Drew's Catering

If interested you can contact me at Chefdrew53@cox.net Cell # 504-236-4995

Monday, May 23, 2016

Vegetable Lasagna

Posted by Executive Chef Andrew Ferrand at 7:46 PM No comments:

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Labels: Vegetable Lasagna

Posted by Executive Chef Andrew Ferrand at 5:46 PM No comments:

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Posted by Executive Chef Andrew Ferrand at 5:30 PM No comments:

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Tuesday, May 10, 2016

Strawberries

Posted by Executive Chef Andrew Ferrand at 7:12 PM No comments:

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Monday, May 2, 2016

Special Cakes

Posted by Executive Chef Andrew Ferrand at 9:15 PM No comments:

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Labels: Special Cakes

Herb garden

Posted by Executive Chef Andrew Ferrand at 9:02 PM No comments:

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Labels: Herb garden

Kabobs

Posted by Executive Chef Andrew Ferrand at 8:57 PM No comments:

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Labels: Kabobs

Oyster Cocktail shots

Posted by Executive Chef Andrew Ferrand at 8:52 PM No comments:

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Labels: Oyster Cocktail Shots

Red Beans

Posted by Executive Chef Andrew Ferrand at 8:48 PM No comments:

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Labels: Red Beans

Hot wings

Posted by Executive Chef Andrew Ferrand at 8:44 PM No comments:

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Mother's Day chocolate

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Labels: chocolate

Vegan

Posted by Executive Chef Andrew Ferrand at 12:41 PM No comments:

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Labels: Vegan

Roast Turkey Breast

Posted by Executive Chef Andrew Ferrand at 3:49 AM No comments:

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Labels: Roasted Turkey Breast

Sunday, May 1, 2016

Shrimp Pasta

Posted by Executive Chef Andrew Ferrand at 10:16 AM No comments:

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Fruit and Vegetable trays

Posted by Executive Chef Andrew Ferrand at 10:07 AM No comments:

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Vegetarian

Vegetarian

Posted by Executive Chef Andrew Ferrand at 7:49 AM No comments:

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Geese

Roast Geese

Posted by Executive Chef Andrew Ferrand at 7:22 AM No comments:

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About Me

Executive Chef Andrew Ferrand: Originally from Louisiana, Executive Chef Andrew started his career in 1983 in his hometown, New Orleans. I bring over 25 years' experience at contract food service and restaurants such as K-Paul's, Muriel's Jackson Square, Jacques-Imo Café, all are great company's . also I worked at Metairie country club, a private members club and centerplate contract food service at the New Orleans Superdome.

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