Priscilla's Kitchen LLC

Serves East Point, GA

35244

Hired 87 times

3 employees

21 years in business

$50/person

4.9

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

Next Service

Credentials

Background Check

Priscilla Umeda
Completed on 8/2/2022

Introduction

Hi, welcome to my Profile Page! Please read below before contacting me!!! Things to note before contacting me- 1. I require $100 deposit to curate menu & estimates. It is counted towards invoice total if you hire me. If not, it is non refundable. 2. It cost me money just by you contacting me. Not responding to messages or calls doesn't help. If you won't respond, don't contact. 3. State your guests count. I am charged by your guests count. Choosing 11-20 and you tell me 4-6 negatively impact me financially. 4. My hourly rate is $70/hour. This is excluding your menu/meal cost. I am a professional trained Chef. I cook international foods, casual to fine dining. Quality ingredients, flavor are priorities and safety is my watch word. I offer regular, therapeutic, Gluten free, lifestyle change diet types and more. I also offer Meal Prep Services, Cold Pressed Juices with no additives, Private Dinners, Personal Chef services and corporate catering services. Let's discuss.

Q&A

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

I price to value. Am flexible, but not at the expense of quality and worth the work. My pricing depends on distance, style of service and how many people am cooking for. More the cheaper.

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

Contact me, I’ll follow up with call or so, to get specifics of your order. I quote, you pay and I execute. If you know what you want good. If not, I hear you, and I create menu to meet your need.

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

A degree in Culinary Arts, Masters in Business. Absolute passion to cook.

How did you get started doing this type of work?

From farming to watching my mom and grandma cook. And the fascinating effects of seeing seeds grow in to foods

What types of customers have you worked with?

Neighbors, everyday people. Pro athletes, Pro musicians, High-end clients and corporations.

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

All of it

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

Don’t fall for too cheap. Quality, safety and nutrition are vital.

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

Do you know what menu you want? If not, I’ll create one for you, after I gather few info from you.