About
We are a chef driven chef run, chef inspired menu. Our chef is a certified pitmaster trained by a 4 time world champion. He is also a KCBS, SCBA, SBN certified judge. We know BBQ but we are not limited BBQ. We offer boxed lunches, buffets, live-fire events or we can't bring our event trailer to your wedding golf outing , get together or corporate event
helping our customers fulfill their dreams for their event
Highlights
Photos and videos
Reviews
Jennifer W.
Frequently asked questions
What is your typical process for working with a new customer?
I listen to the customer , what their needs are and what their budget is . I then give them options to make their event memorable.
What education and/or training do you have that relates to your work?
I am a certified pitmaster, trained b 4-time BBQ champion. I am a certifed BBQ judge for the KCBS, SCBA, and soon to be master judge in SBN. I also graduated top in my class and was.voted most outstanding cullinary student.we dont just do BBQ.
Do you have a standard pricing system for your services? If so, please share the details here.
We have a standard pricing for boxed lunches, bulk sales but we cN do custom work to fit a customers needs
How did you get started in this business?
I had been known as a whole animal cook. I had been contacted by several businesses that I need to go back to catering with this COVID-19. So I am back.
What types of customers have you worked with?
I have worked with everyone from a bride planning for wedding, to corporate lunches to large events such as the Gran Fondo Hincappie were the team of two cooks that prepared food onsite for.2600 people.
Describe a recent event you are fond of.
I would say the wedding of two.friends Mike and Alexa. It was at table rock state park.it was early october the leaves were just starting their peak color. The venue gave you a panoramic view of the mountain lake and the mountain valley.. It was rainy with a little fog when I came to set up. But about 15 minutes the sun came out and revealed the beauty of the area. It was a special day for so.e very special people and I got to share in that
What advice would you give a customer looking to hire a pro in your area of expertise?
Make sure they are licensed , insured,, their food is prepared at a licensed commisary.. look at their credentials
What questions should customers think through before talking to pros about their needs?
First have an idea of what you want, have a budget. Get everything in writing what you expect,