|Sunday||12:00 a.m. to 12:00 midnight|
|Monday||12:00 a.m. to 12:00 midnight|
|Tuesday||12:00 a.m. to 12:00 midnight|
|Wednesday||12:00 a.m. to 12:00 midnight|
|Thursday||12:00 a.m. to 12:00 midnight|
|Friday||12:00 a.m. to 12:00 midnight|
|Saturday||12:00 a.m. to 12:00 midnight|
Bear Country Catering LLC
About this pro
Great 1st meetings with chef.May 22, 2018Verified
Bear Country Catering was amazing!!! Delicious food, professional friendly staff. TOP NOTCH CUSTOMER SERVICE. From start to finish Danielle was easy to work with and full of great ideas. Bear Country Catering goes above and beyond to ensure your event runs smoothly. Hire Bear Country Catering - you won’t regret it!May 21, 2018Verified
Photos and Videos
- What should the customer know about your pricing (e.g., discounts, fees)?All menus are custom designed and specific to each customers budget.
- What is your typical process for working with a new customer?We start by sending out a questionnaire. As soon as we receive this back, we start the menu creation process. My process is simple, I get the questionnaire from you, I review it and create a few different options of what we can do, although this is not the limit, we can pretty much do anything and nothing is set in stone until we sign a contract. I will send over a few options, then we can discuss, figure out a plan that you want and we can go from there. I match every menu up specifically to be within your budget while providing the best high quality local ingredients.
- What education and/or training do you have that relates to your work?Who are we? I have been cooking for the masses from as far back as I can remember. From the over 100 guests at a family thanksgiving to a small intimate gathering of close friends, it didn't matter the size, I was cooking and I was learning from everyone around me! Grandma’s pecan pie, my cousin’s delicious stuffed mushrooms, my mom’s macaroni salad, my aunt’s casseroles, all the way up to my mother in law's red sauce, which is pretty epic, all were my basis to knowing and loving food. Austin and I both knew we wanted to be Chefs from the time we could peek over the side of the kitchen counter. I started out as a line cook when I was in my early twenties, worked my way through college finding my way in and out of the culinary field, law enforcement, business management, veterinary and finally back to what I love most, being in the kitchen, and with that, I stayed in the field and started numerous catering programs and ran multiple kitchens through the years. Most recently, before we decided to venture out on our own, I was a sous Chef at a multi-million dollar restaurant. My husband Austin, is a brilliant Executive Chef with over 20 years’ experience in the culinary world and a Magna Cum Laude graduate from culinary school. He has been a Chef from small to large multi-million dollar restaurants, this man knows his way around a kitchen. We first met when I was just starting in a new kitchen, he was my Execution Sous Chef (I was a little kitchen manager minion at the time, so, ya, he was my boss) and as soon as I saw him on the expo side of the line, that was it, I knew I was looking at the love of my life and soon he realized he was looking at his, with a little nudging from me of course. Austin's wealth of knowledge in the fine dining world amazes me each and every day and he has an abundance of knowledge to give to others, constantly teaching anyone that wants to learn. He really does impress me (and everyone else) on a daily basis.