Specialty Cakes & Catering

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

A. That is one thing that I love about the catering and food industry is that there is no common type of job. Every delivery, every location, every request is different. I guess I would say weddings at this point, but again, no two weddings are the same.

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

A. Call and talk to the Chef or Planner directly and tell them exactly what you are looking for, so you know if they are the right vendor for you.

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

A. The amount of labor that goes into making a wedding or special occasion is immense and labor intensive, so being easy to work with will go a long way and get you much better service and quality with most companies

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

A. Are there any hidden fees or costs that I should know about?

Do you book more than one event on the same day?

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

A. I put top priority on quality and customer satisfaction. I go to great lengths to make sure I understand what the client is looking for and to provide them with it. We create top quality, hand-crafted products at very reasonable prices and are always more than happy to accomodate any special request that any customer might have.

Q. What do you like most about your job?

A. I love the fact that when I am working I am doing what I love. There is always something new to learn and to teach myself, so that passion and love for what I do will never fade. When I'm not cooking for clients, I am cooking for fun, which to me says that I am in the right industry.

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

A. After going to college to be an Art and History teacher, I decided that it was not what I was passionate about and that I should do something that I loved. I took an entry level position in a busy restaurant and worked my way up from there, learning as I went along.

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 latest development would have to actually be a reversal of progress. We now see a switch to local and community-based shopping in the industry, which has led to more people producing more unique and hand-crafted products. Which in turn helps the local movement grow, and so on. This not only makes for the availability of a larger variety of products, but products that are fresher and of a higher quality, with less manufacturing and preservation processes involved.

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

A. Study everything about the industry you can and make sure you have worked in the industry. If you have never stepped foot into the back of a kitchen or waited tables, then don't buy a restaurant.