Q. Describe the most common types of jobs you do for your clients.
A. Cocktail parties, Weddings, Bat, Bar mitzvahs, picnics, barbecues, graduations, open houses, corporate events of all kinds, block parties.
Q. What advice do you have for a customer looking to hire a provider like you?
A. References are very important and can guide you to a successful event. Use an excellent tool to find out the opinions of others to take into consideration when making your selection of a caterer.
Q. If you were a customer, what do you wish you knew about your trade? Any inside secrets to share?
A. That the business is duly licensed by the state and local agencies.
Q. Why does your work stand out from others who do what you do?
A. Quality food, excellent service, local and sustainable food sources. Our goal is to provide our clients with the best prepared and best tasting gourmet catered food. To do so is to guarantee repeat business.
Q. What do you like most about your job?
A. To be able to create new menus, entrees and sauces Also, to see the delight on the faces of our customers as they sample our food for the first time. Every catered event has a crisis period. To respond to the crisis and resolve the problem is so very gratifying.
Q. What questions do customers most commonly ask you? What's your answer?
A. What is your culinary back ground? I was born in Brooklyn N.Y.and raised by a Creole mother who taught me how to cook. I graduated from Le Cordon Bleu Cooking and Hospitality Institute of Chicago. Worked in some of the finest restaurants in Chicago and learned the catering business by working for various caterers in the Chicagoland area.
Q. Do you have a favorite story from your work?
A. During prep for an event the prep cook cut down the Romaine and threw away most of the salad greens. We would not have had enough to feed the 150 guests. Had to send out for more romaine lettuce which arrived just in time to do the plating. Disaster averted.
Q. What do you wish customers knew about you or your profession?
A. We use the freshest sustainable vegetables and products, to insure that what we present on the table is the freshest produce available. We also make all of our sauces from scratch, no commercial substitutes.
Q. How did you decide to get in your line of work?
A. The love of the kitchen and my Mom's cooking.
Q. Tell us about a recent job you did that you are particularly proud of.
A. We just did a 90th birthday party for a family. The menu was varied in order to suit all ages. We designed a menu that went over well for everyone in attendance.
Q. Do you do any sort of continuing education to stay up on the latest developments in your field?
A. Food seminars and conferences throughout the year
Q. What are the latest developments in your field? Are there any exciting things coming in the next few years or decade that will change your line of business?
A. The internet has changed the ability to access produce, goods and services from all over the world. The smart phone technology also allows one to readily converse with and demonstrate to prospective customers not only the menu but how the food is presented.