FAQs
- How did you get started doing this type of work?
I have been catering since age 14 as a dishwasher. I worked my way through the ranks, becoming Training Camp Chef for the Denver Broncos at 21 to manning kitchens for some of the largest and most prestigious events in the Denver area. Moved down to Waco with my wife and child and look forward to working with you on your event
- What types of customers have you worked with?
Large Industry (1500+ employees) as Executive Chef at Budweiser-FT Collins and Emerson, Penthouse Suite Chef at Mile High, Private Events from 10 to 5000 althroughout the Rocky Mountains. I have prided myself in cooking in so many environments as each has unique set of difficulties and circumstances.
- What advice would you give a customer looking to hire a provider in your area of work?
Get quotes, have a tasting, have two if needed. Get to know who you are working with. Make sure its all in agreement, too many customers dont think of the what ifs surrounding events. extra time?? inclement weather scenarios??