FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We customize all events, menu's and classes and price them accordingly. We can provide everything from full service catering to a drop off.
- What is your typical process for working with a new customer?
We offer a variety of approaches to ensure your event is beyond expectations. You have the option to meet with us, and through conversation we create a menu inspired by your vision. Also, you have the option to allow the Alma chef's imagination to design a menu that will highlight your event. Another option, you call us and we provide our seasonal menu collection for you to chose from. Essentially, our mission is to provide you with exceptional food, quality ingredients and stunning presentation. Whatever your approach, we are able to work together to guarantee that your event will be a success
- What education and/or training do you have that relates to your work?
Pursuing his talents and passion, Ruben began working in kitchens during high school and later attended the Culinary Institute of America in Hyde Park, New York in 2001..Following graduation, Ruben jumped right in to the bustling culinary scene in New York City. Valentin embraced all New York had to offer and gained experience in a variety of cuisines, including French at Café des Artistes, Japanese-Brazilian fusion at Sushi Samba, Italian at Fresco, and Greek at Barbounia. Ruben’s talent was recognized and awarded him Sous Chef and Executive Chef positions, including working as Sous Chef for Steven Santoro when he won the James Beard award and hosted a James Beard dinner for the “New York’s Greatest Chefs” series. In New York Ruben also found his interest in catering, working for one of the largest catering companies in New York City, RCano.