Adam Ostrofsky - Feast and the Fable

Serves Attleboro, MA

35244

Hired 62 times

6 employees

5 years in business

$125/person

4.9

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

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Credentials

Background Check

Adam Ostrofsky
Completed on 11/28/2021

Introduction

As a licensed caterer in the state of Massachusetts, I bring over 25 years of experience and a passion for delivering a top-notch culinary experience to my clients. I own Feast and The Fable, a catering company. My journey in the culinary world has been rich and varied, featuring roles in award-winning kitchens across the country, including my beloved hometown, Boston. This extensive background has equipped me with a unique palate that I’m eager to share at your table. My commitment to quality extends beyond the plate, as evidenced by my ServSafe certification and the meticulous preparation of meals in a reputable and inspected kitchen. We recently were Featured as The Boston Celtics Small Business of Playoff Game 1. Throughout my career, I’ve had the privilege of contributing to esteemed Boston area restaurants such as Blue Ginger, Sel De La Terre, L’Espalier, and Animal in Los Angeles. I’ve had the honor of being mentored by culinary luminaries including Ming Tsai, Frank McClelland, Louis Dibbicari, Tony Susi and a host of others, absorbing their knowledge and techniques to further refine my craft. Collaborating with some of the best restaurant staff available, I am dedicated to fulfilling your catering and personal chef needs, ensuring an unforgettable dining experience that exceeds your expectations. Let’s embark on a culinary journey together, where professionalism, passion, and unparalleled flavors meet.

Q&A

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

We have various menus from passed apps, in home dining. Once on site the day of the job I charge $200 labor at a minimum of 5 hours for any additional cooks with parties of 8-10 or more. Family Style gig's are slightly easier than our Prex Five one's, which require chef to have a set of hands. Those involve allot of moving parts to ensure that the night is fun, entertaining and interactive. Servers are a flat $200 per person for the night. These consist of both current industry and industry veterans who are well groomed with perfect finesse. All of this is negligible 100% and I want people to feel extra important.

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

It all starts with us connecting and speaking about your beautiful event. Several steps will be made to ensure you’re comfortable with hiring me at my rates. We usually either come to an agreement or if you need more validation, we can set up a tasting.

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

I worked at every chain restaurant in Massachusetts from the age of 15-21 years old when I started Newbury College. After a semester I graduated from California Culinary School in San Francisco.

How did you get started doing this type of work?

I became a chef after realizing this was my calling and passion.

What types of customers have you worked with?

Dozens. I love them all.

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

Cookbooks

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

Serious inquiries only