Privé Catering

Serves New Braunfels, TX

35244

Hired 93 times

1 employee

3 years in business

$30/person

5.0

This pro accepts payments via Apple Pay, Cash, Check, and Zelle.

Next Service

Hours

Sun 12:00 am - 11:59 pm

Mon 12:00 am - 11:59 pm

Tues 12:00 am - 11:59 pm

Wed Closed

Thurs 12:00 am - 11:59 pm

Fri 12:00 am - 11:59 pm

Sat 12:00 am - 11:59 pm

Credentials

Background Check

Trent Smith
Completed on 7/6/2022

Introduction

Hello, I’m Trent Smith, the owner of Privé Catering. As an aspiring chef and graduate of The Culinary Institute of America, I bring a passion for culinary arts rooted in my upbringing as a second-generation cook from Lafayette, Louisiana. My specialty lies in Cajun cuisine with a French foundation, blending tradition and flavor to create unforgettable dishes. At Privé Catering, we recognize the significance of food in life’s most meaningful moments—whether it’s a wedding, graduation, or even a funeral. Our mission is to be a part of those cherished memories by delivering exceptional service and delicious, thoughtfully prepared meals. Committed to excellence and food safety, we’re certified to handle and serve food with the utmost care. We look forward to making your special moments even more memorable with our personalized touch and dedication to quality.

Q&A

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

My prices are based on market demands and competition. I like to stay below the average to make customers more comfortable. My main focus is not making money but developing long lasting business relationships.

What is your typical process for working with a new customer?

1. Schedule a Meeting to Set Expectations and Answer Questions. 2. Review Roles and Responsibilities. 3. Discuss Desired Outcomes. 4. Anticipate Roadblocks and Plan Ahead. 5. Ask for Feedback. 6. Take Notes and Follow Up.

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

I am currently enrolled at the Culinary Institute of America studying Culinary Arts. I also I am a certified food handler with Servsafe with the manager's certificate.

How did you get started doing this type of work?

I got started with catering because of my pursuit of my culinary education. My pursuit towards being a chef came from my love for cooking and my willingness to serve others.

What types of customers have you worked with?

I've worked with business owners and people that are apart of the San Antonio community.

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

I recently did a dinner for a family that was celebrating their grandparent's anniversary. This was a first annual event that they hope to continue. I was so happy to be apart of their event. We made a great impression and will be apart of a precious memory in their family's tradition.

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

The best advice I would give is to seek those companies that are wanting to do more than just make money. Building long lasting bonds is what life is about. You never know how something so simple can save generations.

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

1. Event Details: What is the date, time, and location of the event? How many guests are expected to attend? 2. Budget: What is the allocated budget for catering services? Are there any specific cost constraints or considerations? 3. Cuisine Preferences: Are there any specific cuisines, dietary restrictions, or cultural considerations that need to be accommodated? 4. Menu Requirements: What type of menu are you envisioning? Are you looking for a buffet, plated dinner, family-style, or cocktail-style reception? Do you require specific dishes or customization options? 5. Beverage Service: Will alcoholic beverages be served? If so, do you need a full bar, beer and wine only, or specialty cocktails? Are there any non-alcoholic beverage preferences or requirements? 6. Service Staff: Do you need catering staff for setup, service, and cleanup? If so, how many staff members are required, and what specific roles are needed? 7. Event Logistics: Are there any logistical considerations such as rental equipment, tables, chairs, linens, or decorations that the caterer needs to provide or coordinate? 8. Venue Requirements: Does the venue have a kitchen or any specific facilities that the caterer needs to work with? Are there any restrictions or guidelines provided by the venue regarding catering services? 9. Timeline: What is the timeline for the event, including setup, service, and breakdown? Are there any specific timing considerations that the caterer needs to be aware of? 10. Vendor Coordination: Will the caterer need to coordinate with other vendors such as event planners, florists, or rental companies? If so, are there any specific requirements or preferences for collaboration?