Today we’d like to introduce you to Carlos Crusco.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
Growing up with Argentine parents of Italian and Spanish heritage, I developed a wealth of knowledge, practice and opportunities for culinary travels throughout South America and Europe. My Culinary training includes The Escoffier Cooking School in Paris, France as well as Cooking with Maria Affinita in S. Agata, Italy. Cooking demonstrations include Le Cordon Bleu, Central Market as well as the Texas Beef Council.
The business started just as a small Private Chef operation where it was just me. We now have Front of House staff, Bartender service, Rentals and we collaborate with local companies like The Austin Winery to offer customers wine pairings with dinner. Over the last decade and a half, I developed a Residential & Corporate Catering business by specializing in unique culinary experiences. I now teach my staff and chefs “to keep food simple, use few ingredients that are seasonal and local, and most importantly to share the passion for food with customers.”
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Definitely not! Losing Chefs is a common practice in our industry. Staff comes and goes, so staying strong and being able to roll with those challenges is huge. Another aspect that is difficult is the lulls in sales. Sometimes you are making it big and other times, you wonder what you’re doing with the business. Staying fresh and up to date on service experiences, food trends, technology, etc… can be challenging.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
You should know that we are made up of a team of professionals striving to provide the best food experience in the comfort of your own home, hence our tagline: “The best table in town… Your Home or Office.”
Whether serving cocktails, wine or food, our TFSM Certified Chefs & TABC Certified Servers will execute events flawlessly and make guests feel at ease. A principle of our Signature Service is to “leave the kitchen as clean as or cleaner than when arrived,” so ultimately, you can be a guest at your own dinner party.
We specialize in four different levels of Service: Drop Off Party Platters, Tapas Parties, Prix Fixe Dinners, or Customer Specific Dinners. We also do Cooking Classes. Our Menus range from Spanish, Italian, French, Latin to American and Argentine. I am proud of the companies we collaborate with (Texas Beef Council, Partners in Building) or are Brand Ambassadors for (The Austin Winery).
We’d love to hear about how you think about risk taking?
Sure – the risk of stepping out on my own was huge! The risk of doing things differently than other caterers was also a risk. The risk of trying to step into the Construction and Real Estate Industry was big because no other caterers have attempted to do so. The risk of taking on debt, staff, and loans are all big risks that separate you from the rest who just “talk: about starting a business.”
- Email: firstname.lastname@example.org
- Website: www.chefcrusco.com
- Instagram: https://www.instagram.com/chefcrusco/?hl=en
- Facebook: https://www.facebook.com/chefcrusco
- Twitter: https://twitter.com/chefcrusco?lang=en