webster ny

 Brimont Catering Corporation was created from a vision of what it was like growing up in the ethnic suburbia of New York City. Our style of customer service creates a special relationship with our customers through getting to know them as people and their needs in the culinary sense so that we can satisfy every expectation. Creating Brimont Catering is only the start of what I wish to do in the culinary field, said Chef Cody. It is through our business, Deli and Catering company that we are able to create food and with flavor unlike most others.
 
 Often I tell people we can do anything with food, so long as we have the equipment to make it, and we have a lot of tools of the trade. The most important tools of the trade are skill and experiance, and anyone who has hired us knows we have both.

The catering menu features unique items that you will not find on most catering menus. I had to think about Rochester in general and what food is popular in its culture and and what steps I can take to set Brimont aside from the rest. There are no price fix menus and no prices in general on our catering menu, this allows our customers to create a menu based upon thier guests individual tastes and needs. Because every party or event is different, and all have certain requirements, we base our prices on individual needs.

Chef Cody's background in the field of culinary arts is vast and very interesting. I have always enjoyed cooking as a young boy, grilling pasta, eggs etc. I actually started cooking my later years in the Navy. I thought the hours might be better than what I was doing, I was wrong! I did though find I really have a nautral talent for food and flavors. Our very own teriyaki beef tenderloin on our catering menu is actually something I came up while on the ship, and now is one of the most popular items we sell.

Two months after the Navy I went to New England Culinary Institute for two years and worked intern at the River Cafe, Ciena, Tribeca Grill all in NYC. I was the banquet Chef at Tribeca Grill then moved onto Montrachet a French bistro under the direction of Chef Remi Lauvand, who by the way was far more brutal than what you see on tv.

I relocated to Rochester and worked around in many places, and after being told by Chefs, "I have no posistions for you other than a line cook, but with your resume you could easily take my job." That was all very nice to hear but not helpful in finding work.

I opened Brimont on Febuary 28, 2006 and had quite an experience with customers and neighors alike. I'm very close with my customers and always do my best to satisfy everyone I come in contact with, whether for catering services or just coming in the Deli for a sandwich, wrap or salad. I have enjoyed working here in Webster and the town has been good to me.

Please visit www.brimontcateringcorporation.com for a full Catering and Deli menu.

Here Chef Cody owner of Brimont Catering, prepares a meal for guests of the Edward Harris House in Rochester.