California is the perfect place for us to start this company. The character of the state aligns with our philosophy of cooking: fresh produce delivered farm to table, the diversity for everyone to find what they’re looking for. And even though we are returning back to California, we’re bringing with us all the experiences we have learned along the way. Ross worked as a line cook, sous chef, and butcher in San Francisco and New York CIty, learning the artisanal practice of butchery and refining his cooking style and techniques while developing his farm-to-table philosophy. And Neale, after helping open Betony, a restaurant that was later awarded a Michelin star, has just come off working as the Executive Pastry Chef of Marlow & Sons and Diner, receiving recognition and successfully expanding the company’s pastry department. ￼
We have worked with many people over the past eight years, and the connections we’ve made working for and with others are some of the most valuable we have. But recently, we’ve started doing some catering jobs together on our own. It started more casual, as we catered weddings and dinner parties for friends and coworkers. Gradually, through positive word of mouth, we have successfully started booking more and more catering opportunitues that have extended beyond the people we know directly.
As we learn from each one of these jobs, we have found that working together to share our own food with people is what drives and inspires us. So, we’ve decided to start working for ourselves, together, and starting a catering company seems like the perfect place to begin.
Our catering company will start small, and focus on what we do best: simple, elegant tastes built on fresh produce, encouraging an engaging dining experience. Food should be where joy and connections live; our goal is to create a business that builds community, and prioritizes people and causes that we believe in. We know this may sound vague, but we want to avoid pigeon-holing ourselves into one style in order to allow our food to reflect the most important part of the equation: our clients. ￼
Here is where we realize that we cannot do this alone. We need to raise money to get our feet off the ground, and hope that those of you who are excited about our future as independent chefs will help us. The money we raise will all go towards getting the catering company up and running: permits, a business license and account, small business accounting software, commissary kitchen space, a wood-fire mobile trailer, office space, business supplies, and a website. From our experiences, we know how much dedication and hard work is needed to make our endevor successful. We are committed to starting our company the proper way. ￼
We will be gifting specialty items to people who donate throughout our campaign as a way to say thank you to everyone supporting us, and give what we can back to you. No contribution is too small and every little bit helps. You should feel free to contact us with any questions or inquiries you might have. We also ask for your help in sharing our story and our page with anyone who might connect with us, so we can continue to expand our network.
Make sure to follow our instagram @ellenmaxwell_catering for updates. We are excited to share our journey with you, and for you to be a part of it.
With all our love and appreciation,
Neale & Ross ￼ ￼
- Mitch Peterson
- john connolly
- Joseph Dillingham
- Rene Cruz
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