Carolina Kitchen and Pantry

Serves Concord, NC

35244

Hired 69 times

5 employees

9 years in business

$15/person

5.0

This pro accepts payments via Cash and Credit card.

Next Service

Credentials

Background Check

Phyllis Franks
Completed on 1/28/2021

Introduction

I love doing special occasion dinners like for anniversaries, birthdays or dinner parties. Our dinners for two can be done in a park or interesting setting and cooked table side. Our dinner parties are tailored to your event. The aaahhs and empty plates. Everyone is usually very loud when the plates come out, but it doesn't take long for it to get quite and all I hear is the tinkling of forks. Then the empty plates. This is great for everyone. It tells me that everyone enjoyed the food. The price for dinner includes appetizer, entree, two sides and dessert. This is the same meal for everyone. Different meals can cause cost difference.

Q&A

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

Typically after discussing menu ideas with the host I will send a couple of ideas along with what it will cost for the minimum per person rate. Example: 6 guest minimum $22.50 per person.

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

I like to talk with potential clients about what their food needs are and what style of dishes they like. I will send a couple of menu ideas and allow the host to pick which will work best with the guest. Dinner parties are really about the wow experience for the guest and making the host look good. Too fussy and overly plated food doesn't allow anyone to have a good time. While something thrown on plate doesn't offer a wow experience at all. I like to think I fall in the middle. I like clean well platted meals. Simple and mouth wateringly elegant.

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

I have been cooking for what seems like forever, but I was fortunate to attend a cooking program that allowed me to train under the Vice President of the Southeastern American Culinary Federation. The program was an intense 4 months packing in what most would find in a typical 9 months of culinary school. I am also Serve Safe Certified.

How did you get started doing this type of work?

It really started with friends and family asking me to cook a dish for them. Then it became I'm having guest in from out of town and I just don't have time to cook. Could you make a few things for me? Well, a few thing turned into the entire meal. It was great!

What types of customers have you worked with?

I have been really blessed with the people that have invited me into their homes. One of the things I like to say is "I don't like to name drop, but I will if I have to, lol." I have prepared meals for Book Clubs, Senators/Politicians, Clergy, Doctors, Lawyers, Professors and more.

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

One of my most recent dinners involved a ladies group. The host invited the girls over for dinner, but did not tell them until they got there that she had hired a private chef. This was great for the ladies and they laughed and talked over drinks I served one course after the other. I started prep, cooked, served and cleaned up all in about 3 hours.

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

Feel comfortable with the person you are hiring. This person will be in your home and around your family and friends.

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

Is there a particular type of cuisine your specialize in? Are you comfortable cooking with any dietary issues? For example I can cook a couple of dishes tailored toward a certain cuisine, but I don't claim to specialize in Indian food. Know your cook and their limitations.