FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
No - we customize all menus around the clients budget.
- What is your typical process for working with a new customer?
We ask for their vision of the event and what type of budget they fill comfortable working within. Then we start building a customized menu with the client to match their vision.
- What education and/or training do you have that relates to your work?
Fire Fighter Mark's Experience - For more than 15 years we have specialized in smoking whole hogs with a process that takes 12-18 hours to perfect. Served right from the cooker, onsite, your guests experience the full 'Pig Pickin' BBQ feel! Chef Kermit's Experience - career in the US Navy, I wanted to further my education in the food industry and went to Johnson & Wales University receiving a Degree in Culinary Arts. Then I went to Naples, Italy where I cooked for the 4-star Admiral for Cincsouth. After I served on the USS Detroit AOE-4, I was picked out of 2,600 Navy cooks to cook for the Vice President of the United States of America, Dan Quayle. I cook for many international and United States Dignitaries and many celebrities during my time in the US Navy. I left the Navy to become the first Executive Chef of a Prestige's Country Club, Robert Trent Jones. Then I return to being an Executive Chef and General Manager for Corporate Food Service. This catering company ran the Cafeteria for Hughes Network Company. After many catering events I decided to go out and start catering for myself and do something I love and share it.