Today we’d like to introduce you to Eric Argie.
Hi Eric, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
I am a graduate of The Culinary Institute of America in Hyde Park, NY. Worked in the restaurant industry a little over 40 years. I was the Chef at Starker’s Reserve, Café Trio and many others over the years. When I decided to get out of the restaurant industry, I took the chef position at Lon Lanes Inspired Occasions, where I worked about a year before starting up my own Catering Business.
I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey have been a fairly smooth road?
I don’t think anyone going into business for themselves ever has a smooth road. The first two years in business, I worked 30 hours a week feeding the Jesuits at Rockhurst just to make enough money to pay the rent at my business. But slowly my business increased, about 20% a year. It’s been a 9-year journey that was going well until covid. It was like someone turned a knob and there was no business for 11 months. But the last couple of months clients are coming back and many new ones as well. Things are defiantly looking up!
Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
Well, I got out of the restaurant business because I didn’t like the way so-called fine dinning was doing it. Too many shortcuts and prepared foods! So I opened EA Catering & Sons to get back to real, from scratch, all-natural catering. While I offer several healthy options, I’m not talking “health food”; I’m talking about good food, the way things were done before all these prepared foods became so widely available. It’s surprising how many “chefs” are in the industry that really never created a from-scratch menu. So what I get to do is sit down with a client and create a perfect menu for them. Anyone who has attended multilabel catered events starts to notice that no matter who the caterer is the food is always pretty much the same thing. I love it when I do a wedding or corporate event, and the guests and hosts come up to me and say how wonderful and different the food was!
What matters most to you? Why?
The thing that matters to me the most is presenting delicious, honest food at a fair price. Whether it’s fine dinning, Office catering or the school lunches, I provide to some of the local schools.
- Buffets start at $13.00 per person
- Boxed Lunches start at $12.00
- Breakfasts start at $8.50 per person
- 150 seat Event Space $500 to $1000 depending on day and season
- Plated Dinners start at $25.00 per person
- Email: email@example.com
- Website: eacatering.com
- Facebook: https://www.facebook.com/EA-Catering-Sons-1389102481345629
- Twitter: https://twitter.com/cheferic_argie