Shy’s Catering
About
At Shy's Catering we cater a variety of events ranging from intimate dinners, small or large outdoor weddings we can accommodate all your needs. Our menu allows us to deliver on each client's distinct vision and budget. Your guests would be delighted with a delicious meal created from the best ingredients. For the past 13 years, I have demonstrated numerous times that I am reliable and a detail-oriented individual with exceptional communication and customer service skills. On top of providing top notch catering and event planning services.I constantly look to executing perfection.
Highlights
Specialties
Level of service
Additional services
Meal(s)
Kitchen onsite
Serving style
Event type
Venue type
Full service or drop-off
Guest count
Budget per person
Cuisine(s)
Additional supplies needed
Photos and videos
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new customer?
I begin with introducing myself and asking them a little about themselves, what they are looking for; as well as the nature of the event which helps determines
the type of food I suggest.
What education and/or training do you have that relates to your work?
I received my Culinary Degree from Escoffier School of Culinary arts. I have been working in the service industry for 10 years now. I also have been been the Director of Dining services at 2 Retirement communities where I have catered many professional events. I have catered weddings up to 200 guest so I am comfortable with large crowds.
Do you have a standard pricing system for your services? If so, please share the details here.
Depending on location and needs of the customer my rates start at $20 per person. This does not include travel cost &/or additional supplies required such as linen, plates, napkins etc.
How did you get started in this business?
I always had to make meals from what was in my house at the moment. Not always having what I needed or wanted so improvising was a big part of my creations. Cooking is about skill but it is also about kitchen common sense and knowing what ingredient goes with what and why. I found that it came naturally to me so I decided to make it my profession. Cooking is my passion and I love sharing it with people.
What types of customers have you worked with?
I have worked with customers from all back grounds and food pallets. I Create menus & dishes based customer preference while still adding me to the meals.
What advice would you give a customer looking to hire a pro in your area of expertise?
I would say to actually speak with them and see if they have a passion for what they do or if they just want to make money.
What questions should customers think through before talking to pros about their needs?
What they are looking for when it comes to food type & ideas
how many guest will be attending
& what services other than cooking the food do you want me to do.