Blaize Hospitality & Design

My pricing is contingent upon the difficulty level of the service that the client is wanting to have provided to them. The lesser the difficulty or the lesser the cost of food for catering/private chef services, the lesser the price. Of course, repeat clients or referrals are granted a discount.

I would like to get a feel for what type of vision the customer has for their event, if there is one. Then, we can collaborate on those ideas and come up with the best ideas and I will work to make those visions come to fruition. We can then draw u a contract, holding both parties accountable for services rendered.

Johnson and Wales University, Charlotte, Culinary Arts AS, Food Service Management BS, 2009. Texas Alcoholic Beverage Commission Certified. Federal Dining Room Professional Certified. Texas Food Handlers Certified. Bar Manager/Craft Cocktail Menu Bartender at a restaurant in Midtown Houston. Event Coordinator at a restaurant in Midtown Houston. Design student at HCC.

I have always had a love for the hospitality industry. I have been in the business since I was 16 years old, seeing as my high school job was at Starbucks. Their customer service model is excellent and that birth my love for making people happy through their taste buds or seeing their vision for an event come to life. I applied to one school, when it came time for college, culinary because I knew that one day, I would have a service of my own and wanted to learn the technicalities of it all. So, through school, paired with on the job experiences, I knew I had found the right niche for myself.

I have coordinated events for a child's one year old birthday party, created custom cocktails for sorority events, and even prepared a vegetarian buffet for a conference. This has taken me from the most hands on customers who would like updates everyday, to the must trusting who just want to know that the day of, everything will be in place. I have worked with city officials, celebrities, and even high school aged kids

Most recently, I had to coordinate a springtime Spanish Paella party at a law office. The office is built inside of a gorgeous house. The customer wanted a pig to be roasted and paella to be cooked in thee courtyard, custom made sangria and cocktails, an oyster bar, two alcohol and wine bars inside, and a dessert and coffee station. All whilst having fresh flower arrangements throughout the building. it turned out fabulous! The food was great, the drinks were amazing, and the setup flowed perfectly. I was very proud of pulling it all together in one week!

Come armed with most of the vital information for your project. It will be much easier to find someone to create your vision if you already have your needs set. Also, this lets potential hires know your expectations, there for we can know if we can fulfill them.

Budget, what style of service will be needed, and the vision they have for that service. Certain staples that are needed for the project, or any restrictions. Special needs for special quests.