About
Otherings are those who make things differently and for that reason they stand out, they separate from the rest. I feel like I'm an othering, coming to culinary developments from a scientist background. At Otherings we provide foods from different cultures, breakfast items, entrees, appetizers and desserts in any size. There is no small or large event for Otherings. Every event for us is YOUR EVENT and it doesn't matter the venue. We can also deliver to your home, office, company; whether you want to treat your family, friends, employees or colleages, Otherings will be there for you!
I'm a Scientist with a PhD in Molecuar Physiology from University of Buenos Aires, Argentina. I have a passion for science wich goes hand by hand with experimenting, questioning and finding ways to corroborate/discard new hypothesis and ideas. And I have a passion for cooking as well!! My lab bench and my kitchen island are two surfaces in which I do "experiments". I love to cook with my kids. I hope when they grow they remember the family cooking experience as comforting and rewarding as it is for me. This is what I try to convey in my dishes and desserts, a multisensorial experience that you can invoke at any time in any place. I like details, that's why my food is not only a process of recipe curation to get the best flavors and textures, but also an esthetic composition. I hope you enjoy my food as I do!
Photos and videos
Reviews
Keith K.
Suzan K.
Laura 2.
Frequently asked questions
What education and/or training do you have that relates to your work?
I'm a Scientist with a PhD in Molecular Physiology. I always loved to understand the chemical and physical processes of food transformation, and characteristics of specifc products and how to use them to create new flavors and textures. I've taken multiple cuisine courses that helped me to improve my skills in particular areas of the kitchen business.
How did you get started in this business?
Since I came to the US I begun to discover new ingredients, new spices, new ways of cooking. So I started to experiment and to create fusions between my latin roots and all the new discoveries. I was enjoying so much the process of cooking and to share my food with others, that people, first friends then friends of friends, started to pay me to cook for them. And this was the beginning of Otherings!
What types of customers have you worked with?
I've been working with individual customers providing them with food for various types of events including weddings, birthday parties, bridal showers, office meetings among others. I also provide pastries and desserts to local cafes and restaurants. We customize all our flavors, sizes and design to fit your taste!
We've also been catering companies all around Bay Area and organizing classes for individuals or companies as team bonding events.
Describe a recent event you are fond of.
I catered a party in Piedmont, CA. I made mini desserts in individual plastic containers (chocolate mousse decorated with peppermint bark pieces, tiramisu with rum, forest fruits mousse decorated with meringue pieces) displayed in tiers which looked beautiful. I got many compliments about the flavor of the three types of desserts. Pictures on the Otherings website or Facebook.