Here is an interview for you that we had with the lovely Izzy Wieck of Izzy’s Catering. Enjoy.
How did you get into the catering business?
I have always been interested in it and wanted to prepare food with love. And also I like to see people happy when they eat.
What about food made you want to work with it?
I always had the dream of making food with quality and not with quantity. People eat with their eyes. When an item is appealing then they will want to eat it. Food is a form of art that should be recognized. The slow food movement is very important.
How did you get to where you are today?
Through the support of my parents, friends, and the chef instructors from Eastern Maine Community College.
Is there anywhere else you’d like to go with your business?
Demonstrations, traveling, and participating in food conferences
Have you worked or learned from anyone significant?
Troy Mains of the Robinhood Free Meeting House. Alejandro Rave and David Adams of Thistles Restaurant, Carl Johnson of Fisherman´s Inn, Mark Janicki, Jay Demers, and Julie Dufour of Eastern Maine Community College who were my chef instructors.
What is your favorite food and/or dessert?
It always depends on the day and season. With cold weather, I crave Persian lamb stew.
From what you make, what sells best or is most liked?
It always depends on the season. For example during the season of Lent, people always order hot cross buns. Sage and basil-scented shortbread cookies all year round. Leek and goat cheese quiche is a great seller.
What events do you cater most?
The European Farmers Market and the performances during the school year at the Collins Center of the Arts. I just started a new venue at UMA in Bangor on Mondays and Tuesdays where I serve lunch items.
What catering services do you offer?
I do everyday meals, desserts, private parties, and/or functions.
How can people best reach you?
By email and/or phone.
Is there anything else you’d like to say?
The European Farmers Market is my bread and butter.
The Collins Center for the Arts and UMA in Bangor is bringing the bacon home.
Private catering is the gravy.