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Funding Unsuccessful

This project's funding goal was not reached on November 7, 2012.

I want to cater 500 people a month

Detroit, MI Food
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About this project

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
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
August Dinner @ Rhiza Farm in Highland Park (Detroit), MI. PHOTOGRAPHED BY KARPOV WRECKED TRAIN
portabella marsala skewers. 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
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
April dinner at MOCAD, Detroit. PHOTOGRAPHED BY KARPOV WRECKED TRAIN
Steve Jarosz, playing spanish music at the April Dinner. PHOTGRAPHED 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
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
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
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
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
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
double chocolate chip cookie, smoked sea salt
romaine, wasabi Cesar dressing, coriander-kimchi kale chips, 5-spice Parmesan
romaine, wasabi Cesar dressing, coriander-kimchi kale chips, 5-spice Parmesan

Risks and challenges

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.

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Rewards

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    $10 reward

    1 backer

    Detroit Hustles Harder Sticker

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  • You selected
    $50 reward

    2 backers

    Detroit Hustles Harder Sticker, and an herbal tea blend

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  • You selected
    $100 reward

    1 backer

    Detroit Hustles Harder Sticker, a 4 oz herbal tea blend, a sprouting jar, nut milk bag (with one nut-milk recipe) and 2 tickets to a Chartreuse pop-up brunch

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  • You selected
    $500 reward

    0 backers

    Detroit Hustles Harder Sticker, a 4 oz herbal tea blend, a sprouting jar, a nutmilk bag (with one nut-milk recipe) one copy of the book "Practically Raw" by Amber Shea Crawley, and 2 tickets to any Chartreuse pop-up dinner

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    $1,000 reward

    0 backers

    Detroit Hustles Harder Sticker, 1 4 oz. herbal tea blend, a sprouting jar, one copy of the book "Practically Raw" by Amber Shea Crawley, 2 tickets to a Chartreuse Pop-up Brunch, 4 tickets to a Chartreuse pop up dinner and 1 seat at any Chartreuse un-cooking class

    Estimated delivery:

Funding period

- (29 days)