Catering

Q. Describe the most common types of jobs you do for your clients.

A. My most common type of jobs are weddings. sometomes people just don't wanna cook at home so they will leave it up to a guy like me to do the cooking and cleanup.

Q. What advice do you have for a customer looking to hire a provider like you?

A. The more information you can give your caterer, the better he or she can customize a menu to fit your exact taste and character.

Q. If you were a customer, what do you wish you knew about your trade? Any inside secrets to share?

A. The person who caters for you and makes your food will always go down in price if they really want you as a customer...at least I will.

Q. What questions should a consumer ask to hire the right service professional?

A. "Do you have references". To see if they're the right canidate for your event. And "can I have a tasting".You always want to try the food before you buy it, becaus you don't want to be emberassed at your event.

Q. What important information should buyers have thought through before seeking you out?

A. Do you have the right amount budgeted or catering services?
Make sure you add 1/3 on to your budget because it always costs more than expected, BUT, caterng companies can always go down in price if the're nice.

Q. Why does your work stand out from others who do what you do?

A. Because I pride myself on beating the competition, and bring along with it better quality, service, and exceeded expctations 100% of the time.

Q. What do you like most about your job?

A. I have a passion for cooking food for people and bringing smiles to peoples lives. I also like being a part of the special days that are bringing people together on their special event.

Q. What questions do customers most commonly ask you? What's your answer?

A. what kind of deals do you have? I always have deals like a free D.J. for events of 150 people or more. Sometimes a dinner for 2 on your 1 year anniversary. 25% off next year bookings for the first 10 people. Things like that, but, Im always trying to come up with new deals all the time.

Q. What do you wish customers knew about you or your profession?

A. I'm not trying to get rich so that I am able to give the best prices out there. I do this to not only put food on the table, but to put smiles on peoples faces. And it's really fun to go to weddings!

Q. How did you decide to get in your line of work?

A. I helped alot of restaurants do their catering, and I said why don't I do this myself? So I started on my day off of my day job, and I'm glad I took the chance.

Q. Tell us about a recent job you did that you are particularly proud of.

A. A lady was getting married and wanted a tent set up. She also wanted tables, chairs, linens, sashes, all set up too. Well they ended up tellng their tent guy to set it up in the wrong field which ended up being on menards property. It takes 4 guys 3hrs. to tear the tent down, and 4hrs setting it back up so there was no way I could get this done. I told we can still have a nice reception outside, so I setup everything outside and she ended up liking it better than if it were inside a tent.

Q. Do you do any sort of continuing education to stay up on the latest developments in your field?

A. I'm always trying new things with sauces and presentations, it's hard NOT to educate yourself because you learn something new at every event.

Q. Describe your most recent project, what it involved, how much it cost, and how long it took.

A. My last project was a private dinner for 24 that were having a chicken cordon bleu w/ a white wine cream reduction sauce, also served with a wild rice pilaf, and a jamaican veggie blend. Basically in a nut shell it was just prepping the chicken, getting appetizers going, rice going, then desserts. I got to the house at 3pm to start prepping, dinner started at 6:30pm, and I left at 12am. It was definitely a long night, but I had a limo pick them up after dinner to go look a lights for 4hrs and the dessert wasn't til after the limo ride.

Q. If you have a complicated pricing system for your service, please give all the details here.

A. My pricing system is a very simple one. I only charge per plate unless you want extra things like tables, tents, chairs, limos, and DJ's, and stuff like that.

Q. If you were advising someone who wanted to get into your profession, what would you suggest?

A. Don't be scared to get into this line of work. Everyone is probably scared to start their own business. You just gotta go for it.

Q. What is your greatest strength?

A. My greatest strength is my passion, and always wanting to take the next event to the next level. I believe, you're only as good as your last service.

Q. What are you currently working on improving?

A. Getting a bigger portfolio of my own creations, and also learning how to bake more...ya, I don't bake, my wife takes all the credit. She's a genious.