Beorn Appetit Catering & Events

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Customers rated this pro highly for work quality, professionalism, and punctuality.

FAQs

• What should the customer know about your pricing (e.g., discounts, fees)?

  Always allow for applicable sales tax, the possibility of a travel fee, added covid-19 precautions requiring an added fee and and 18% gratuity. Not all caterers charge the above, but please be aware if this comes up on the contract.

• What is your typical process for working with a new customer?

  I would love to have voice-to-voice contact if possible. This let's the client know that I am a real person and its much easer to build trust between us.

• What education and/or training do you have that relates to your work?

  Associate's of Science degree in Occupational Studies from Le Cordon Bleu, Dec 2003 I worked for celebrity chef Wolfgang Puck at his catering company in Hollywood, CA. I also served on the set of "Iron Chef America, The Series" while studying at Le Cordon Bleu. At the time, Wolfgang, was the first American Iron Chef and I served as a "stand-in chef" for 3 inaugural episodes. I waited and trained under quite a few chefs (8 years) before taking on my first executive chef role for Upland Hills Country Club. Those experiences humbled and molded me into the chef I am today: Passionate, Persistent, and Persevering!