Our staff is experienced in dealing with events of all types small and large. From crab boils to seven course sit down dinners, boxed lunches for 10 to buffets and Cajun boils of a 1000. We work with a variety of clients private to corporate. In addition to conventional event-type catering A4L also has extensive experience in institutional catering.
Executive Chef Rick Ling graduated salutatorian from culinary school in Pittsburgh, PA. He was a chef in many of the fine dining establishments there including the five-star restaurant Top of the Triangle and Chestnut Ridge on the Green. After Ling moved to the South and became the Executive Chef Appetite 4 Life we were awarded the Judges award for the 2008 Pensacola Crab Cake Cook-off this event included the areas fine dining establishments and the best caterers. In 2009 A4L received a Best of Pensacola Award by the U.S. Commerce Association.
Sous Chef Paul Buckney was been awarded the Best of the Northwest by Food Trend Magazine. Buckney has opened more than 6 different restaurants as the head chef. Additionally he trained under Gerhardt Wolfgang Brill former chef at Commanders Palace, who also trained Paul Prudhomme and Emril Lagasse. Throughout his 26 year career Buckney has traveled the globe and learned techniques that continue to influence his cooking. Buckney specializes in cuisine with a Cajun flair as well as Italian and true southern cooking.
A4L's core mission is to feed terminally ill, elderly and disabled individuals. All money made on our catering events goes to fund our non-profit mission. We are: "Catering to the community to feed those in need."
Planning your wedding can be overwhelming, but taking the time to choose the right venue, caterer, photographer, DJ, and other vendors will help create an unforgettable experience for you and your guests. Consider these tips as you begin your search and learn from the experiences of other brides. Read More