FAQs
- How did you get started doing this type of work?
I used to work full time in the medical field, but after having my son I realized my priorities were quickly changing and I did not want to be away from home all day (and sometimes night). I took some time off and found that I had much more time to focus on my longtime passion, cooking. I have always loved cooking for others, and even while living alone in college would make elaborate meals just for myself, and found that with some extra time I could cook much more consciously. I soon realized that this is work I can be happy doing!
- What types of customers have you worked with?
The most common type of job I do is catering events for 20-30 people. There are generally around 3 appetizers or hors d'oeuvres, 3 main dishes, 3 sides, and coffee with a dessert. After speaking with the customer about the event, I present them with a menu; I am always open to changes and substitutions. Once the customer is happy with the menu I get to work!
- Describe a recent project you are fond of. How long did it take?
I can honestly say that there is not a job I have done that I am not proud of. My most recent job was a BBQ for a motorcycle club of 30 guys out in Western MA, and was a real blast! The menu was: pulled pork, mango salsa, grilled sausage peppers and onions, Mac n cheese, bacon jalapeño Mac n cheese, pulled pork flatbreads with Monterey Jack and mozzarella and green peppers and red onion, coleslaw, my famous pasta salad, southern baked beans with pork shoulder and bacon, fried chicken drumsticks, green bean salad with feta and onion and toasted almonds, and chocolate chip oatmeal cookies for dessert.