FAQs
- What types of customers have you worked with?
Intimate Dinner Parties Serving 2-10 guest in a semi-formal plated style. Usually consisting of the following courses...Appetizer, Salad, Entree, Bread & Dessert Cocktail Parties/Small Receptions Garden Party/Shower Serving 50 or less guest in a Station/Buffet Style with an array of Hot/Cold Hors d'oeuvres, Hot Dips, Party Platters, Tea Sandwiches & Mini Desserts or Station/Buffet Style Dinner with Salad/s, Entree/s, Complimenting Starch & Vegetable, Dinner Bread/s, Dessert/s Brunch Serving 50 or less guest in a Station/Buffet Style usually consisting of Fresh Juice/Coffee, Savory Breakfast Casserole/s, Fresh Pastry's, Fresh Seasonal Fruit, Cheese & Crackers Bloody Mary/Mimosa Bar (optional)
- What advice would you give a customer looking to hire a provider in your area of work?
1.When hireing a Chef for any occasion it is in the best interest of you and your guest that the Chef & Staff are currently certified in some type of Food Safety Program. I was certified in 2003 & Re-Certified in 2011 with the New Hanover County ServSafe program. Knowing that you are consuming food that has been prepared, stored and served in a safe manner is key to a stress free event. No one wants to make their guest sick. 2. Your Chef should be professional from first contact to the follow up email/call. I have been to a few dinner parties and receptions in the past and I could not tell the catering staff from the guests much less who the actual Chef was. When you hire a Chef it tells your guest that you care enough to hire the very best and that Chef should dress the part. From our very first meeting I dress as a professional and take pride in wearing my Chef's coats at events...I have surely earned them no doubt. 3. Ask your Chef how they prepare the foods that will be served. Example: If they offer Sushi on the menu ask them how long they have been rolling sushi and where they learned to do so. (I do not offer sushi on my menu because I am not a Sushi Chef) A lot of cateres will offer foods to you that they themselves don't even make...that in my opinion is false advertising and very misleading to you the client not to mention just plan BAD BUSINESS! So ask questions...as many as you would like, a Great Chef will not hesitate to answer them and go into detail.