Hickory Lane Catering

Serves Colton, CA

35244

Hired 69 times

7 employees

5 years in business

$30/person

4.8

This pro accepts payments via Cash, Check, Credit card, Google Pay, Samsung Pay, Square cash app, Venmo, and Zelle.

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Credentials

Background Check

Julie Jacobs
Completed on 8/21/2022

Introduction

Serving all of Southern California, we have 20+ years experience providing elevated comfort food, using local seasonal ingredients and french-trained technique. My roots are southern, yet I have lived and travelled around the world, tasting and learning along the way. We offer an extensive menu and affordable packages to help begin the selection process. We will work with you to add dishes and services to create the catering experience you desire, while keeping your budget in mind.

Q&A

What should the customer know about your pricing (e.g., discounts, fees)?

We try to meet any budget and offer flexible options to help you get the most for your money without compromising the integrity of the food.

What is your typical process for working with a new customer?

We ask a few questions and provide pre-set menus to get started, then build menu options for you based on your preferences. From there we make adjustments and add special touches.

What education and/or training do you have that relates to your work?

My first educators were my mother who baked and my father who mastered the grill and smoker. Followed by all the aunties who didn't mind a little girl asking them how they did THAT. As an adult, I completed a course in french cooking techniques and am a certified holistic nutritional consultant. When I travel, I take cooking courses to learn about local cuisine and techniques.

How did you get started doing this type of work?

I grew up helping to make and serve food at church.

What types of customers have you worked with?

All kinds! Private homes, Corporate Events, Schools, Churches, Farm Markets, Sporting Events

Describe a recent project you are fond of. How long did it take?

I love when customers want to get creative! We did a 10 course non-alcoholic pairing event. Starting with appetizers all the way through dessert and cheese course.

What advice would you give a customer looking to hire a provider in your area of work?

We should make your life easier, not more complicated. Hire a professional that is organized and flexible.

What questions should customers think through before talking to professionals about their project?

Favorite/Least favorite foods. Allergies. Event Style. Distance.