Cooking and catering is an art

Before venturing in catering business, I worked at MIMOS Berhad and Jaring Communications Sdn Bhd for about 11 years, doing marketing and editorial tasks. Prior to that, I work at one of the western food restaurants as a trainee cook, for about 4 months. So, personally, I somewhat familiar with cooking stuff, including how to handling preservation of food substances.

To prepare foods is not easy. First thing to do is to think and plan what to cook and when to eat. Then list the raw materials needed such as what kind of fish, what kind of meat, what kind of vegetables, how many grams or kilograms of flour; what type of flour (wheat, corn, rice, etc) to use, the lists goes on.

Catering is providing food and services, and event catering ranges from box lunch drop-off to full-service catering. The food’s price you eat at food stall or restaurant is different from catering food, in which the latter is higher than the former. So, we at Lusiana Catering do both, in other word, pack food delivery up to VIP/VVIP serving.

We can cater for entire Klang Valley, including Putrajaya, Cyberjaya, Kajang, Bangi, Serdang, Dengkil, Sepang, Shah Alam, Kelang, Sungai Buloh and Rawang. Other areas we cover are Bentong (Pahang), up to Tanjung Malim (Perak), and Nilai and Seremban (Negeri Sembilan). (Picture: Special packaging with paper bag)