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Hello from Oz

post #1 of 2
Thread Starter 

Hi Everyone,

 

Thanks for letting me join your community, I am really excited about stumbling upon this page (Thank you Dr Google!). It will be great to have a sounding board for my foodie questions!

 

My name is Laura and 4 years ago I started a small catering business in our country town, initially I wanted to cater small morning teas lunches etc, anyway since I started I'm now catering for events which are 250ppl +, I range from corporate catering, event catering, weddings, custom cakes biscuits etc, frozen meals. Some events I travel 2 hours to get to and all I have is a picture on my phone of the kitchen. I absolutely love what I do, being in a small town we have many limitations, what we can source, freight, location etc, perhaps this is why I love it so much no 2 jobs are the same, everyday is different! What makes me even luckier is that I can work from home as I have 2 young kids which fits in well around my work commitments - even if I do finish work at 2am to wake up at 6am to these gorgeous kiddies!

 

Thanks once again!

post #2 of 2

Welcome to ChefTalk Laura we are glad to have you. Our catering forums are a great place to hang out and I would suggest you change your title to Professional caterer.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
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