Brian's Culinary Creations

Introduction: I am currently a culinary student at the Mori Hosseini College of Hospitality and Culinary Management at Daytona State College and am interested in furthering my experiences as a professional caterer. I am versatile in different types of cuisines, including Italian, Mediterranean, American, Cajun, Latin, desserts, and some pastries. I also have a beginner's level of experience with Asian cuisine. As a student, my time is quite limited. Extensive planning and prioritization will be essential for any service request I am hired to accomplish. I prefer to limit my service requests to a maximum head count of 50 guests. However, depending on the type of service requested, this can be increased if it does not affect the quality of the finished product. As a culinary student, I do not have access to a commercial kitchen for the preparation of the requested food items. Therefore, the client shall be responsible for securing the use of kitchen facilities of the banquet hall (including pots and pans, service ware, and flatware) for me to prepare the requested dishes and food items. Foil baking pans, serving trays (for buffet-style events), and the required ingredients will be provided by me. If you require alcohol service, check with your intended banquet hall to ensure they have alcohol/bar service available to you and your guests. Due to insurance and legal regulations, I do not provide alcohol and bar services. I look forward to working with you to provide you and your guests with superior culinary experience and superior service. Brian Curbow