BiteByPitsi

The perfect menu rest on striking the balance between giving the client something new and exciting but also grounded in familiarity. The only way to do this is to talk to the client like they are a friend you are getting to know. It goes beyond likes and dislikes, but if you can trigger a memory you will be sure to leave them satisfied.

Being a chef is like being a magician. It take a lot of hard work and dedication to master a range of disciplines, techniques and skills. That's the tough part. The reward for all that hard work is the look on the clients face when they taste a culmination and that expression of your passion through food. I do this because I love it.

I have always had the spirit of an entrepreneur. I focused all my time in being a master of my craft before starting Bite By Pitsi. I have alway wanted to be the captain of my own ship and being a small business owner allows me to do that. I'm a people's person who loves interacting with clients just as much as I love cooking for them. Being a chef in a professional kitchen doesn't allow you to interact. That's why I started my own thing. And it's been a great journey so far.

I've been a professional chef for over a decade. You will not find a more dedicated supplier in the small, medium or large scale catering space. I have and continue to select my team very carefully. Excellence in food preparation, client interaction, timing and execution as well as presentation is always the gold standard. You will not find a better caterer out there. Period.

Kitchens are similar to hospitals in maintaining safety from microbes. Hand sanitizers and proper hand washing practices are standard in the nest kitchens across the country, kitchen I'm very familiar with. This is the same with cross contamination. To put it another way, I have been trained to deal with microbes like Covid since I first stepped foot in a kitchen.