FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
At Blanco Food Co., our pricing reflects the quality, creativity, and expertise we bring to every event. We offer customized catering solutions tailored to your specific needs, whether you're planning a corporate luncheon, a private gathering, or a wellness-focused meal. Our pricing varies based on menu selection, guest count, and service style, and we provide clear, upfront quotes with no hidden fees. We also offer consulting services for menu development and operational efficiency in food businesses. For larger events or recurring services, discounts may be available, and we work closely with clients to find the best solutions within their budget. Let’s connect to design a menu that fits your vision and needs!"*
- What is your typical process for working with a new customer?
At Blanco Food Co., we believe in creating a seamless and enjoyable experience from start to finish. Our process begins with a detailed consultation, where we listen to your vision, preferences, and event goals. Whether you need full-service catering or culinary consulting, we tailor our approach to meet your specific needs. Once we establish your menu direction, we provide customized recommendations based on your guest count, dietary considerations, and theme. After finalizing the details, we ensure smooth execution—handling everything from ingredient sourcing to event logistics. For catering, our team delivers fresh, thoughtfully prepared dishes that balance nutrition, flavor, and presentation. Throughout the process, we maintain open communication, ensuring every detail aligns with your expectations. Whether it's an intimate dinner or a large-scale event, we’re committed to making it a memorable culinary experience!
- What education and/or training do you have that relates to your work?
My culinary expertise is built on both formal education and hands-on experience. I hold an Associate of Arts in Culinary Arts from Los Angeles Mission College, where I completed a rigorous two-year program that refined my skills in professional cooking, menu development, and food service operations. Additionally, I had the privilege of completing the Profiles in Good Taste course at the Culinary Institute of America in Saint Helena, CA, further deepening my understanding of flavor profiles, culinary craftsmanship, and industry best practices. Beyond formal training, I continuously expand my knowledge through collaboration, mentorship, and real-world experience. My work with industry professionals, including Chef Mitchell Frieder and Danny Harold from the Hospitality training Academy in Los Angeles , has strengthened my ability to craft innovative, health-conscious recipes that balance flavor, nutrition, and practicality. Whether designing a menu for a wellness-focused event or advising on food service efficiency, I bring a strategic and creative approach to every project."*