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From Private Kitchen to Brick and Mortar The White Apron Caters For All

By Elisha Neubauer

The White Apron has an interesting start. Starting from the personal kitchen of professional Chef Jay Curcio, it began as a small catering business for local pharmaceutical representatives in Northern Massachusetts and Southern New Hampshire.

It wasn't long before Curcio and his small home-based business gained quite a following. As referrals poured in, Curcio found he had to leave his full-time job as a Le Cordon Bleu School instructor to keep up with the amount of work coming in. That was back in 2008. By 2010, Curcio was able to launch a physical location for The White Apron and has continued to grow from there.

"We are a full-service catering and event company with a focus on exceeding our clients' expectations," Curcio said. "We believe in using the highest quality, freshest ingredients possible; training and empowering our employees; keeping our focus on our core business; and striving to constantly innovate and improve our processes."

The White Apron blends an eclectic mix with elements of various cuisines, with a particular taste for food with Mediterranean flare. Curcio and his business partner ,and wife, put a little bit of everything they enjoy eating into their menus, which gives it such a differentiating style. But, regardless of the origin of the food they prepare, they have one rule: it must be high-quality.

"I believe strongly that the food we choose to prepare needs to be of the highest quality, that it has to be as fresh as possible and that everything we do is based on strong culinary techniques which require that we must take great care to prepare it properly," Curcio said.

As catering sees its ups and downs throughout the changing seasons, The White Apron has found a safe way to maintain its profitability and welcome new customers to the table. During the slow season, they offer intimate private dinners at their physical location in Dover.

"We typically set a table for anywhere from 4-8 people where I work with the group to hand craft a menu, focusing on specific items that the client would like," Curcio said. He sees it as a great opportunity to spend some one on one time with clients allows them to put some unique combinations together. "We pour some wine, listen to some good music, and I get to cook for my guests. I love to do it and everyone that has come in for a private event has loved it."

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About The Author

Elisha Neubauer is a freelance editor, ghostwriter, book reviewer, and author. She is...

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