Backstage Catering

Listen to them carefully about their likes and dislikes for different types flavors and food then create something unique to their taste that they've never had before

I have traveled through out the United States and other parts of the world learning techniques flavors and spices that actually change the whole profile any meal some very old school Italian women showing teaching me how to make some of there family dishes Pass down for generations One of them Mae Cimino I lived in a few of the Hawaiian islands for about 5 years and I picked up a lot of benefits Asian influences along with Hawaiian Portuguese Hawaiian influence I watched Rose she was born on Oahu in 1908 from the time I was 10 years old whatched her making things as simple as rice and sweet bread they were just amazing turned out perfect every time

And varies from standard ingredients to Premium Too the best you can buy the market dictates what something would cost at a particular time for the ingredients

I have enjoyed cooking since I was 10 years old my biggest enjoyment was watching them eat the food and like and ask for more I stood at the same thrill out of the 50 years later

A To Z

Halloween party that I did in Las Vegas in my home for 500 people which buffet style beef and chicken fajitas and hundreds of different types of hot sauce from all over the world towards the end of Food Service announced that everybody could take home a couple of plates full of whatever they wanted we grilled up 100 lb of peppers onions to go on the plates first then they could put the food on top of it and of course we had to grill up another 100 lb of meat it was a great night everybody left full and happy

details about your likes and dislikes types of flavor to the types of foods and it's very important to any chef to understand what those things are and work around them