FAQs
- How did you get started doing this type of work?
I learned the love of cooking from (whom else) my mother. I remember as a five year old, being fascinated with Japanese cuisine. I remember when Guacamole was avant guard! My mother and I catered an Indonesian feast once. We have always been fascinated with the latest trends, which so often are to be found in obscure ethnic foods. We pride ourselves in being ahead of the crowd, because we're adventurous eaters!
- Describe a recent project you are fond of. How long did it take?
We recently set up shop as a Food Vendor for a beautiful art festival in Costa Mesa, the Artistic License Fair. We have provided all the food for this beautiful two day event for the past seven years running. The artists and art shoppers have come to expect our tamales, drinks, and desserts, but we also bring other foods to cater to the artists. For example, we bring eggs and artisan breads, and make them eggs and toast for their breakfast as they set up their booths. They often reward us with small art pieces of which we have a lovely collection building!
- What questions should customers think through before talking to professionals about their project?
I wish they knew about all the care that we put into their meals. From the shopping and selection of ingredients, to the cooking of the dishes, transport, delivery, presentation, service, and breakdown. We delight in seeing the event go smoothly, and seeing the guests pleased and impressed. That's what makes it all worthwhile to us. Happy customers.