Black Sheep Hospitality

I perfer to provide my potiental clients with a survey, so that I may get to know them better. I will also provide them with several pre costed menus and packags based on types of service and menu items. If clients are lookin for something outside the multitude of menu options, I am prepared to accomidate.

I am a Culinary and Restaurant Manager Major, Fine Dining and French Cusine, my field work consist of many Cultural and Dining influences, that allow me to display the fine dining beauty in all cultures. I have delivered services from consulting FOH to BOH in establishments from the Heldrich Hotel where in the early stages of my career I was afforded the pleasure of providing nutritional favorites to Aretha Franklin to leading large events like Devils Games in there home Arena to being a lead Chef for the VMAs.etc.

I have menus based on availablity of product including but limited to seasonal obsticals. Which means based on season and market you can recieve base menus to give you and idea of price range, but all is subject to change based on season, quality and qauntity.

I'm not sure whether this is a question of how I realized this is the industry I desired or my first step into the professionalism of this business or even if they are the same thing, but this is how it started, both of my parents were very hard working people, they had me and my brother in a struggle but some how there was never a shortage of food at least not visible to us. My mom was the matriarch, you know the house everyone gathered because they knew a great meal was inevitable and all the love came with it. Even on your worst day a meal from her was heaven sent. I desired to be like her I wanted to host diners from different cultures and take people on a trip around the world by way of a meal I still want to do that.

I have had the opportunity to engage clients from all walks of life, for example I have learned from the Jewish communtiy what it takes to cleanse a kitchen for proper Kosher use, or the classic make up of tradition Mexican, Phillipino, African, Spanish Cusine.

One of my favorite stories to tell, is my experience of being a Lead Chef in 2019 VMAs. The excitement of influencing new chefs that have that beautiful wide eyed dream that I still believe in was a pleasure beyond measure.

I would advice my clients to create a budget and truly stick with it. Understand what you desire to be accomplished and be open minded to all the possiblilities.

All customers should have list of questions for the Chef they would like to cater their event. 

1. Average Cost per Head ( understand this is based on menu selection)

2. Courses provided in Average package?

3. Amenities provided in each package?

4. Do they provide on premise or off premise catering