FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
At White Squirrel Catering, our pricing reflects our commitment to quality and community support. We partner with small, African American-owned farms and ranchers to provide fresh, sustainable ingredients. Key Points • Sustainable Sourcing: Collaborating with local farms promotes ethical practices, often resulting in higher costs. • Community Support: Investing in minority-owned farms strengthens local economies and fosters diversity in agriculture. By choosing us, you not only enjoy exceptional cuisine but also contribute to a more equitable food system.
- What is your typical process for working with a new customer?
Working with us is super easy. Most of the time I get all of your information via text unless you desire a call, get details of the service you’d like, I then send invoice, your pay deposits and your booked.
- What education and/or training do you have that relates to your work?
Chef Fallon Jacobs and Chef Ashley T. Henderson bring a wealth of culinary expertise to White Squirrel Concepts. Fallon Jacobs, a graduate of Johnson & Wales University, has refined his expertise at places such as Macy’s Waldorf in Chicago, RECESS, and chef Wolfgang Puck, showcasing his skills in diverse culinary environments. Chef Ashley T. Henderson, a Le Cordon Bleu graduate, has held prestigious positions as an executive chef at the Tower Club and Hilton Hotels and refined her experience at The Ritz Carlton and Nobu, specializing in fine dining. Together, they create innovative dining experiences while nurturing future culinary talent.