My love affair with the culinary arts began in college while working summers at the Fishers Island Country Club. There is an excitement and energy in the air that only a professional kitchen can provide. I was fortunate enough to hone my technical skills while expanding my palate and recipe repertoire. After college, I pursued a career as a chemist and project engineer while practicing and improvi
ng my cooking skills. I was always cooking for friends and family to rave reviews. I decided to leave the corporate world in 1990, and turned my passion into a business. My initial idea was “Your favorite meals in bite sized pieces.” I still use some of these ideas in my hors d’oeuvre menu, but have also expanded to breakfasts, luncheons and dinners. I make everything from scratch, and am particular about quality, making sure that the menu item tastes the same every time. I am amazed when a client tells me with relief, “Everything tastes great.” I can’t imagine anyone serving something that didn’t. Equally important is the quality of service that is provided by Allez Catering’s seasoned staff. A meal should be about great food and the people you enjoy it with.
