Hidalgo Catering Company

Serves Winter Garden, FL

35244

Hired 254 times

5 employees

25 years in business

Not yet available

4.8

This pro accepts payments via Cash, Credit card, PayPal, and Square cash app.

Next Service

Hours

Sun 8:00 am - 12:00 am
Mon 8:00 am - 12:00 am
Tues 8:00 am - 12:00 am
Wed 8:00 am - 12:00 am
Thurs 8:00 am - 12:00 am
Fri 8:00 am - 12:00 am
Sat 8:00 am - 12:00 am

Credentials

Background Check

Maurice Bichette 
Completed on 6/17/2021 

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Introduction

Our products are made from scratch and to order. No pre-made, frozen or canned goods will be served at your event. The challenge of using a food in a new or unique way.

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Q&A

What should the customer know about your pricing (e.g., discounts, fees)?

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Our prices are quoted on a per person basis. The cost of those depends on the type of food served, if a server is required and equipment needed. Alcohol is an added expense as are certain types of food, such as seafood, caviar or foie gras. Please ask for any clarifications you need after receiving your quote.

What education and/or training do you have that relates to your work?

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Graduate of the Notter School of Pastry in Orlando, Florida.

What types of customers have you worked with?

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Buffet service is the most common style that people are attracted to. Easy to set up and take down, we offer the services of our staff to serve your meal to the guests.

Describe a recent project you are fond of. How long did it take?

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We recently did an engagement meal for a couple. It was a complete surprise to the bride-to-be and we managed to cook an excellent meal for them both. The planning took a week and the meal was cooked and served in 75 minutes. A truly magical experience for everyone.

What advice would you give a customer looking to hire a provider in your area of work?

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Ask questions about what the professional serves. If you have a working knowledge of certain recipes, use it and ask the chef for their spin on those.

What questions should customers think through before talking to professionals about their project?

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How much work and effort it takes to produce the quality meals that we serve.

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