Fresco Catering
About
Fresco Catering is a full service company that strives to please our customers. No party is too small or too big. We have an open menu mentality, which means the customer gets what they want and not a set menu that only benefits the caterer. We have trained, professional staff to serve your needs and we take the word "Catering" to its full meaning, which is to cater each request with full attention to detail.
I been cooking since I was 10 years old at my mother's side, and I enjoy cooking big quantities. Hearing that what I cooked is delicious is music to my ears; therefore I go the extra mile using fresh minced garlic, extra virgin olive oil and specialty products to make the food taste special. In a nutshell, I really enjoy cooking and pleasing a crowd.
Highlights
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Frequently asked questions
What is your typical process for working with a new customer?
Our process to work with a customer usually begins with a phone call to abtain as much information as possible. We need to find out the type of food they want, amount of people, location, type of service, and any special requests and details for their event. We then settle on a tasting date, after that we settle on the price.
What education and/or training do you have that relates to your work?
I have been cooking all my life, but I also have a degree in Culinary Arts from Long Beach City College. But the most important degree I have is my experience in the Food Service Industry, which dates back to 1983 when I started working at The Castaway Restaurant in Burbank Hills. Today I own and operate 2 restaurants and a Full Service Catering Company.
Do you have a standard pricing system for your services? If so, please share the details here.
Our prices can be found at frescocatering.com. We don't have a set price because every event is different, but the prices in our website can give the customer an idea of what we charge.
How did you get started in this business?
I got started in this business at a very young age when I stated working a a Latino Super Market serving customer. Then at 16 I started working in a Full Brigade Kitchen at the Castaway Restaurant in Burbank Hills, where they have awesome food and a huge Catering Department.
What types of customers have you worked with?
We have catered many, many Weddings, Quinceañeras, Birthday Parties, Corporte Events and we have won competitions also. We have catered as low as 25 people and up to 1,000. We have lots of equipment and vehicles to cater 2 or 3 events on the same day.
Describe a recent event you are fond of.
Recently we catered for YPO Bakersfield. We had to set up 3 tents and had 10 employees working. It was only for 55 people, but the customer requested a hand made tortilla station, a guacamole station, and fire roasted Mexican corn, plus many other dishes. We also made Fried Plantain Flambé, which was a show to behold.
What advice would you give a customer looking to hire a pro in your area of expertise?
My advise would be to go with a professional whose love and passion for food and service shows the moment you meet him or her. Experience is of utmost importance.