We are a chef‑led catering company that adheres to food safety standards aligned with FDA Food Code guidance and ServSafe best practices. Our goal is to serve delicious food safely in a variety of environments, including non‑traditional venues.

Our food safety practices

• Sourcing. We purchase from reputable suppliers and maintain proper cold‑chain handling from receipt to service.

• Personal hygiene. Team members follow handwashing, glove use, hair restraint, and illness‑reporting policies. Staff who are ill do not handle food.

• Separation and sanitation. We prevent cross‑contamination through dedicated cutting boards and utensils, frequent sanitizing, and proper storage.

• Cooking temperatures. We cook foods to safe internal temperatures and verify using calibrated thermometers.

• Hot and cold holding. We maintain hot foods at 135°F or above and cold foods at 41°F or below, using insulated carriers, cambros, and ice as needed.

• Transport. We use food‑safe equipment and vehicles, limit time in the temperature danger zone, and document holding where appropriate.

• On‑site operations. We set up handwashing and sanitizing stations, protect food from environmental exposure, and adjust service methods to venue conditions.

• Leftovers. For guest safety, perishable items left outside safe temperature controls for more than two hours may be discarded. Once food is released to the client after service, ongoing safe handling is the client’s responsibility.

Allergen awareness and labeling

Many of our menus can be adapted for dietary needs. However, our kitchen and mobile equipment handle common allergens and gluten. We cannot guarantee an allergen‑free environment.

The nine major food allergens recognized in the United States are milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. We label dishes at events with clear indicators such as "contains dairy," "contains nuts," or "gluten‑free" when appropriate, and we can provide an annotated menu for planners upon request.

How to request accommodations

To help us plan safely and effectively, please provide the following at least 14 days before your event.

• A list of guests with known allergies or severe dietary restrictions, including the specific allergen and severity.

• The expected serving method for those guests, such as plated service or clearly labeled buffet item.

• Any necessary separation procedures at the venue, such as dedicated buffet lines or place cards.

Our allergen‑control steps

• Review guest allergen lists during menu planning and prep sheets.

• Prepare allergen‑sensitive items first or in separated production steps when feasible.

• Use dedicated utensils and containers for allergen‑sensitive items and change gloves between tasks.

• Store and transport allergen‑sensitive items in sealed containers with distinct labels.

• Train staff to avoid cross‑contact and to answer guest questions accurately.

• Provide signage and, when requested, separate service areas for allergen‑sensitive items.

Important limitations

• Cross‑contact is always possible in shared production environments and mobile service setups. Guests with severe or life‑threatening allergies should use caution and are encouraged to discuss needs with us in advance.

• Some specialty items may require additional lead time or costs to source or prepare safely.

• Third‑party venues, rentals, and service conditions may limit feasible accommodations. We will advise on practical options.