When and where did your career in the food industry/event planning begin?
My career began with the opening of Aquavit in New York, and from there I went into hotel industry, working at the Hyatt and Ritz Carlton. At the hotels I began working as a banquet captain, which led me into event planning.

What were your favorite foods growing up?
Peanut butter and jelly sandwiches, and Mom's home cooking. I'm of South American & Italian descent so mom's cooking was pretty varied.

Do you cook at home? What is your favorite dish to prepare?
Whatever I have a craving for that day. Mostly Italian, fresh sauces and just as fresh fish and pastas.

What is your favorite culinary tool?
My chef's knife and cutting board.

If you weren't an event planner/chef, what would you be?
I think I'd like to be a dancer.

What is a rule to a planning a perfect event?
Even if there is a fire in the kitchen, the guests should never know.

What inspires you the most when planning an event?
It's a birthing process. The whole process from start to finish; seeing your hard work come alive and enjoying the smiles on the guest's faces in the end.

What are recent trends in the food served at events you have noticed?
Within the past two years there has been a return to comfort foods. Now, along side of duck confit on toast, you are also more likely to see beef sliders and macaroni and cheese. And, pigs in a blanket never go out of style.

What is the biggest challenge in planning the food for an event?
The biggest challenge is balancing a patron's taste and budget.

How do you calculate such an equation?
It depends on event. Each event has different palates, so the food served at a wedding may not be the same as the food served at a fundraiser.

What, in your opinion, is the biggest mistake people make when planning the food for an event?
Getting too eclectic -- at the end of the day people's tastes are simple. Sometimes getting too fancy in presentation and preparation is not the best idea, especially if the food is not something that can be executed well for the particular event. Some dishes cannot be prepared for 700 guests as they can for 200 guests.

Are there any foods to avoid when planning the menu for an event?
When dealing with a large group, avoid meats like veal, as they tend to be considered politically incorrect. Be very careful serving anything with nuts.

In your opinion, what are the three best foods to serve at an event?
Beef, you can never go wrong. Also, chocolate, and though some people have seafood allergies, shrimp is always a big hit.

What do you think is the optimal dining arrangement for event dining? Buffet, sit-down, or an appetizer party?
I think it depends on the kind of party and the feel you're trying to achieve. Lately, people have been veering away from traditional sit-down and leaning more towards heavy cocktail receptions, but it all depends on the event and the desired atmosphere.

If the hosts are trying to save money in planning of their event, what would you recommend they do to cut costs?
You can serve a high quality meal if you cut down the spending for flowers and linens.

What about the bar bill?
Some companies offer it bar packages with their services. However, if you're doing a buffet style event, you should not skimp on the booze, as the bar will be a key component to the evening. For a sit down dinner, where wine is mostly consumed, you could highlight a specialty drink from the bar to inform guests of their options, but keep the costs down.