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Budget
Management
This is perhaps
one of the most important part of working with a client. Big
ideas are good, but when inaffordable or not what the client
wants, we haven't done our job. We review and approve each budget
point by point with the client so there are no surprises. What
greater shame than having someone come to your clients' event
to simply say "Gee, they must have spent a fortune." It shouldn't
matter what the client does spend (as long as it is approved)
but it should always be appropriate, tasteful and in budget!
The beauty is that when all these elements are in line, the
client couldnąt be any happier!
Quality
Control
We do not outsource any product that we can make better. We
make everything from scratch, including all our stocks for sauces.
We support organic, environmentally-responsible and artisan
food professionals when selecting our ingredients. We prepare
most of our food at the venue to insure the best and freshest
possible. Prime Angus meat, we use not just free range chicken
but, more importantly, non-hormone, antibiotic enhanced chicken.
We will not sell any items that are recognized as being close
to endangerment such as Chilean seabass. We use the finest pure,
fresh and whole foods such as Valrhona French chocolate and
European-style butter. We respect food and a have a great passion
for it and for those who produce it. We handle our food with
care and reverence. Our kitchens, on and off premises, are overseen
by professional chefs from respected schools such as The Culinary
Institute of America, California Culinary Academy and La Varenne.
Planning
for the Unexpected
Enzo Ferrari once said, "Only those who dare, truly live." Challenge
can either be intimidating or fun; how you deal with it is up
to you. Proper previous planning allows you time, and time is
what every caterer desires more than anything when a challenge
arises. Plan well, communicate to those you work with and together
you can join together as a well-oiled machine that solves problems
and does not create them!
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