By J. DAVIS

Award winning Chef Lutz Lewerenz says early planning and booking to get the rooms you want is essential. A year in advance is not too early for a popular spot.

State your personal preferences with the Banquet Manage and Chef early in your discussions. Do you prefer a buffet, a sit down dinner, food stations, cocktails or whatever? Be frank with the caterer about the amount of money you are prepared to spend.

Sculpture Artist and Chef Lutz at work.

The price depends primarily on the type of food. The basic decor and service are included in the package but you can request extras. You should discuss the colors of the linens to be used place settings and center piece selection. (Chef Lutz is also an ice sculpture artist.)

Floral arrangements and other "specials" can be ordered via the caterers "outside list." A good caterer can go a long way toward saving you money by using his contacts and being a "one-stop" supplier.

Ask your caterer for pictures and sample tastings of the dishes you are considering. This will help you in your final decision. Then check if any of the food stuffs come frozen or in cans. If you want special ethnic food, find out early if your caterer can supply what is needed.

Another idea is to have your reception catered off-premises such as at the Victorian Wedding Garden in the Queens Botanical Garden or other sites suggested by the couple’s life style. Note: Any food left over (either off-sit or on-site) can be sent to set to the bride’s choice of a homeless shelter, senior home or other similar organizations.

Finally, for all services you select, get a written agreement and keep all receipts etc. in a special folder. Yes, wedding insurance is available to cover losses should certain difficulties arise. See your insurance agent.

Chef Lutz is the executive chef at the Holiday Inn Crowne Plaza in Elmhurst, Queens.

He is a member and recent honoree of the International Chef’s Big Apple Chapter and won "Best of the Year" from the Guild of Chefs of N.Y.