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Fusion Personal Chef Services Oct.
Fusion Personal Chef Services Oct.
Fusion Personal Chef Services Oct.
Fusion Personal Chef Services Oct.
Fusion Personal Chef Services Oct.
Fusion Personal Chef Services Oct.
Fusion Personal Chef Services Oct.
Fusion Personal Chef Services Oct.
Fusion Personal Chef Services Oct.
Fusion Personal Chef Services Oct.
Fusion Personal Chef Services Oct.
Fusion Personal Chef Services Oct.
Fusion Personal Chef Services Oct.
Fusion Personal Chef Services Oct.
Fusion Personal Chef Services Oct.
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Fusion Personal Chef Services Oct.

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  • 1. Breakfast Catering Cont….. •Coffee and Juice Bars •Chef Manned Stations •Omelett •Waffle and Pancake •Crepe •Eggs Benedict •Scrambled Eggs •Bacon •Sausage •Full Continental Breakfast •Cinnamon Rolls •Fruit Platter • Assort Muffins •Bagels • Cereals •Ect.
  • 2. We provide customized menus for Corporate and Private Events. We are looking for introductions to: • Real Estate Offices • Banks •Career Builder.com •Coca- Cola •Financial Planning Office • Ect. We service the Greater Boston Area and will beat the competition in Both taste and price.
  • 3. We cater for 2- 250 ppl. Sample Dinner Buffet Menu: Hors D’oeuvres Chicken Spring Rolls with an Asian Raspberry Sauce Honey Roasted Tomato Bruschetta with Ricotta Crab and Artichoke Dip served with Garlic Roasted Pita Chips Dinner Buffet Baby Greens Salad with Dried Cherries, Gorgonzola Cheese, Toasted Almonds with a Balsamic Vinaigrette Baked Salmon with a Strussel Topping Garlic and Rosemary Crusted Beef Tenderloin Grilled Asparagus Honey Glazed Carrots Roasted Fingerling Potatoes Chocolate Bread Pudding Assorted Chocolate Truffles Granny Smith Apple Wellingtons
  • 4. Sample Passed and Stationary Hors D’oeuvres Shrimp Skewers with a Coconut Dipping Sauce Assorted Sushi Rolls with Pickled Ginger and Wasabi Smoked Salmon in a Cucumber Round Potato Latkes with Sour Cream and Chives Mango and Apricot Chutney on Mini Toasts Scallops wrapped in Prosciutto Roasted Red Pepper Hummus with Herb Garlic Pita Chips Pineapple and Mango Salsa served with Tortilla Chips Mini Maryland Crab Cakes with Southwest Sauce Strawberries and Marshmallows with Chocolate Heat Mini Brie in Puff Pastry with Black Cherry Sauce Coconut Shrimp with Apricot Ginger Sauce Colossal Shrimp Cocktail with Cocktail Sauce
  • 5. Sample Dessert Buffet Mini Lemon Curd Tarts with Fresh Raspberries Chocolate Bread Pudding with Jack Daniels Sauce Warm Chocolate Chip Cookies Bourbon Pecan Truffles Kaluah Chocolate Truffles Mini Apple Wellingtons Carrot Cake with Vermont Maple Cream Cheese Icing Triple Chocolate Indulgence Cake Chocolate Souffle with Espresso Crème Anglaise Lemon Raspberry Tart Grandma’s Apple Crisp served with Crystallized Ginger Whipped Cream Crème Brulee Tart New York Cheesecake topped with Strawberries, Blueberries or Cherries
  • 6. “After my wife passed away, I found that except  for breakfasts I was very inefficient about menu planning, shopping for, and preparing dinners for one. I fumbled my way through a thicket of Visiting Chefs recommended by friends and advertisements and was lucky to choose Chef Christine Todaro, who ever since has rendered excellent service and varied fine meals in a very adaptive and low-pressure manner. Graham Sterling” 
  • 7. Hi Christine  We just wanted to extend our thanks for the wonderful and professional service you and Natasha provided. Not only was the food delicious it was also beautifully presented. All our guest were blown away! Your service far exceeded our expectations and we will not hesitate to call upon your services in the future or refer you to our friends and family. Many Many Thanks The Poku's NB Osei was very impressed with those colossal shrimp.
  • 8. Full Bar including Gourmet Coffees and  Smoothies Staff, Fusion’s Staff is very trained in their  jobs. Rentals- We used Be our Guest out of Boston. 
  • 9. We will tantalize your taste buds.  We won’t provide you food your wouldn’t  serve to your dog. We will provide you with extraordinary  Service. We won’t charge you for gratuity unless you  say its ok because we feel it should be left to the client discretion. Gratuities are a privilege in catering, not a right.

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