Company Info

Fare to Remember was founded in 2000 and is full service off premise catering company that is focused on providing exciting cuisine, fantastic service and a stress free event. Fare to Remember and its staff strive to achieve perfection no matter how large or small an event is. Fare to Remember can provide everything from food and beverage, rentals, staff and event coordination.

About Us

Food is the heart and soul of entertaining” is Fare To Remember’s motto.

When Fare to Remember was founded in 2000 it started with 2 employees, In the last 16 years, it has grown into a company with 20 full time employees and 65+ part time waiters, bar tenders, cooks and support staff.

Sarah Beth Davidoff

Owner / Director

Owner Sarah Beth Davidoff is a 1993 graduate of the prestigious Culinary Institute of America (CIA) in Hyde Park, New York. She received her B.S. from Florida International University’s School of Hospitality Management.  Chef Davidoff has over 28 years in the Catering Hospitality Industry.

Long before FARE TO REMEMBER began in 2000-her passion to own a catering company started early in childhood, when Sarah often cooked and baked with her mother. By age 16, she was helping her parents’ friends with their parties. As her name spread by word-of-mouth, she began to cater in people’s homes using her high school classmates as servers. Catering throughout high school she did everything from a school banquet for 60 people to the grand opening of a law firm for 150 people.

Davidoff knew her career goal was to own and operate her own catering company.

Prior to attending the CIA and FIU Chef Davidoff was an apprentice in the American Culinary Federation’s (ACF) Chef’s Apprenticeship Program.  During her years in the program she worked at the Fontainebleau Hilton. While in the program Davidoff was president of the Miami Chapter and won several awards and honors both locally and nationally from the ACF.

While attending the CIA she was elected as her group leader attesting to her communication and leadership skills.  She graduated with Honors and was invited to be a CIA teaching fellow (only 14 are chosen a year) a prestigious honor further indication of her people skills and culinary prowess.

While a student at FIU, she worked for Bill’s Catering under the supervision of Bill Hansen where she further honed her skills at off-premise catering.  Upon graduation she went to work for Gene Singletary at Gene’s Catering where she became the catering manager. During her tenure with Gene, she catered everything from a sit down dinner for 1,200 at the Port of Miami, intimate dinners for 35 to the Lipton Tennis Tournament.  Davidoff then joined Events by Premier where she studied all aspects of Kosher Catering, before opening Fare to Remember in 2000

Hendrik Cornelissin

Executive Chef

Chef Hendrik Cornelissin was born and raised in Denmark, where he learned a great appreciation for fresh ingredients and the importance of good food.  When he was 13 his father was transferred to Columbia where he finished school, and then headed to college in the states. He started out at Stanford with plans to go into accounting, but after his first job working in a restaurant, he was hooked and knew that a culinary career was his passion.  Hendrik is an Honors Graduate from the California Culinary Academy and the Le Cordon Blue (San Francisco Campus). After graduation, he traveled to Europe where he worked under 2 star Michelin Chef Jacques Chibios at the Hotel Gray D’Albion in Cannes France.  After a few years he came back to the bay area working at several fine restaurants, before moving to the Napa Valley and working in Walnut Creek, which is where he discovered off premise catering and its challenges.  In 1993 he left to open both a restaurant and banquet facility in Lake Tahoe where he stayed for several years, expanding their catering by doing off premise at private homes throughout the area.  In 2000 he relocated to Miami, where he took over as executive chef at the Hotel St Michel in Coral Gables. While there he won several national awards, including Best Brunch in Money Magazine and Most Romantic Dining Experience in Gourmet Magazine.  Looking for more of a challenge; he joined Fare to Remember as Executive Chef in August of 2005

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