Good question. As it turns out we do. And if you entertain a lot or a too rushed to prepare healthy meals everyday, maybe you do too. While I still have a lot to learn about what a personal chef can do for me, one thing I know for sure; finding an affordable, hi-quality, and accessible caterer is often a challenge.
As it turns out, the husband of a former Temple colleague was starting his own food business. Peter Stamatacos has worked in a number of his family’s restaurants learning a variety of culinary styles. Since graduating from Penn State he has worked in some of the area’s top restaurants, most recently as Executive Chef at Morton’s Steakhouse.
I needed a buffet for twelve I could carry to my mother’s house on New Year’s Eve. Peter was only to willing to accommodate. He plated and presented a morning repast consisting of mini crab cakes with mustard mayo, sausage bites with dipping sauce, Caribbean chicken sate w/apricot chutney, goat cheese and caramelized onion tartlets with balsamic glaze, donut-apple bread pudding, fingerling potatoes with aoli, roasted red bliss with rosemary, and a small fruit tray. There were raves all around, particularly for the tartlets, chicken and bread pudding. You can learn more about Peter and his food operation by visiting his site, http://www.eatingoodcompany.com.