What education and/or training do you have that relates to your work?
I dont like to watch trendy tv shows or read very many food magazines. I feel this will make my ideas diluted. I like to visit farms, meat markets, and food vendors to get my own ideas. I love to test cook on my own.
Do you have a standard pricing system for your service? If so, please share the details here.
My pricing system is simple. You will see what your total price will be from the beginning.
All our pricing is by the person.
How did you get started doing this type of work?
Former Punk Rock Drummer from the 80's / 90's that always had a passion to cook and create. My band used to open for Living Color in NYC and their drummer was awesome. He had only been playing drums for 7 years compared to my 13 years. I realized then that it was time to "Find Lifes Work" :)
What types of customers have you worked with?
Corporate catering has been a special part of out business since 1993.
Private events and Weddings are becoming our focus point. We are often called upon to set up events in unique settings such as barns, farms, back yards, museums, and many facilities without kitchens.
Describe a recent project you are fond of. How long did it take?
The Barn at Falling Water. I had been ill for quite a while and this wedding was a good 1.5 hours away. I had to rely on my Chef lance and staff to pull this event off. I was only able to supervise. From cooking Tilapia and Chicken for a unique fresh taco bar to passing delicate appetizers, this event went with rave reviews.
What advice would you give a customer looking to hire a provider in your area of work?
Ask for your needs. State your concerns.
What questions should customers think through before talking to professionals about their project?
We are a mission based non profit that are doing many great things with people and communities in need