FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
EMPIRE CATERING HORS D’OEUVRES SPECIALITY ITEMS “JOHNNY SPICE” Smoked Salmon (serves 25) $ 75.00 Slow Roasted Beef * (serves 50) $155.00 Roasted Turkey Breast * (serves 20) $ 65.00 Whole Poached and Dressed Salmon (serves 50) $165.00 Brie En Croute (serves 25) $ 60.00 *Chef carved items subject to $55.00 carving attendant fee COLD SELECTIONS Gulf Shrimp Cocktail (dozen) $28.00 Smoked Salmon or Beef Tenderloin Canapés $24.00 Fresh Mozzarella Crostini $22.00 Mini Fruit and Cheese Kabobs $24.00 Seasonal Melon or Asparagus Wrapped Prosciutto $22.00 Cucumber and Shrimp Rondelles $21.00 Mediterranean Cucumber Rondelles $19.00 Italian Bruschetta $19.00 COLD PLATTERS Domestic and Imported Cheeses (person) $3.50 Fresh Vegetable Crudite with Ranch Dip $3.00 Grilled Vegetables with Basil Aioli $3.50 Fresh Seasonal Fruit with Honey Yogurt Dip $3.50 Assorted Deli Meats with Rolls and Condiments $4.75 HOT SELECTIONS Bacon Wrapped Scallops (dozen) $25.00 Italian Sausage Skewers with Marinara $22.00 Sausage Pizza Tartlets $24.00 Crab Stuffed Mushrooms $23.00 Mini Spinach Quiche $20.00 Individual Brie En Croute with Wild Berry Puree $21.00 Thai Chicken Satyas $21.00 Beef Brochettes $22.00 Chinese Egg Rolls with Traditional dipping Sauces $20.00 LUNCHEON BUFFETS DELI BUFFET - Choose three: Garden Green Salad with Dressings, Caesar Salad, Fresh Fruit Tray, Cole Slaw, Potato salad, Pasta Salad or Fresh Vegetable Tray with Ranch Dip. Slow roasted and sliced Beef, Turkey and Ham with American, Swiss and Cheddar Cheeses. Condiments include Lettuce, Sliced Tomatoes, Pickles, Sliced Red Onions, Mayonnaise, Mustard and Horseradish Sauce. Assorted Breads and Rolls. $15.95 per person Add Soup du Jour or Cookies and Bars at $1.25 per person. HOT DELI BUFFET – Choose three: Garden Green Salad with Dressings, Caesar Salad, Fresh Fruit Tray, Cole Slaw, Potato Salad, Pasta Salad or Fresh Vegetable Tray with Ranch dip. Slow roasted and Chef carved to order Beef, Pork Loin and Turkey Breast with assorted Breads, Rolls and Condiments, Mashed Potatoes, Gravy and Vegetable du Jour $16.95 per person EMPIRE COOKOUT - Fresh Fruit Tray, Potato Salad and Cole Slaw, Grilled Hamburgers, Chicken Breasts and Bratwursts, Baked Beans, Potato Chips and Corn on the Cob. Kaiser Rolls, Buns, Lettuce, Tomatoes, sliced Red Onions, Pickles, Mayonnaise, Mustard and Ketchup. $14.95 per person MEDITERRANEAN GYRO BUFFET - Sliced Gyro Meat, Shredded Lettuce, Basil Marinated Tomatoes, Kalamata Olives, Julienne Red Onions and authentic Taziki (cucumber and garlic) Sauce. Offered with Pita Bread $14.95 per person
- What is your typical process for working with a new customer?
I always like to talk with a new client, get to know them and listen what they want. I have standard menus and am very confident selling those choices, however, if you want something different or specific, let's talk about it in detail and I will bend over backwards to accommodate your needs.
- How did you get started doing this type of work?
I started cooking at a young age. My father purchased professional cooking classes as a present for my 10th birthday. I've never looked back ! This is some of what I've accomplished so far ; Professional Summary * 30 years of restaurant and formal dining experience * 22 years of training and staffing responsibilities * 20 years of management and supervision duties * Expert Sous, line, catering, and banquet chef * Four years U.S. Navy; Admiral’s Staff Chef (1986 – 1990) Honorable Discharge Professional Experience The University Club of St. Paul / Hotel 340 Sous Chef August 2010 - March 2012 Accountable for kitchen operations of an established Private City Club. Ordering, inventory, prep and executing banquets of 300 plus people. Significantly reduced labor cost by creating and implementing thorough cross training, emphasizing consistency. Managed a kitchen staff of 11 cooks and dishwashers / prep cooks. Mendakota Country Club, Mendota Heights, Minnesota A.M. Kitchen Supervisor May 2000 – February 2010 Night Chef / Banquet Chef April 1999 - May 2000 Line and Banquet Cook April 1993 – October 1994 Responsible for the supervision and execution of all night time line, banquet and special event functions. Supervised a staff of 12 kitchen employees and worked closely with the Chef designing marketable and seasonal menus that appeal to the clientele of a private country club. In May, 2000, my responsibilities increased to include total support of all night time events, prepping and executing every luncheon banquet and corporate golf tournaments. Worked with the Sous Chef and purveyors to lower and maintain food costs. Mendakota Country Club averages $1.2 million in food and beverage sales each year. I competed in two Mendakota "Iron Chef" competitions. Redfish New Orleans Brewhouse, Boulder, Colorado Sous Chef December 1996 - April 1998 Responsible for all food preparation including special V.I.P. functions and all off - site catering, kitchen management, staffing, kitchen inventory and implementing training. Supervised a kitchen staff of 17. Redfish was voted “Best new restaurant in Boulder” in 1996 and “Best restaurant in Boulder” in 1997 recording over $3 million in food and beverage sales. The Witchita Club, Witchita Falls, Texas Sous Chef / Closing Manager June 1995 - November 1996 Co-responsible for total kitchen operations to revive a 50-year-old private club. Designed extensive hands on training program to increase overall quality of food, purchasing, labor cost, menu design and professional pride. Closing manager duties included counting and securing any money, interacting with members and their guests and ensuring the security of the club. Empire Catering Chef / Owner 1988 - Present Responsible for operating a small business that specializes in catering to private homes and business, up-scale events for 2 - 200 people. All business is generated by word of mouth.