FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Every job we bid is custom tailored to you as our client. If you are doing an event for 300 people, our prices for our dishes are likely to be lower than if you are doing an event for 30 people. Our prices are affordable, while offering you gourmet quality food. In addition, we are fully licensed and insured, operating out of a fully licensed commercial kitchen.
- What is your typical process for working with a new customer?
Because we cater to our customer's needs, every customer is different. Some have a menu already in mind and merely want a bid. Others want us to come up with a menu. Typically, we will discuss a menu and modify it to our client's needs until they are excited about each menu item. Once the menu is agreed upon and the pricing is accepted, we take a deposit to lock in your date, and it's smooth sailing from there!
- What education and/or training do you have that relates to your work?
Our Executive Chef: Graduated in the top 3 of his class from Pennsylvania Culinary (Cordon Bleu) 1999, Brad Pelletier has loved and lived Culinary Arts. Immediately after he graduated, he was picked up by the Ocean Reef Club in Key Largo, Fl. After spending a year there, he decided to move back home to his home town of New Jersey, where he worked for the East Brunswick Hilton from 2000-2002 as a Line Cook and Saucier, as well as a Banquet's Chef, having even cooked for President George Bush during his employ. Chef Pelletier later transitioned over to Gianni's Italian Bistro as a Sous Chef from 2002-2004. In an effort to continue his schooling, Chef Pelletier joined the Marine Corps in 2005 and remained in the Marine Corps until early 2016, during which time, he obtained his Food Managers Examiner/Proctor Permit as well as Sustainable Agriculture Certificate.