Q. Why does your work stand out from others who do what you do?
A. We make every effort to provide the highest quality foods for your special event. We prepare the entire meal fresh and on site. No shortcuts. Only the best for my customers!
Q. What do you like most about your job?
A. Personally I like working with people and being able to provide quality and see the smiles during tasting times. I have been a chef for 25 years and I really love my line of work.
Q. What questions do customers most commonly ask you? What's your answer?
A. I get so many questions about my menu selections, working with budgets, portion size and obviously my pricing.
My answers are: I can prepare any food even if it is not on my menu selections page. Do you have an old family recipe you want to serve. I can do it!
I sure do work with peoples budgets and they usually get more for thier money.
Portion size is BIG.
Pricing is set per person with an accepted menu.
Q. Do you have a favorite story from your work?
A. For 10 years I was hired by the US Navy NCIS to do thier liazon party. I served detectives, special agents, state and local police, FBI,CIA, judges and lawyers. One year a hurricane came through the day before and we had to rough it. On the way to the event, that day, the truck that was hauling my cooker decided to catch on fire after the axel broke and shot the entire wheel assembly into traffic on I95. A gentleman stopped and he towed me, the food and my supplies to the site free of charge. Never did get his name...
Q. How did you decide to get in your line of work?
A. I started cooking at the ripe old age of 5. I would help my grandfather flip pancakes and hamburgers at the French Club in Hartford CT. Its been a really fun trip ever since!!