What is your typical process for working with a new customer?
After the initial contact we like to go through the flow of the event, the guest expectations and then design menus that suit both. We have a lot of experience doing events and therefore know to ask a lot of questions. No event is ever the same. We strive to create menus that represent our host and a flow of service that is seamless.
What education and/or training do you have that relates to your work?
4 year Culinary Nutrition Degree (Johnson & Wales, Providence RI)
1 yr Dietetic Internship (Massachusetts General Hospital, Boston MA)
15 years experience in the Food Industry
worked under 2 James Beard winning chefs
Do you have a standard pricing system for your service? If so, please share the details here.
We have standard menus that we work off of but generally use them as guidelines as we prefer to tailor our menus to each guest's specific needs and preferences.
How did you get started doing this type of work?
short order cook at Newport Creamery age 15
What types of customers have you worked with?
We have a wide range of experience doing everything from art gallery openings & fashion shows to biker rallies, weddings, quinceaneras, bachelor parties, corporate lunches & dinners, at home personal chef dinners & cooking classes, collations, holiday parties, on yacht events, etc. You name it we've done it.
Describe a recent project you are fond of. How long did it take?
Latin Infusion II fashion show 2016 in Providence, we served tostones, chimichurri steak sliders, patatas bravas, cubanos, manchego y jamon Bocadillos and a number of other latin influenced dishes. The event went over very well and was a lot of fun.