Catering by Carrie
Catering by Carrie

Catering by Carrie

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Scheduling
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Introduction: I am currently the banquet and special function chef at the Athenaeum in Chautauqua Institution. I have lots of experience in the culinary field as well as party planning, bartending, and serving. I hold a degree in food and beverage management with a culinary concentration.
Overview

Hired 2 times

10 employees

26 years in business

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Featured Projects

21 photos

Reviews
5.0

1 review

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pro avatar
Carly D.
Oct 26, 2016
Carrie is one of the most talented and professional Chefs I have ever had the pleasure to work with!

FAQs

  • What is your typical process for working with a new customer?

    Initial contact. Two meeting to come up with menus, vision, contract, then contact when needed up to event. 14 day final counts, and then the big day.

  • What types of customers have you worked with?

    I have worked with every type of client from the neighbors next door to high profile, high security.

  • What questions should customers think through before talking to professionals about their project?

    Their basic vision: theme, approximate guest count, venue, style of service. Gives a layout for building menus and pricing