Full Plate Culinary

Serves Vineland, NJ

35244

Hired 1 time

4 employees

5 years in business

$30/person

5.0

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

Next Service

Hours

Sun Closed

Mon Closed

Tues Closed

Wed Closed

Thurs 6:00 am - 6:00 pm

Fri 6:00 am - 11:59 pm

Sat 6:00 am - 11:59 pm

Credentials

Background Check

Martel Pack
Completed on 3/26/2023

Introduction

At Full Plate Culinary, we believe that every event deserves an unforgettable culinary experience. Whether you’re hosting an intimate gathering or a large celebration, our team of expert chefs is dedicated to crafting personalized menus that reflect your unique tastes and vision. With years of experience in private dining and with our new event catering services , we pride ourselves on using the finest ingredients, innovative techniques, and impeccable presentation to elevate every occasion. From elegant weddings and corporate events to cozy dinner parties and casual get-togethers, Full Plate Culinary offers a wide range of catering services to suit any event. We take care of every detail, ensuring that your guests are treated to a meal that delights all the senses. When you choose Full Plate Culinary, you’re not just hiring a caterer—you’re partnering with a team that is passionate about making your event memorable and stress-free. Let us bring the full experience to your plate, with extraordinary food and flawless service that will leave a lasting impression on your guests. Trust Full Plate Culinary to deliver a culinary experience that will exceed your expectations.

Q&A

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

Our pricing is transparent and tailored to meet the needs of our clients. For private events, our all-inclusive services start at $450 per person for a minimum of 10 guests. Catering events require a minimum of 20 guests, with per-person rates ranging from $90 to $150. A "Dinner for Two" experience starts at $150 per person when hosted on-site. A 4% processing fee applies for credit card and Apple Pay transactions, and mileage is charged at $0.62 per mile for off-site services. Discounts are available for large-scale events or repeat clients, depending on the scope of the project.

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

Initial Consultation: We begin with a detailed conversation to understand the client’s vision, preferences, dietary needs, and event details. Customized Proposal: We provide a tailored menu and service proposal, including pricing and additional services if needed. Agreement and Booking: Once the proposal is approved, we formalize the agreement and confirm the booking with a deposit. Preparation and Coordination: We handle all logistics, including ingredient sourcing, scheduling, and staffing to ensure a seamless experience. Event Execution: Our team delivers exceptional service, ensuring the event is memorable and stress-free for the client.

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

I graduated from JNA Culinary School in South Philadelphia in 2020 with a bachelor's degree in hotel management and culinary arts. Additionally, I have over four years of experience running my own culinary business, Full Plate Culinary, and 15 years as a certified nursing assistant, which taught me attention to detail and client care.

How did you get started doing this type of work?

I transitioned into the culinary world during the pandemic in 2020. My prior experience in healthcare gave me a deep appreciation for care and service, which seamlessly translated into creating meaningful dining experiences. My passion for cooking and family-inspired recipes motivated me to start Full Plate Culinary.

What types of customers have you worked with?

I’ve worked with diverse clients, including families, couples, corporate teams, and individuals hosting private events. My client base includes long-term contracts, such as private chef services for investors, large-scale catering for weddings, and intimate dinner parties like the Private Garden Series.

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

One of my favorite projects was the Private Garden Series 2, a six-course plated dinner for 60 guests with a harvest theme. It took three months of planning, from menu development and sourcing seasonal ingredients to coordinating live music and décor. The event was a success, showcasing both culinary creativity and attention to detail.

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

Look for a provider with a clear passion for their craft, attention to detail, and flexibility to cater to your needs. Always check their portfolio, testimonials, and willingness to accommodate dietary preferences. Communication is key—choose someone who listens to your vision and provides a tailored plan.

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

What is your budget for the event or service? How many guests will be attending? Are there any dietary restrictions or preferences? What type of atmosphere or theme do you want to create? What level of service do you need (e.g., plated, buffet, drop-off)? What is your preferred timeline for planning and execution? Are there any specific dishes or cuisines you want included?