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CaterRology
About
We only use fresh, all natural ingredients sourced as locally as possible and create all menu items in our licensed commercial kitchen. At this time, we use Norcross Ranch out of Burnet and San Saba for our grass fed beef, and our vegetables come from local farmer markets when available. We use eco friendly, compostable/disposable pressed palm leaf plates and bamboo cutlery when not using plateware and silverware. We donate excess foods to local fire and police departments as well as food pantries.
I enjoy being able to be creative and thinking "outside of the box" when working on menus for clients.
Specialties
Level of service
Additional services
Meal(s)
Kitchen onsite
Serving style
Event type
Venue type
Full service or drop-off
Guest count
Budget per person
Cuisine(s)
Additional supplies needed
Photos and videos
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new customer?
All clients receive custom created menus based on their taste, venue and budget. After gathering some information on food preferences, etc...I create menus for their consideration. Once the menu is chosen, the estimate is emailed for approval, then a contract and an invoice. We require a 50% deposit at the time of signing and the invoice must be paid in full a week prior to the event.
What education and/or training do you have that relates to your work?
30 years experience in upscale restaurants, country clubs, hotels and resorts, with the last 22 of those being a Sous Chef and Executive Chef and now business owner.
A.o.S. in Culinary Arts from Johnson & Wales University at Charleston, South Carolina, 1994
Owned and operated "His and Herbs Gourmet to Go" from 2006 - 2009, and won The Burnet Bulletin's "Best of" in 2008.
Owned and operated the Baconette Food Truck from 2015 - 2018 and won The Texas Lone Star BBQ Association's Grilled Cheese Division in 2016, taking home a plaque and $700.
Do you have a standard pricing system for your services? If so, please share the details here.
CaterRology custom creates menus best suited for the clien'ts event and budget, so there is no standard pricing per say. The estimate and invoice will include a menu price per person, a 20% service fee for attended buffets, a $50-$100 travel fee (depending on milage outside the city of Burnet) and tax. Gratuity is at the client's discretion, but is greatly appreciated.
How did you get started in this business?
I always knew I wanted to be a Chef. My dad began teaching me how to cook before I could even see over the countertop. His mother was an exceptional cook and people would always show up at mealtime to have a bite of her cooking with my family when I was young, so it is in my genes I suppose.
What types of customers have you worked with?
I don't judge anyone, and would never put anyone in a classification. We are all just people and we all bring something different to the table, thankfully...it would be very boring if we were all the same.
What advice would you give a customer looking to hire a pro in your area of expertise?
Be open minded and flexible to a degree.
What questions should customers think through before talking to pros about their needs?
Their budget and preferences.