Events by M Ryan Sneed

Serves Kansas City, KS

35244

Hired 91 times

5 employees

6 years in business

Not yet available

5.0

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

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

Michael Sneed
Completed on 1/24/2022

Introduction

I am a classically trained chef and have been in the industry for over 30 years. I specialize in private or corporate events of all sizes, private cooking classes or craft cocktails courtesy of KC Cocktail Co. I am also a ServSafe certified instructor so safety is always top-priority . If you want to be a guest at your next event, want a private cooking lesson, need a specific weekly meal plan for yourself or a loved-one or your restaurant needs consultation- I can help. I also have much experience with special nutritional needs, allergens and custom dietary requests. I’ve been doing this my entire life - I’m your guy

Q&A

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

As a default - I’m probably not the cheapest and prefer working with high-end ingredients. . . But I am also very proficient in budget planning and have had tons of experience creatively bridging the gaps between what my clients would like and what their budgets will allow. I will always give you a straight and honest answer. Just ask!

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

I like to get to know as much as possible about my clients. What they prefer, but more importantly what they do not care for. I really like repeat clients with whom I know preferences well. I always want to create an experience that will not be forgotten

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

I have been in this industry for 31 years

How did you get started doing this type of work?

My family owned a bar when I was young. I started bar-backing when I was 13 and never looked back

What types of customers have you worked with?

I have prepared meals for as few as 1 and as many as 3,000.

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

I am the Chef for the former Archbishop of the Kansas City Archdiocese. It’s been a fun challenge meeting the diverse demands of his social calendar! I also made tacos for Ludacris a couple years ago, so there’s that 😉

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

Don’t be reserved when asking for what you want. The right person for the job will help you find a solution

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

Be honest, direct and forward with how you want your event to look. Don’t be concerned that your professional wont be able to execute your needs. If they are the right person for the job, they will find a way to bridge any gaps