Today we are going to take you to a special event and give you an idea of our full service setup and display for your buffet style catering. Sometimes we are faced with the challenge of a makeshift kitchen, because there may not be kitchen facilities on site. Of course we can make the bulk of the food at DeJavu Restaurant and transport it to the venue, but I prefer not to do it that way. What I do instead is prep as much as we can before we leave, then prepare your food on site.
First and foremost I pride myself on serving you as my guest the most fresh and perfect food possible. That is why I prefer to go out on location, and prepare your food on site.
So just recently we were entrusted with serving 700 employees for a Employee Appreciation Banquet. The company ordered some of the best foods from DeJavu Restaurant. Although we were to serve in a company substation we made it top of the line service and as if they were being served in a Five Star Hotel. This was a large job coming from a small place. No Problem for Chef Gary and the staff of DeJavu. Chef James Moore Jr, Nicole, Darnell, Jennifer, Erica, Abby and Chef Gary Shaw was the anchor staff; along with Toni and I. We have worked together closely for years and we all work well together.