Check Out Stephanie Eastwood’s Story

Today we’d like to introduce you to Stephanie Eastwood.

Hi Stephanie, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
I actually went to Culinary School at Johnson County Community College. I was doing my apprenticeship at Lionsgate Country Club while going to school. I graduated in 2016 and Several friends and relatives asked me to cater different events for them. After a little while, I decided to take a leap of faith and go all-in catering. That was in 2016. And my business has significantly grown every year!

I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey have been a fairly smooth road?
Owning your own business is never a smooth road. There is so many obstacles that you have to hurdle and overcome. If catering was an easy job, everyone would be doing it. Time management is a big struggle. Planning everything, you do not want to purchase the food too early or too late, having enough food for the buffet. Not running out of food. What foods will hold on a buffet and still taste amazing after 200 people has gone through the line. One of my biggest struggles is staffing. Finding people that don’t mind working on as needed basis. Because catering is definitely hit and miss. It is nothing like a restaurant. One week it is crazy busy the next week there may be absolutely nothing.

Can you tell our readers more about what you do and what you think sets you apart from others?
I am very passionate about my work. I make about 90% of my food from scratch. I love being creative with my food. I specialize if small private Chef dinner parties. I also specialize in Charcuterie classes, I love showing everyone how to arrange the different meats and cheeses and to make it beautiful.

What sort of changes are you expecting over the next 5-10 years?
I definitely see doing more cooking classes in the future. I love being a small business. I have no desire to be a huge company. I want to keep my business small and local.

Pricing:

• Buffet runs $13-16 and can go up from there
• Charcuterie classes are $50 pp min of 8
• Private Chef events $35-60 pp

Contact Info:

• Email: [email protected]
• Website: www.thymeforseasoning.com
• Instagram: thymeforseasoning
• Facebook: https://www.facebook.com/ThymeForSeasoningCateringandEvents/?ref=pages_you_manage