Catering and Bar Services by Daniel

I am a small caterer, I don't have the overhead of other catering companies. This allows me to be flexible and reasonable with pricing.

The first thing I do when working with a new customer is meet with them at the location. I want the customer to feel comfortable and get to know me personally before the event, and avoid all kinds of surprises. I like to see the location, help with the planning, and to discuss and customize the menu for the event according to the location as well. This is all free of charge!

BU Culinary School, and many years of work handling different events of all sizes in hotels and restaurants such as the Four Seasons in Edmonton, Canada, Sonesta Hotel in Bermuda. By speaking different languages, traveling, and working in different countries, I have experienced many different cuisines which shows in my cooking.

I worked in hotels when I was young, then teamed up with an esteemed event planner in Montreal to execute major events. From there I worked as a sommelier in Bermuda where I met my wife, and that's the road that brought me to the Boston area. When my kids were in school, I decided to start my own catering company.

All types, big and small. Dinner parties, Weddings, Bar/Bat mitzvah, kosher, non-kosher, Corporate, you name it!

At a wedding I did in October for 120 people in the Worcester area, we had a problem when we were cooking. The sprinklers and fire alarms started going off in the hall. I had to move the ovens, so I put the oven in the elevator, created a "kitchen" with three different cars to block the wind, and I cooked on the street. The whole wedding was executed with no pressure on the family, nobody knew what was going on except the bride and groom, and everything went smoothly. I was so happy that it worked out.

My advice is to hire someone who deals with food that is cooked from scratch, and not frozen. Good quality for a reasonable price and not mass-produced. Avoid the caterer who plays games and increases pricing for hidden fees not originally included in the headcount pricing.

What is included in the price? Is the caterer is going to be there themselves to make sure things run smoothly and execute the event? Can the caterer also provide Bar services? Also ask about liability insurance for the bar.