean food. I learned a lot of in from her.

What types of customers have you worked with?

I've worked with all kinds of customers. Groups on vacation for a nice dinner. Cooking for an entire week with clients who just want to relax on vacation. We have done several micro weddings in the area as well.

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

What are you envisioning for your event? How would you like it plated or would you like a self service or family style service? Are there any dietary restrictions or allergies? Do you have enough plates for a plated 4 course dinner or should you rent them?