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 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.
- How did you get started doing this type of work?
Our love for cooking began in childhood, where the kitchen became a sanctuary of creativity and connection. Inspired by family traditions and the joy of sharing meals, we discovered the transformative power of food. This passion blossomed into a lifelong journey, leading us to explore diverse culinary techniques and flavors. Today, we channel that early enthusiasm into every dish we create, aiming to evoke the same warmth and joy that first ignited our culinary dreams.