A seasoned professional, who tantalizes taste buds with any food challenge that comes her way, Andrea Mason, Owner and Chef of Catering By Dinner is Served, has a passion for food that is evident with each dish she makes.

While Mason has worked in a variety of careers, from counseling youth to writing technical manuals and marketing semiconductors, her heart belongs to the food industry. Dinner is Served was launched in 2000 as a Personal Chef service, preparing food for families on the go. In 2003, Mason took the step up to catering offering a full service menu with a specialty in vegetarian and vegan cuisine. . From wedding celebrations, to corporate annual meetings, to special ethnic events, to teas, and everything in-between, Dinner is Served can create the perfect menu to please any palate.

Mason was born and raised in Brooklyn, NY where she grew up with a love for food and culture. Her experience with food paired with a thrill for risk-taking are what made her see an opportunity and make it a reality.

Mason joined the American Personal Chef Association and began work as a Personal Chef for busy professionals as well as clients who suffered from variety of diseases and/or chronic illnesses who were looking to food to seek healthier lifestyles. Initially a challenge, Mason’s gift not only helped those with these obstacles, but created a new market for the business. For example, Mason is able to provide choices for a family of meat eaters as well as the one member who might be a vegetarian or perhaps suffers from celiac disease.

While Andrea comes up with creative concepts in the kitchen, she looks for inspiration and ideas from others in the culinary field. At the beginning of her career she had the good fortune of taking a class with the author Molly Katzen, of vegetarian cookbooks, The Moosewood Cookbook and The Enchanted Broccoli Forest fame at the Omega Institute in New York early.

More recently, Andrea has geared her interest in Peter Berley’s, “The Flexitarian Table” and Myra Kornfield who are pioneering the ideas of flexitarian menus. The term flexitarian refers to people who eat meat occasionally or often, but love vegetarian and/or vegan food. Mason’s clever creations have made her the caterer to turn to for those who follow this lifestyle.

Although the list is long, Dinner is Served has some specialties that can’t be missed – chocolate silken tofu pie, dairy free corn chowder and “faux” gras made from mushrooms are just a few. Mason prides herself on her ability to change and develop new recipes and remove the boundaries of labels and categories, setting her apart from others in her field.