Conte' Catering

July 4th was a busy one for me and my team, I have to let everyone know that starting out in the food business may be one of the hardest and most demanding jobs out there today. Restaurant failure rates and chef turnover rates at a all time high (hence my turnover to the catering industry). Going through culinary school (Institute of Culinary Education) for me was a great soul searching journey that I will never forget. The fundamentals of cooking and going back to the basics is a must for all casual and professional cooks, but thats another story/blog (see here).

Going through a 2 year hiatus in working at the Gramercy Park Hotel, Tides Seafood, and Eleven Madison Park. I finally got my calling, that in order to better myself, my craft of cooking, and being able to fully express myself through my culinary education, I had to leave the industry part time.

I now am able to allocate my time and manage stress levels and also be able to put out the food I believe in. The food I serve is how I speak to the world, let out my emotions and what brings me close to the people I care dearly for.

Conte Catering tho small and ambiguous right now is built by myself and hardworking friends, that are not cooks but more rather complied up of and RN, Med Student, DDS student, Accountant, and Insurance Analyst.

Camacho July 4th - Hors d'oeuvres and Burger/dog Bar Pics - 50 People

Penthouse B


Full Bar


Blue Point Oyster Shooters


Truffled Puff Pastry Duxelles


Crabcake bites with salsa verde and roasted red peppers


Tomato and Fresh Mozzarella Skewers


Salmon Tar Tar with Wasabi Creme Fraiche and Soy Tapioca Caviar


Lemon and Plum Glazed Chicken Skewers


Smoked Marsala infused Shrimp Skewers


Burger Green Bar


Shallot Sirloin Burger and Sharp White Wisconsin Cheddar


Dogs!


Strawberry Soy Panna cotta


Sweet Pimm's Lemonade


tired red socked chef