The Farmer In The Hive
About
After a successful 25 year career in Finance and suffering from serious burnt out I took the layoff package, went to culinary school, travelled the world and came back and built a food truck and catering business. We are Veterans of Servant Leadership and we love to serve our foodies. We specialize in Small Boutique, Medium to Large Events. Our largest wedding to date was a Mountain Destination for 250. We have been creating beauty and happiness for 7 years... and we have figured out how to rent out an entire campground and feed 200 for a family reunion...we will make it happen! We are all French Trained Chefs with a lot of Street marinated in for good culinary fare. No matter where I am in the world...I'm eating from Street Vendors. Best and most creative food on the planet come from the Streets and our Moms!
Specialties
Partial or full planning
Event type
Number of guests
Supplies needed
Planning services needed
Timeframe
Photos and videos
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new customer?
I have a questionaire that asks basic questions like venue type, guest count, type service, menu requests, alcohol, dietary restrictions, food allergies and desired plate cost.
What education and/or training do you have that relates to your work?
I am culinary school trained and have owned my own boutique food truck and catering business since 2016. I have done many rehearsal dinners, parties, wedding receptions, sports parties, graduations, baby showers, wedding showers and birthday parties and corporate parties.
Do you have a standard pricing system for your services? If so, please share the details here.
It depends on how complicated the menu is for the venue. Most of my meals come in between $18 - $48 per plate.
$5-$10pp dessert service - includes coffee/tea service