About
We are detailed and service oriented. Our word is indeed our bond and our constant quest for excellent shows in our work.
The satisfaction of taking an idea from it's infancy stage and bringing it to life There is such a feeling of satisfaction when the client and their guests are pleased.
Highlights
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Reviews
Natacha L.
Tyrone M.
Michelle M.
JOEY V.
REGINA M.
Dolores B.
Frequently asked questions
What is your typical process for working with a new customer?
We are here to help make your vision come true. We listen carefully to the exact specifications of the clients request and will make suggestions to help their affair or event run smoothly. We have a one on one interview where all questions and details are discussed to make sure we are all on the same page.
What education and/or training do you have that relates to your work?
I have over 30 years experience in Off Premises Catering and Party/Event Planning, My Husband worked at the New York Stock Exchange Catering Dept. We owned and operated An Elegant Affair a Catering/Consulting Service that was Full Service. I attended New York Hotel and Restaurant Management School where I studied Commercial Cooking and Catering Specializing in Italian Cuisine and Garde Mangier.
I"m meticulous in my attention to detail and will attend to all those things that are important to making your event memorable. Working closely with our clients and keeping you informed of all aspects of your event is what we provide to each customer. Your satisfaction is of the utmost importance to us. We aim to please!
Do you have a standard pricing system for your services? If so, please share the details here.
How did you get started in this business?
I started cooking at the age of 9. My mother was a excellent cook and I was always interested in whatever she was interested in. Helping to raise money for my church everyone would say that I should consider doing catering and after a lot of coaxing I decided If I was going to really try and make a go of it I needed to go to school to learn the business of Catering. I studied hard and graduated at the top of my class. Creativity and detail are my watch words.
What types of customers have you worked with?
From Children's Birthday Parties, Bridal/Baby Showers, Birthdays or Corporate Brunches we have catered to all walks of life.
Describe a recent event you are fond of.
What advice would you give a customer looking to hire a pro in your area of expertise?
Before meeting with your professional take the time to write down all the questions that are essential for your event to be a success. No question is to small. Setting a realistic budget and then sticking to your budget. Comparison shopping in these times are very important but just remember that you get what you pay for. If you have never tasted the food before ask for a few samplings. Your mind will be at ease once you know what the dish tastes like. You should ask for clear and concise contracts of all the things you agreed upon.
What questions should customers think through before talking to pros about their needs?
The reality of money verses the dream. Does it make sense to spend an enormous amount of money when you barely have enough to scrape by. Ask for samples if you have not tasted the food. Are the professional ideas and attitudes complimentary to what you are shooting for. There is nothing worst than not being on the same page. Lastly follow your gut, it can save all time and heartache.