Kendra Fire Kitchen

Serves Livonia, MI

35244

Hired 6 times

2 employees

3 years in business

$20/person

5.0

This pro accepts payments via Cash.

Next Service

Credentials

Background Check

Paris Edwards
Completed on 4/5/2024

Introduction

Hello! I'm Chef Kendra Fire, a certified travel chef dedicated to crafting unforgettable culinary experiences. I specialize in savory dishes and artisanal baked goods, using only premium ingredients to create menus that delight and impress. As a professional with high standards, I value my time and yours. I'm excited to collaborate with clients who are serious about moving forward with their event plans. Please only reach out if you're ready to discuss details and confirm your booking. Let's create a memorable experience together!

Q&A

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

I require a 50% deposit upfront to secure slot, remainder is due two weeks before event to insure timely preparation and commitment from both parties.and insure timely preparation and commitment from both parties.

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

Phone consultation to menu plan.

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

I am an Alumni graduate of Schoolcraft College of Livonia. I’ve been slaying in the kitchen side by my southern grandmother since the 90’s ;-) and I cook with love. My work speaks for itself.

How did you get started doing this type of work?

I’ve always loved cooking since I was 5 or 6 years old. I stayed in the kitchen with my grandmother and when I grew to be an adult I decided to take my passion even further and get the professional experience I was missing at one of the best Culinary school in Michigan, Schoolcraft college of Livonia.

What types of customers have you worked with?

I service any and all events providing catering ,private chef ,and meal prep services drop-off or full-service

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

I was fond of my latest full service event where I serviced 16 guests with no staff.Everything was perfect and the guests were pleased!

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

My biggest and most valuable piece of advice is to never cut corners when it comes to leaving your guests with a moment to remember . In other words, choose a chef that is professional, reliable, uses high end ingredients, one that is certified that you can count on knowing you will be consuming quality, delicious, safe food. A chef such as myself, who’s servsafe certified , professional, and caters to high end events , only serving quality and fresh ingredients.

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

What type of event is it? How many guests are you expecting ? What's your ideal budget per person or overall? Do you want full-service catering or just drop-off? What kind of food or theme are you envisioning ? Do you need desserts, drinks, or bartending included ?Where is the event located and what time does it start ? Do you have access to a kitchen or prep area at venue ?Will there be kids or guests with food allergies ? Any rentals needed? (tables, linens,glassware,plates,etc.) I can help coordinate if needed. (Wedding, birthday, baby shower, corporate, etc.) 2. How many guests are you expecting? This helps determine portions, pricing, and staffing needs. 3. What’s your ideal budget per person or overall? Knowing your budget helps me create a custom menu that delivers the most value. 4. Do you want full-service catering or just drop-off? Full-service includes cooking on-site, setup, serving, cleanup, and more. 5. What kind of food or theme are you envisioning? Any must-haves, dietary needs, or styles (e.g., soul food, upscale, brunch, seafood)? 6. Do you need desserts, drinks, or bartending included? I offer options for custom cakes, mocktails, and more. 7. Where is the event located and what time does it start? This helps with planning arrival/setup time and travel logistics. 8. Do you have access to a kitchen or prep area at the venue? Not required, but helpful to know in advance. 9. Will there be kids or guests with food allergies? I can provide kid-friendly meals and allergy-safe options. 10. Any rentals needed? (Tables, linens, plates, glassware, etc. — I can help coordinate if needed.)