New Web Site Launched for Alpina Catering of New Jersey
Growing up in Vevey, Switzerland, food was always at the core of Olivier’s youth. He worked on his grandfather’s vineyard where his mother would cook for the 30-40 people who harvested the grapes. He would often take a bus after school to his aunt and uncle’s farm where he learned to make cheese and butter and helped harvest the wheat and corn. These early experiences growing, preparing, and enjoying food with his family influenced his decision to take a cooking class in school. By the time he entered culinary school and landed an apprenticeship at one of the finer restaurants in his town, he was well on his way to a burgeoning career in the culinary arts.
After graduating from The Canton De Vaud Culinary School In Montreux, Switzerland in 1979, Olivier gained valuable experience working in restaurants and for a cruise line where he refined his culinary skills and learned the fine art of presentation and setting up elaborate dining buffets. Later, Olivier moved to the United States. His first job here was working for the highest rated French restaurant in New Jersey, Le Delice, followed by a variety of ethnic restaurants. In addition, he performed consultant work for clients who were starting restaurants and sought his expertise in setting up and managing an efficient kitchen. A co-worker friend asked Olivier to do corporate food service and the two soon became partners starting the Campus Food Service business. Eventually, Olivier bought out his partner and took on full ownership.
As business grew, Diamon Catering emerged as a second business to handle off-premise catering for weddings and special occasion events. Some of Olivier’s more memorable experiences include catering for the former Governor Thomas Kean’s presidential inauguration to Drew University, catering for the crew of an HGTV Home Makeover show, servicing 10,000 visitors of a New Jersey-New York in-water boat show, and planning and catering an elaborate Halloween fantasy wedding.
The continued growth of the two businesses led Olivier to merge Campus Food Service and Diamon Catering to create the all-occasion and event planning service now known as Alpina Catering. His son Joel, a graduate of The French Culinary Institute of New York, joined the company’s team of culinary chefs a few years ago, making Alpina Catering a family business destined for longevity.
With over 35 years as a culinary chef and caterer, food remains at the heart of Olivier’s life. He is well known for his hanger steaks, a favorite among his regular clientele. He has established a quality catering company that is passionate about creating memorable experiences and incredible cuisine for its clients. Be sure to visit his new Web site, http://www.alpinacatering.com to view his gallery of event photos, menus, testimonials, and contact information.
Alpina Catering services Northern New Jersey and beyond. Olivier states that “Every client has a vision for what they want. Whatever they dream up, I will make it happen.”
5 Sylvan Way
Parsippany, NJ 07054
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