Belle Fete Catering
About this pro
Chef David was an absolute delight to work with. He was very compassionate to my situation. I had just lost my wife to cancer and didn't have an exact date for her funeral and following reception, which Chef David was catering. David worked with me and accommodate my every need to successfully pull off a difficult event.Feb 25, 2017Verified
Surprise birthday party for my wife. They helped coordinate everything remotely as we were coming to the west coast from NYC. David was great. Easy to work with. Good menu. Professional and responsive. Would highly recommend himJul 20, 2016Verified
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- What should the customer know about your pricing (e.g., discounts, fees)?As mentioned previously, I typically like to determine a client's budget and work backwards. I provide as much as possible to remain within budget, and it typically works to my clients' benefit. The 2 major factors involved in pricing: economies of scale (i.e., the larger number of guests, typically the less cost per person for a particular menu item) and market pricing/seasonal choice and availability. Also, staffing is determined based upon desired serving style (drop-off/set-up only; buffet; tray-passed; sit-down table service).
- What education and/or training do you have that relates to your work?I am constantly in contact with Orange County's and Los Angeles' top event planners, and other chefs whom I respect and admire, in staying current with the latest trends. I am also always working on developing new menus as well as searching for the freshest and best ingredients to use in preparation for my events.
- How did you get started doing this type of work?My mother is one of the most talented cooks I know, and she was definitely a major influence in my passion and interest in cooking. After college, I co-founded a food manufacturing company that I ran for several years ("Heaven's Bistro", the first low-fat, super premium pizza on the market in the early 2000s. I personally created and developed the BBQ Chicken Pizza, rated the best tasting low-fat pizza on the market by Men's Health Magazine in the June 2006 issue). It was a natural transition to segue into catering.