Michael Joyner Catering

I am free to offer custom menus and food items, catering to specific dietary, budgetary requirements.

I am basically self-taught, although I have worked in a few restaurants, mostly on the non-kitchen side. 

I do have a price point that I tend to start with, however, I do events in a wide range. I usually start with the basics, then can customise dishes and menus to fit the situation. I do not have set menus and prices.

I'm basically a frustrated home-cook who really liked to entertain "back in the day". I was hired by a friend of a friend to assist with a new venture, which did not work out very well, but the experience showed me where I needed to be. I started out making gourmet finger sandwiches for an art gallery, and business slowly grew. I always said yes to the question "can you make this" then I would teach myself.

My specialty, I think, is medium-sized, private events, usually in the home. 50-75 guests is the bulk of my business, however, I have done a number of large events and weddins, up to 200 guests. 

I did a mostly-vegan/vegetarian wedding reception for (friends) a couple with Celiacs in the family, which worked out really well despit my trepidation. I probably would not have taken the job had they not been friends. Now it's not unusual to have similar requests for vegan/vegetarian dishes, and/or allergy conscious. 

Word-of-mouth is the best advertising; ask friends, remember the last few events you attended personally and do a little digging. 

Definately need to consider budget before going anywhere. The occasion and the type of event makes a difference: formal, informal, casual, family; food can be sit-down service, hour d'oeuvres & cocktails, or a mix of both; beverages are sometimes overlooked as well - full bar, wine & beer, champagne brunch...