Lykke2Eat Catering

Serves Mentor, OH

35244

Hired 44 times

Not yet available

6 years in business

$30/person

4.9

This pro accepts payments via Apple Pay, Cash, Credit card, Venmo, and Zelle.

Next Service

Hours

Sun 8:00 am - 6:00 pm

Mon Closed

Tues Closed

Wed Closed

Thurs Closed

Fri Closed

Sat 8:00 am - 10:00 pm

Credentials

Background Check

Mylyn Isidoro
Completed on 2/27/2021

Introduction

I’m a culinary graduate from the California Culinary Academy, with an Associates in Occupational Studies in Le Cordon Bleu-Culinary Arts. I have been cooking for over 30 years in every aspect of this profession and have loved every moment that I’ve spent in the kitchen. I’m very passionate about what I do. I love nurturing people through my food. I listen to my client's needs and willing to work with them to make their events a success. Food is Lykke(happiness). I cater throughout the Bay Area.

Q&A

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

My pricing is based on my clients needs and budget. I price to what the menu and service will be for every event.

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

My process is first get to know my clients. I like to hear their ideas or vision of how they want their events to turn out. From there, I start suggesting my own ideas, menu and services. Customers need to be heard and overall given their money's worth.

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

I've been in the culinary profession for over 30yrs. I attended The California Culinary Academy. Le Cordon Bleu in San Francisco. I spent 13yrs as a corporate chef for a company that provided in house dining for major corporations around the bay area.

How did you get started doing this type of work?

I've been passionate about cooking from a young age. I learned how to cook for myself; because I loved eating. I wasn't really aware of a Culinary profession growing up. I studied Liberal arts and Fine arts, but seemed to always land a job in the food business while studying and just loved it. One day, with some encouragement; I applied for Culinary school and here I am.

What types of customers have you worked with?

I've worked with every type of customers; both in the corporate world and private sector.

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

I am very fond of every project I do. Seeing clients happy with their food and service brings a smile to my face. My passion for food and cooking, surpasses the long hours i spend in the kitchen.

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

My advice would be, be prepared with a budget; but also be flexible. Make sure you let your caterer know what you need and expect ahead of time. Also, you have to feel good about working with your Caterer. When you hire a professional, it isn't only the food you are paying for. There are a lot of factors that we as caterers have to account for, to make an event happen. Hiring someone in any field, is a luxury and convenience. Is that saying, " You get what you pay for".

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

Questions like: Are they properly licensed for events, especially when it has a venue. Proper Liquor licensing is important for liability purposes. Make sure to ask about their pricing, if there's an additional service or delivery charge that will be added on.