The Next Stop

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•

Boston, MA

About

I Cater to please the client know set menu. I have been in this industry for over 20 years. My experience from babies to adults. I have experience cooking for 50 plus in one setting alone. Culinary and Pastries I am an all rounder.

Highlights

1 employee

5 years in business

Serves Boston, MA

Payment methods

Cash, Apple Pay, Zelle

Specialties

Level of service

Standard (basic ingredients)

Additional services

Dessert, Non-alcoholic drinks, Coffee or tea

Meal(s)

Breakfast or brunch, Lunch, Cocktail hour or hors d'oeuvres, Dinner

Kitchen onsite

Full kitchen (oven, stove, refrigerator, sink, and utensils), Partial kitchen (fridge and sink only)

Serving style

Plated meal, Buffet, Food stations, Family style, Small bites/Passed appetizers

Event type

Wedding, Birthday or anniversary party, Dinner party, Bridal or baby shower, Graduation party, Outdoor event, Holiday party, School event, Fundraiser, Funeral

Full service or drop-off

Full service, Drop off only

Guest count

Fewer than 20 guests, 20 – 29 guests, 30 – 39 guests, 40 – 49 guests, 50 – 59 guests

Budget per person

Under $15 (typically basic food for casual events), $15 – $25 (typically basic food for casual events), $25 – $35 (typically basic food for casual events), $35 – $50, $50 – $75 (wedding avg.), $75 – $100 (wedding avg.), $100 – $150, More than $150, Customer isn't sure about budget

Cuisine(s)

American - casual, American - formal, Italian, Barbecue, Mexican or Latin American, American - Southern, Asian, Mediterranean or Middle Eastern, Vegan, Indian

Additional supplies needed

Plates, utensils and glasses, Disposable plates, utensils, and cups, Paper napkins, Cloth napkins, Serving and warming equipment, Table décor

No reviews (yet)

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Frequently asked questions

What is your typical process for working with a new customer?

What the customer wants if they have any allergies that's my number one concern.

What education and/or training do you have that relates to your work?

Culinary Arts and Baking And Pastry Degree from Newbury College and Johnson and Wales.

Do you have a standard pricing system for your services? If so, please share the details here.

No I don't!

How did you get started in this business?

A few friends and myself wanted to start catering since I was the only one that it was there passion This is when I decided to dedicate my time and engage with more knowledge for food. I have a love for being IN the kitchen.

What types of customers have you worked with?

School age kids from 3 months to adults. Childcare settings, college kids (sorority house), restaurants.

What advice would you give a customer looking to hire a pro in your area of expertise?

What are they looking for whether it be for onetime or daily meals be up front and clear with your chef.

Services offered

Personal Chef

Catering