Princeton Soup And Sandwich Company
About
My name is Alexandra Ruddy and I am a partner and catering manager at Princeton Soup and Sandwich Company. I attended the Culinary Institute of America for four years where I recieved my Culinary Arts Degree and Bachelors in Business Management. Through my externship program at CIA, I worked for a prestiges catering companies in NYC for 1.5 years and then continued after graudation to work for another high end catering company in North Jersey/New York. After gaining experience out in the real world, I returned back to my home roots where I grew up working at PS&SC since the age of 13. As a recent partner in the business and love for catering, I am ready to WOW your guests with my catering charm.
The culinary world is not just a job for me it is my true passion and calling. I love the look on my clients and their guests face when they see how beautiful I can truly make food an art. The pride I take in my work, makes the job all worth it in the end. From working Yoko Ono's birthday party, to a wedding where the Clinton's were on the guest list, to many more high end clients, I will make sure your party is a dream come true.
Highlights
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Frequently asked questions
What is your typical process for working with a new customer?
The customer will give us a budget per person and depending on the party and size we will pick the accurate budget. The customer will be charged on top of the budget $50 per hour, for chefs and/or waiters that are staying on premise. After the host confirms they want to hire us, I enjoy making the event personable. Creating a menu with the customer is unique and allows the host to see the menu come to life at the party. I also like to do walk throughs of the location before the party to see the space my staff is working with. After a menu is created a deposit will be asked for. We will then confirm time, and location the day before of the party.
What education and/or training do you have that relates to your work?
I attended The Culinary Institute of America, for four years and received my Culinary Arts Degree and Bachelors and Business Management. I did my externship at Peter Callahan Catering for 3 months, and continued to work for his company for a year and half through school. After BBA graduation, I got a job at Laurence Craig Catering where I worked for a year + until returning back to my roots in Princeton, where I have been working on and off at the family restaurant, Princeton Soup and Sandwich, since I was 13 years old.
Do you have a standard pricing system for your services? If so, please share the details here.
The host will give me a budget and I will create a menu with them through their budget.
Additional charges are $50 per hour for on site chef and/or waiters with a minimum of 2 hours work on site.
There is no delivery fee or tip included in the price.
How did you get started in this business?
Being the oldest of 3, I was put to work right away when my parents decided to open the Orginal Soupman 14 years ago in downtown Princeton, NJ. Three years after the opening of the Original Soupman, my parents decided to independently open up Princeton Soup and Sandwich Company, where I have been working on and off with for the last 10 years.
What types of customers have you worked with?
I have worked back of the house with the super wealthy of New York City clients during my time at both catering companies. I have also worked front of the house catering at a part time restaurant in Poughkeepsie, NY during my time at CIA.
Describe a recent event you are fond of.
Any event is an event I am fond of. Each event I learn something new that makes me better and more prepared for the next event. Each client has different wants and expectations and it is my job to excell at those expectations. When I do excel, and my client is happy, I am very fond of that event.
What advice would you give a customer looking to hire a pro in your area of expertise?
Be personable and honest about your budget and food/beverages you are looking for. If you love flowers, I will make sure the fill in decor are the most gorgeous flowers you have ever seen. If you want an all white decor, everything will be white, but won't clash. Know what you want for your party, so I can make it come true.
Also, be honest about the amount of space we will be able to use once we are on site at the job.
What questions should customers think through before talking to pros about their needs?
Any dietary restrictions please ask as many questions as you need.
There is no need to ask if we will clean up after ourselves because we will leave the location better than when we arrived to it.
No question is a bad question, so feel free to ask openly any concerns you may have.