DELICIOUS by Debbie Duggan-Central Coast Culina...
Hired 1 time
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Debbie is a true professional. She is very easy to work with and she helped us make our vision a reality for our Mom's 80th birthday a memorable event.Jan 26, 2016
The San Luis Gold Coast Barbershop Chorus was hardly surprised -but pleasantly reminded- just how great Central Coast Culinary service has always been!! Our most formal Officers' Installation Dinner was catered to perfection. The food was fantastic, and professionally served. The main courses were tantalizing, mouth-watering and generous. Debbie Duggan has 41 more new fans! Were hoping we can count on her to come back next year and are already planning new dinner functions that we havent even considered in the past!Jan 21, 2016
We used Debbie to cater our wedding last Saturday and the food was excellent. We served heavy appetizers and our guests loved everything. They packaged up the leftovers for us and did clean up as well. Her staff was very friendly and professional. I've also taken a few of her cooking classes and they were fun. She gives you the recipes and I've remade several of them. They all came out just as good as when she made them in the class.Jul 31, 2015
- What should the customer know about your pricing (e.g., discounts, fees)?As food prices fluctuate with inflation, weather and transportation so do my prices. I feel I keep them reasonable and competitive. I am a from scratch chef, farm to table, and my cooking school classes sell my catering and my catering sells my classes. I cater usually 1 wedding per weekend, 3 total per month, and I am present supervising my staff from set up, appetizers,food service and take down. I have never run out of food and never had anything buy wonderful comments about the meals we provide for our receptions.
- What is your typical process for working with a new customer?Once I receive a bit of information then I personally like to chat with the client because there are so many facets of catering especially dietary restrictions. I also like to know what types of foods they absolutely love and what they are really looking for because there are so many options within all the price ranges.
- What education and/or training do you have that relates to your work?I have a Bachelors from Cal Poly and am a graduate of Cordon Bleu Paris. I also have attended many other international cooking schools, have taught at Alan Hancock as well as Cal Poly, SLO. I also have worked with the private kitchen staff at Hearst Ranch, training their cooks, and consult with many local restaurants improving their menus. I have had my cooking school for 19 years and my catering business for 12 years.