Hob Nob Catering
About this pro
Chef Alice and Mike catered our wedding reception 4/21/18- a small event in our home. They worked with our budget and helped us create an amazing menu. The food was absolutely delicious- our guests were raving about it. Alice and Mike were professional, efficient, helpful and friendly. We were delighted. 10/10 would recommend to anyone looking for great food from great people! -Rishi and Jamie SyedApr 23, 2018Verified
Chef Alice was truly a professional creating a perfect balance of personal touch and an amazing experience for our group. She was social yet let us have our space during our dinner. Not to mention the food she prepared was amazing and perfect. He menu came together beautifully! I couldn't think of a thing that could be improved upon! To end our meal Chef Alice complimented dinner with the most incredible Margarita Ice Cream. It was a wonderful food experience!Feb 11, 2018Verified
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- What should the customer know about your pricing (e.g., discounts, fees)?HOB NOB Catering likes to know fully the needs and wants before offering pricing and suggestions. We will work with an established budget and offer the most value for your dollars spent.
- What is your typical process for working with a new customer?HOB NOB Catering likes to gather as much information as possible and review the requests and budget carefully to fully understand the client's needs for the event. We then make recommendations that fit that criteria and make the proposed options creative and detailed to assure all areas are covered from food and beverage, staff and supplies. Once a proposal is accepted a final agreement is sent and finalized covering all details for the event. We provide follow up calls and confirmation before the event date and insure all the necessary items are in place to make our clients confident they will have no surprises. We are happy to offer in person consultations as well and like working with clients face to face when needed.
- What education and/or training do you have that relates to your work?I attended the Culinary Institute of America in Hyde Park, New York, studied wine at their Grey stone Campus in Napa Valley and successfully owned and operated my own restaurant for 5 years in Erie, PA. There, I offered catering, and have provided food and services for hundreds of outstanding events.