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- What education and/or training do you have that relates to your work?
I am a graduate from Le Cordon Bleu culinary college.
Responds within a day
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If you hire this pro, you’re covered by a money-back guarantee. Learn more
Hired 21 times
Serves Fort Lauderdale, FL
Background checked
5 employees
10 years in business
This pro hasn't listed their business hours.
This pro accepts payments via Cash, Credit card, Venmo, and Zelle.
Top Pros are among the highest-rated, most popular professionals on Thumbtack.
2024
2023
108 photos
108 photos
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Customers rated this pro highly for professionalism, responsiveness, and work quality.
16 reviews
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Hired on Thumbtack
Hired on Thumbtack
Details: Birthday or anniversary party • Cocktail hour or hors d'oeuvres • Alcoholic drinks • Asian • I'm flexible • I'm flexible • Banquet hall or ballroom • No kitchen • 100 - 124 guests • I'm flexible
Hired on Thumbtack
Hired on Thumbtack
Details: Wedding • Breakfast or brunch • American - casual • French • Buffet • No, drop off only • Banquet hall or ballroom • Yes, full kitchen • 40 - 49 guests • Standard (basic ingredients)
Hired on Thumbtack
Hired on Thumbtack
Details: Birthday or anniversary party • Lunch • Dessert • American - casual • Barbecue • Buffet • Yes, full service • Community center • Yes, partial kitchen (fridge and sink only) • 40 - 49 guests • Serving and warming equipment • I'm flexible
Hired on Thumbtack
Hired on Thumbtack
Details: Corporate event • Cocktail hour or hors d'oeuvres • Alcoholic drinks • Non-alcoholic drinks • Dessert • Mediterranean or Middle Eastern • Asian • American - casual • Vegan • Small bites • Yes, full service • Office • No kitchen • 40 - 49 guests • Table décor • Serving and warming equipment • Paper napkins • Disposable plates, utensils, and cups • Premium (high end ingredients)
Hired on Thumbtack
Hired on Thumbtack
Details: Bridal or baby shower • Lunch • Cocktail hour or hors d'oeuvres • Dessert • Italian • American - formal • American - casual • French • I'm flexible • I'm flexible • Community center • No kitchen • 50 - 59 guests • Serving and warming equipment • I'm flexible
Rebekah Aparicio
I am a graduate from Le Cordon Bleu culinary college.