What makes Fusions Cuisine unique? We have a fine dining Executive Chef who is personally involved in preparing the food during production - not just line cooks and sous chefs. This makes a distinct difference in the quality of food that is produced. An Executive Chef has a different level of experience and expertise than everyone else.
How do you exceed your client’s expectations? We customize menus for our brides to reflect WHO they are and WHERE they are from. This allows the food to be an extension of their who they are and bring a very personal level of detail to the menu development. We procure the best products possible and are very particular about our staff on site. They interact quite a bit with guests and should be able to explain the food and help create a fine dining experience for the attendees.
What is your favorite item on your company’s menu? We have many food favorites - during the summer our sweet potato hash and our melon salad with sambal are two big favorite side dishes. Our Root Vegetable Gratin main entree is something vegetarians love for seated meals. The unique hors d'oeuvres our Chef develops for every event are always fun and intriguing. They are always a big "WOW!"
What’s one of your favorite trends? Favorite cooking trend: Mixing old and new cooking techniques. Dabbling in molecular gastronomy and using it where it makes sense.
Is there something you wish all bride’s knew about your job or the catering industry? The one thing I wish people would understand is good service really matters and good service is not cheap. You can't run a wedding (or any event) successfully without enough staff to set up, work the reception and handle cleaning in a timely fashion. They interact with guests from beginning to end. Having a reception properly staffed will make or break the success of the overall experience. Trust your caterer. They know what they are talking about.
Do you have wedding saving tips and advice for our bride's on a budget? Cost saving tips - while a champagne toast is nice, it's not always appreciated by all guests. Very few people actually drink champagne. Instead, offer champagne at the bar and let guests toast with a drink they already have in their hand. This easily saves a couple hundred dollars in glassware and champagne.
To learn more about Fusions Cusine, be sure to check out their website and five star reviews on WeddingWire.
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