FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
There are many factors that influence the catering price. Since each proposal is created for the individual client, we will work with you to accommodate your budget. Some people know what they want to serve on the menu, and this is good enough starting point for us to create a proposal. Together we review the proposal until we create a menu and budget that works for you. For those who don’t have a budget, we are happy to set up a consultation to discuss your ideas and give you a better idea of what to expect.
- What is your typical process for working with a new customer?
Client contact At Your Service Fine Food & Catering The event date, occasion, guest count and event location are determined We check our availability, and if your date is available, we further discuss your ideas, tastes and vision for the party. Once we collect that key information, we draft an initial proposal, discuss yours feed back and make final revisions until we get it just right. Once the proposal is approved, you secure our services by signing a contract and making a deposit payment. Once you have retained our services, we schedule a site inspection to determine the final party details. • Have a great party. • Following your event, your final balance will be billed.
- What education and/or training do you have that relates to your work?
A native of Paris, Chef Jean-Philippe Sitbon began his career at Tecomah Culinary Academy in Versailles, France, and followed-up at Auberge de la Malvina. Over the next 20 years, Chef Jean-Philippe held important culinary positions at the Hotel Inter Continental Luxembourg, the Forum Hotel London, as well as the Ritz Hotel. He returned to his native Paris as Chef de Cuisine of Marius et Janette Restaurant, Paris, the number one rated seafood restaurant. To expand his international culinary experience, Chef Jean-Philippe took a position in the French West Indies at the Chez Deux Gros Restaurant, where he was recognized and won the coveted Noilly Prat Competition. Hired by the Ritz-Carlton Huntington Hotel in Pasadena, California as a Chef de Cuisine, Chef Jean-Philippe was the honored recipient of the Malcolm Baldrige National Quality Award. Since 2001 Chef Jean-Philippe has operated his own Fine Food and Catering Company.