About
We provide unique catering experiences for TRULY any occasion or setting- from camping in the woods, to multi course Michelin style cuisine. With 15+ years expertise spanning a huge spectrum of culinary genres.
We also offer interactive instructional experiences where we can teach you how to prepare any food item you can think of from Pasta to Sushi.
Need help with meal prep? We do that too.
Lastly we will also be facilitating pop-up restaurants in the Denver and surrounding cities, so be on the lookout.
Track Down - Your Next Adventure
Teaching is a huge passion for me. Spreading the knowledge and inspiring legends. Culinary is more than a passion.
We belive you can taste "Love" - its the most important ingredient.
Highlights
Photos and videos
Reviews
Kayla M.
Frequently asked questions
What is your typical process for working with a new customer?
After discussing the genre of food you would like to eat, we will discuss:
1 Official head count.
2 Your kitchen- particularly counter space and what equipment you already have.
3. How "Hands-On" you want to be- if at all. (anywhere from full on "cooking class" where I am instructional and verbal only; to you and your guests sitting down to eat and never having to touching any of the prep work or cleaning.)
4. Dietary restrictions, allergies, or accommodations.
5. Start and end time.
What education and/or training do you have that relates to your work?
Associate of Applied Science in Culinary Arts
What types of customers have you worked with?
Filmed a commercial for Oroweat with Tom Colicchio.
Jeppesen.
Top Golf.
Remax.
Luis Guzman.
Ludacris.
George Lopez.
Blink 182.
Gerard Butler.
Mike Ward Bentley & Maserati of Denver.
Many MANY more.
Describe a recent event you are fond of.
Annual Denver Polo Classic we won best dish, got personally invited to attend a second year, and won best dish again.
What advice would you give a customer looking to hire a pro in your area of expertise?
Be weary of people who are very good at plating. Yes the food should look good, but taste is slightly more important.
Anyone, with enough practice, can make any dish look appealing/appetizing. We want our food to create or rejuvenate a memory. We do not cut corners. Nothing processed no fillers. Quality vs quantity.
What questions should customers think through before talking to pros about their needs?
Timing and space.