I'm sitting at Tanimura and Antle's T&A Cafe having a breakfast burrito listening to a couple truck drivers who were both Marines swap service stories. Great stories about advanced water training for the one guy that had previously never had any water experience. This guy is a natural entertainer, sitting here with his guitar strumming Cheeseburger in Paradise for the breakfast crowd while he decribes saving a drowning soldier.
Don and Cheryl Ferch are husband and wife as well as co-owners of Contemporary Catering . They have been creating extraordinary events for their clients since 1988 and are proud of their family owned business that is based in the kitchen at T&A Cafe. Their motto is "Let Contemporary Catering Turn Your Dreams Into Reality!"
Don began his career while attending Los Angeles Trade Tech College in 1977. Following his graduation he was awarded a three-year apprenticeship at the Disneyland Hotel. In seven years with the hotel he was promoted from apprentice to Executive Sous Chef, responsible for all restaurants and banquet operations.
His career has offered him many opportunities. Starting with a move to Santa Barbara as executive chef of the historic El Paseo Restaurant. Relocating to Monterey County as Executive Chef at, the Highlands Inn. Where he received acclaim from Travel holiday, Gourmet magazine, San Jose Mercury News, Los Angeles Times and was honored as Chef of one of the top 100 Restaurants in Northern California. Don was the founding Chef and organizer of the MASTERS OF FOOD & WINE held annually at the Highlands Inn.While building his business, in 1988, he was voted Chef of the Year by the Monterey Bay American Culinary Federation. He also was a member of the faculty at Cabrillo College in Aptos teaching advanced culinary arts.