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Women of Distinction

had learned about the restau- from the day they opened eight years now, starting path? “I would say for any-
rant business, and the fact their doors. “Our staff is from ground zero, a brand body interested in a culinary
that we were relocating to San tremendous, and it’s always new business in a brand new career, to broaden your skill
Diego it made me realize it the same people because we’re town with no connections set and your base of knowl-
wasn’t the right decision at the in your home or your place of to the local community, but edge, learn about event plan-
time. I decided that marrying business. I can’t afford to have due to excellent products and ning, learn a little bit about
my background in hospitality any mistakes or any slip-ups. services, they have managed hospitality, and understand
with my new-found culinary Our staff runs each job like a to build up a huge following. that you’re getting into a very
expertise was the way to go. well-oiled machine.” “About 95% of our business physical field. Many people
As a result, PRET Gour- Prêt caters all types of comes from referrals or from don’t realize this, but there is a
met Services was born. Prêt, events, but regardless, they guests who have been at one lot of time spent on your feet
which is the French word for are always conscious of living of the parties we have catered and also a lot of heavy lifting.
ready, is a truly fitting name up to a standard of excellence. and knew that they would If you have a culinary special-
for Monique’s company. have to hire us for their own ty, then cater your business to
“When you hire us, you know, functions.” that specialty. If desserts are
you can rest assured that They offer a full menu of your thing, then study to be
every detail will be attended food choices across all types the best pastry chef around.
to and you will be receiving of cuisine, with one of their If you want to have a takeout
the highest level of service. most popular being a Medi- gourmet shop, then do it. If
We sit down with every client terranean style menu, which you like working front of the
to get to know them and what incorporates healthy grains, house, then give that a shot.
their needs may be. Often, lots of greens and herbs, really Just know that there is a big
they don’t even know what healthy proteins, and good world out there, and many
it is they need. The initial fats, because we need all of different areas in which you
interview, and continued open these items in our diets. We can specialize. There are no
communication, are vital to will also include food choices limits if you work hard and
the success of their event. based on our client’s requests obtain the required knowl-
Often a client may ask for a should they have guests edge to be the best you can be
certain food item, but if it is attending who are Keto, glu- at whatever you choose.”
not in season, we have to let ten-free, paleo, vegetarian, or
them know that they need to “We have found that it simply vegan eating plans.
consider a substitute because doesn’t matter if they are One fact that I hadn’t For more information or
we will not serve a dish that is planning a corporate event realized before was the impor- to book an event contact
not up to our standards.” for 500 or an intimate dinner tance of how the food looks Phone: 619.990.2461
Prêt Gourmet Services party for 12, we go through and how it is presented. Mo- Email: info@pretgourmet.com
is more than just a catering the same process assuring that nique explained, “I think one Request a quote at:
company, they will handle you too can show up at your of the most important parts of https://pretgourmet.com/contact/
your event from start to fin- event and enjoy it as if you catering is that the food must
ish, providing everything you were also a guest. We take the always be not only exquisite
will need for an exceptional worry out of your event.” to the palate, but a feast for
experience for their client and With so many catering the senses. We are visual, so
their guests. Prêt keeps up to companies to choose from, aesthetics and presentation
date on what is trending in Prêt wants to be certain to are a must!
the food world and will ask stand out among the rest. Prêt Gourmet Services
you specific questions that They will even visit your event has become a go-to catering
many companies don’t even site in advance to be certain company for many corpo-
consider. They will discuss the flow of serving stations rate events. With Monique’s
your demographic, who you and staff will be seamless. “My corporate background, her
are feeding, what your budget industry is oversaturated, but hospitality training, and her
is for the event, what kind of you’re going to find the client excellent culinary skills, she
event you are planning, is it who’s looking for the level of can approach any type of cor-
really low key or casual or is service that you’re providing, porate event with knowledge
it black tie? Do you need a and when you do make that and expertise.
full staff and bartenders along connection, they will be cus- I asked Monique what
with rentals and decorations? tomers for life.” advice she would give to our
Prêt offers a staff of people Prêt Gourmet Services readers who might be inter-
who have been with them has been in San Diego for ested in going down a similar

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