Manifold Cuisine

Frequently Asked Question

How do you accept payment? Do you want everything up front?

Manifold Cuisine accepts all debit and credit cards. Payments are accepted through PayPal.

We usually take it as a 50% down payment at no later than approximately one week prior to the event, in order to purchase ingredients and materials. We will email the first invoice three weeks prior to the event.

When is the last payment due?

The final payment must be made 48 hours before the event. We will email the second invoice a week before this time.

We also wanted to know when was the last day for us to change menu items out of respect for ya’lls time?

The menu must be finalized before the down payment is paid, to give us substantial time to purchase materials and ingredients.

If we see something that we want to add to the menu, can we buy and give it to you?

Yes, but you will also have to have provide full ingredients and a recipe. This must be done before the menu finalization, after that we will not make any changes or additions to the menu.

Can you visit our venue before the event?

We always visit the venue before the event. We will schedule a date and time to visit the venue.

Does Manifold Cuisine cook on site or drop off?

Manifold Cuisine can cook on site if there is a kitchen available in the venue. If there is no kitchen on the venue, then Manifold Cuisine can do food drop off.

Will you be providing extra helpers? If so, what will their tasks be and can we have them do other things?

If the food is to be cooked on site, Manifold Cuisine will employ two chefs from Cape Fear Community College, and at least two extra hands depending on the size of your event. They will only be responsible for catering related kitchen duties, such as -- setting up, breaking down, prepping, and any kitchen cleaning. This is specifically so that we can keep cost down, and pay them adequately for the work they do. Keep in mind, it is courteous for the hired staff to be paid gratuity if they are asked to do other things beyond what they are hired for. Gratuity is added into your final invoice.

Will you provide a contract/itemized list of services?

Once we have agreed upon the menu and the cost/price, then we will email an invoice which will include our cost, when first payment is due, the list of our responsibilities and responsibilities on your part. Once we've visited the venue, we can better assess specifically what items/cooking utensils we will need, which we will attach to the invoice.

What will happen to the leftovers?

All the food left over will be the responsibility of the wedding host.

How long do we have your services for?

For cooking on site only, we will arrive three hours before the arrival of guests. At which time, we will begin prepping and cooking. Once the food is presented, we will begin cleaning, breaking down, and packing up. Manifold Cuisine will not stay longer then necessary as this is a special event for you and your family.

Uniformity while at the wedding -- Everyone working on staff with Manifold Cuisine will be wearing either all black, black and gray, or black and white. We will be wearing headgear and using gloves at all times.

Plan for cooking when the night before, on site? Storage?

I tend to begin prepping several items a couple days in advance and storing them at a commercial kitchen.

The age of the palate begins here in the twenty first century where food is king - whether you have little food, some food, much food, or no food. Food is king in this day and age, and I consider myself one of many contributors of its reign.

I am a Wilmington based Professional chef -- I was born in Wilmington, North Carolina, and was raised by a wonderful mother who taught me the value of following my passion. As a child, I was always a bit different than other kids, a bit introverted and reserved, but I was still full of life and creativity. I believe that creativity followed me all the way up to this day.

I love cooking, although, I didn't know that it was something that I would love one day. I was always a great artist, and I enjoyed writing, but I was never really allowed in the kitchen cooking process. Until, one day I finally had the opportunity to dabble a bit. I remember the first thing I made was a spinach and sausage quiche. It was a recipe that I had found online, but at sixteen, I was so very proud of my work. It was delicious, and I was so amazed that I could make something so incredible and edible with my own hands.

After studying business administration at the community college level, I decided I didn't want to be in just any kind of business, unless it were the business of culinary art.

I studied culinary arts for two years at a school in Fort Lauderdale. I studied the classical techniques of culinary arts, Food and Beverage Operations Management, French Cuisine, and American Regional Cuisine. After leaving school, I began studying on my own, traveling the states, I even traveled to Central America to learn more in depth techniques and skills. In the past decade I have studied in depth, Latin American Cuisine, Garde Manger, and nutrition.