|Sunday||3:00 p.m. to 10:00 p.m.|
|Monday||3:00 p.m. to 10:00 p.m.|
|Tuesday||3:00 p.m. to 10:00 p.m.|
|Wednesday||3:00 p.m. to 10:00 p.m.|
|Thursday||3:00 p.m. to 10:00 p.m.|
|Friday||3:00 p.m. to 10:00 p.m.|
|Saturday||3:00 p.m. to 10:00 p.m.|
Chef Jim Pollet
About this pro
Always a treat to have Jim Cater an affair! You know the food is going to be fresh and good with a beautiful presentationMay 19, 2018
Jim is very professional. He ALWAYS listens, and meets the needs of his clients. His food is fresh, tastes amazing, is always prepared safely, and is displayed so beautifully before serving. Even this platter turned out amazing (see attached photo). It was almost hard to consume the vegetables that occupied this tray, because it was so beautiful!!! Jim TRULY enjoys what he does. He has turned all of what he does in to works of art. I will ALWAYS reccomend that potential clients ask for Jim, and his services. You will never be disappointed!May 19, 2018
Delicious food, great customer service, amazing presentation! You can really taste his love of his trade in every bite...Apr 30, 2016
Jim does an amazing job working with his team to put out BEAUTIFUL and DELICIOUS food. I have LOVED his work for years. Currently I also get to work alongside him to co-facilitate themed events. He is approachable, works well with others, stays within his budget, adjusts accordingly when things unforseen occur, contines to dream up new ideas, while encouraging others to shine as well. He is by far a YES man with a BIG SMILE & great laugh. Put on your sunglasses and be prepared to be dazzled by this gem of a man and his outrageous food!Apr 28, 2016
Photos and Videos
- What should the customer know about your pricing (e.g., discounts, fees)?I don't use a set menu like many Chefs do. Your menu is based on your wants and needs not mine. Once we establish that then we can come up with a total. My hourly compensation is $20/hr plus food. Additional staff like servers or bar tender and equipment rentals are additional expenses.
- What is your typical process for working with a new customer?Getting to know my clients needs and ensuring that I exceed their expectations.
- What education and/or training do you have that relates to your work?I have been cooking for twenty years professionally. I am a culinary graduate. Everything I do is connected to food in some way.