What should the customer know about your pricing (e.g., discounts, fees)?
No ma'am. we work in reverse of the standard catering model. no cookie cutter menus, minimums or weird hidden charges. you name the budget and we create YOUR menu your way!
What is your typical process for working with a new customer?
Q&A via phone or email... sample menus... tasting date if the client so wishes. and hugging... I'm a big fan of hug salutations 😄
What education and/or training do you have that relates to your work?
chef Colin Murray is an alumni of the Culinary Institute of America - NY
I (Jamie) was raised by a family that lived to entertain thus my title being: hostess with the mostess
How did you get started doing this type of work?
tired of working within the confines of a restaurant owners idea of catering... we broke free and have been granting culinary wishes since 2011!
What types of customers have you worked with?
You name it... brides, families, corporate groups, cooking class attendees and party animals
Describe a recent project you are fond of. How long did it take?
we set up a kitchen on a loading dock and cranked out shrimp scampi for 200 guests in the ☔!!! so... that happened. weather tested!
What advice would you give a customer looking to hire a provider in your area of work?
ask and ye shall receive! we are shameless dreamers!
What questions should customers think through before talking to professionals about their project?
what is my vision for this event? even the smallest of soires deserve a theme or unique vibe!