The Story of Chef Doris and The Sharpest Eatery
Chef Doris Sharpe Frasier, MBA is the owner and operator of The Eatery along with her life partner Phillip Solomon. The Eatery has been operational for Catering and Wait Staff Services since 2008. However, in 2013 we acquired a space in the Greenfield Flea Market and became a brick and mortar restaurant specializing in "The $5.00 Meal" until 2017 when the Flea Market closed. The Eatery is now a Soul Food Restaurant on wheels because we purchased a Food Cart which we painted Pink and where we now offer carry-out and delivery services. Our catering and wait services are still operational as well. You can find us on Google, Facebook and our website [email protected] for of my story.
What make us stand out is that we operate our Pink Food Cart in a neighborhood that doesn't have a good Sood Food Eatery within 3 or 4 miles. We feed the homeless and we also provide lunches during the summer when school is out.
What I enjoy the most about my work is preparing exqusite, savory and succulent meals.
Regardless of the venue, boxed lunches for a chldren's group to a wedding dinner for 200 people, we offer an elegant meal that will fit any budget. An extravgant meal doesn't necessarily have to be expensive. Often, it is the small details that make the difference.
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Frequently asked questions
What is your typical process for working with a new customer?
For catering people generally call me and we sit and work out the details first of where and when the event will be held. Then we discuss what services they will require.
Next we will discuss the menu and prices and other details.
What education and/or training do you have that relates to your work?
Chef Doris has cooked in several restuarants across the country for more than 40 years. Many of her specialties she learned to cook while in the Low-Country of South Carolina such as Carolina Gumbo, Cajun dishes and Frogmors Stew just to name a few.
She receivied he Masters Degree in 2015 from Cornerstone University and went on to continues her education at Svhoolcraft College's Culinary Arts Program.
Do you have a standard pricing system for your services? If so, please share the details here.
My cartering prices depend on what is being served to who for what type of event. they are available on my website.
My Food Cart Menu prices are standard. 1 meat and 2 side dishes for $5.00. The Fast Food Menu Prices vary but nothing is more than $3.00 an item.
How did you get started in this business?
I got my first cooking job when I was 16 at Wayne State University. I worked in restaurants across the country and hosted a lot of parties on my own. People started asking me to host parties for them. The rest is history.
I started a Wait Service business because people often needed someone just to set up, serve, and clean up, particularly at Repast after a funeral.
What types of customers have you worked with?
I have worked with people who are having elegant birthday parties for there loved ones.
I worked at the African World Festival serving meals for a group of young African Dancers
A cooked a large meal for Heritage Works which houses African reugees.
A made boxed lunches for a group of teenagers.
I served a casual dinners to a group of business men.
I have cooked and served at several weddings.
I also do back yard Bar B Ques
My favorite things in serving lunch during the summer to those who are less fortunate that I.
Describe a recent event you are fond of.
One of my most rewarding events was free. I cooked and served Thanksgiving dinner this year to the homeless.
I also loved cooking dinner for Lordside Church and breakfast for Third New Hope Baptist Church.
What advice would you give a customer looking to hire a pro in your area of expertise?
Prepare. Know how many people you are feeding and how much of a budget you have to feed them. Be willing to compromise and make choices.
I try to work within any budget that a person has.
What questions should customers think through before talking to pros about their needs?
The main thing they need to know is can they afford to pay for the event that they are planning.