About
I see that more people are going the affordable homestyle food route. I offer a big variety of homestyle foods along with taking into consideration special diets, ethnic and special requests. At any event that we cater we arrive early. Set up the buffet table, clear plates as needed and refill foods as needed. We also help clean up afterwards.
I love everything about it! Meeting with the customer to help them choose their special menu. Preparing their food to their specifications and just being a part of helping make their event a success.
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Brad K.
Megan A.
Paige R.
Mindy
Frequently asked questions
What is your typical process for working with a new customer?
I normally like to meet with them in the beginning so both parties can get familiar with each other making it more comfortable for us to communicate. We would then discuss menu choices, other options, the services I provide and then pricing.
What education and/or training do you have that relates to your work?
Im a self taught chef. I worked for Lutzs Steakhouse in Noblesville for 16 years. Started from the bottom to kitchen manager and ordering for the restaurant from six different companies. I did all banquets for them as far as weddings, funerals, graduations and golf outings etc.. They retired so I moved on to Pebble Brook Golf Club in Noblesville for four years as kitchen manager and banquet manager. I ordered food and supplies for the restaurant and golf outings. Met with customers for future parties and outings. Then moved on to a cafe in Atlanta, Indiana where I managed for the last three months before the virus hit us. It did not reopen because the place could only seat forty people and we only had two busy days a week. I have been doing banquets on my own for at least twelve years to supplement my income. Now Im available full time.
Do you have a standard pricing system for your services? If so, please share the details here.
I normally let you choose your menu and then I will find the most reasonable prices for the items you choose.
How did you get started in this business?
I had been given full reign at my places of employment as far as meeting with the customers, helping them choose their menu, pricing their items they chose and preparing their food. I enjoyed that much more than just working in a kitchen full time.
What types of customers have you worked with?
I have done many banquets over the years. Lots of high school senior graduations, retired state Senator Luke Kenley, Mayor John Ditsler, Hamilton County employees 300-450 at a time, Christmas banquets for factories and Walmart in Noblesville for four shfts and many golf outings one in particular with Adam Vineteri as a guest speaker for five years in a row, the Indianapolis Colts fundraiser golf outing and the Hamilton County Sheriffs Dept.
Describe a recent event you are fond of.
I really enjoyed catering for a good friend of mine. Her daughter was married last summer and that was a special experience for me.
What advice would you give a customer looking to hire a pro in your area of expertise?
I would suggest to meet with any potential caterer in person. You really want to make sure they would be someone who you feel comfortable to work with.
What questions should customers think through before talking to pros about their needs?
Find out what the price includes. Make sure there wont be any extra fees at the end that youre not aware of.