Chartreuse: RAW, VEGAN, ORGANIC, LOCAL by Corinne Rice

Remind me

I want to cater 500 people a month

I started my business, Chartreuse, back in February with a monthly pop up dinner only, not knowing in which direction I wanted to take it from there. In April, I got an amazing offer, to prepare/serve several dishes at a new local coffee/wine/beer cafe called The Institute for Advanced Drinking (IFAD) in Midtown, Detroit. Since then, I have been a personal chef, catered a few small events, and been featured in a short documentary on youtube called American Hipster Presents:

I am now looking to expand my business and spread the knowledge and joy of healthy, gourmet cuisine. I am currently catering approximately 50 people a month and I want to get that number to 500.

Currently I have invested over $15,000,including equipment and school ($8500.00)

Here's what I need to expand:

5 Vitamix 7500 blenders ($2,645.00)

7 Stainless steal Excalibur 9 Tray dehydrators with teflon sheets ($4092.50)

3 Kitchen Aid 13 cup food processors ($600.50)

Knives and other kitchen utensils ($350.00)

Business license/inspections ($300.00)

Liability Insurance for one year ($750.00)

Food Handler's Certificate ($225.00)

Product ($3,000.00)

Computer ($850)

Here are some photos from my pop-up events:

dried heirloom tomatoes, purple basil, ricotta, garlic-walnut crumble, strawberry balsamic reduction. PHOTOGRAPHED BY KARPOV WRECKED TRAIN

August Dinner @ Rhiza Farm in Highland Park (Detroit), MI. PHOTOGRAPHED BY KARPOV WRECKED TRAIN

portabella marsala skewers. PHOTOGRAPHED BY KARPOV WRECKED TRAIN

cream of asparagus soup, black olive tapenade, crispy leeks, paprika. PHOTOGRAPHED BY KARPOV WRECKED TRAIN

April dinner at MOCAD, Detroit. PHOTOGRAPHED BY KARPOV WRECKED TRAIN

Steve Jarosz, playing spanish music at the April Dinner. PHOTGRAPHED BY KARPOV WRECKED TRAIN

breakfast scramble, marinated veggies, blue corn strips, parmesan, red jalapeno cream and smoked tomatillo salsa. PHOTOGRAPHED BY KARPOV WRECKED TRAIN

May Brunch. PHOTGRAPHED BY KARPOV WRECKED TRAIN

Here are the food items I sell at IFAD:

aged green chili cheddar. aged white cheddar, black olive tapenade, dried heirloom tomato, basil. vanilla bean cream cheese, dried Turkish figs, strawberry balsamic reduction. crackers. maple walnuts

black pepper chocolate tart, goji-fig crust, strawberries, pink salt, ginger cream

The Fall Gala: mixed greens, lemon-thyme vinaigrette, goji berries, apples, maple-walnuts, aged black pepper tree nut cheese, sunflower sprouts

double chocolate chip cookie, smoked sea salt

romaine, wasabi Cesar dressing, coriander-kimchi kale chips, 5-spice Parmesan

Risks and challenges Learn about accountability on Kickstarter

Currently there are no raw-vegan caterers in all of southeast MI, so this is to my advantage. However, Raw food is very expensive to make and catering prices are higher than average. These prices are unaffordable to a lot of people, so it may take some time to build up my clientele. I am always working and will continue to work on keeping prices down, in order to manage this the best way possible.

FAQ

Have a question? If the info above doesn't help, you can ask the project creator directly.

Ask a question

Report this project to Kickstarter

Kickstarter