Have a chef make you fresh Belgian waffles.  The chef will set up a table with waffle irons and commence making waffles for lunch.  Usually, the waffles are served on the line with toppings. Toppings can be sweet or savory, as determined by the Food Service Director.  The chef will prep any fresh fruit or other toppings provided by the cafeteria.  For example, chicken and waffles or fresh fruit and whipped cream or simply butter and syrup.

The chef will arrive with one grill, one tent and three bags of charcoal.  If additional tents, cooks, or grills are desired, please include this request at the time of booking.  The chef will grill burgers, hot dogs, grilled chicken, etc.  This promotion can also be scheduled without a cook.  A 6-foot charcoal grill and three bags of charcoal will be delivered to your location prior to the promotion and picked up a day or two after. Please ensure the equipment is fully cleaned before returning to avoid a cleaning surcharge. 

For this promotion, the chef will provide everything needed to make sushi. The only requirement from the school is to provide the space where the chefs can prepare the sushi.  This promotion will include California rolls (imitation crab and avocado), Philadelphia rolls (smoke salmon and cream cheese) and Vegetable rolls (cucumbers and carrots). There will be no raw fish served. Sushi is served with soy sauce, pickled ginger, and wasabi. Typically, this is sold with 6 pieces per lunch, or they can be sold by the piece, depending on how the school wants to sell the lunch. Based on the size of your student body, and the amount of sushi rolls required, two chefs may be necessary.  One Sushi Chef is capable of making 80 rolls, or 480 pieces.  If more pieces are required, please request an additional chef.

*** Please order in advance fresh pasta for the chef to bring the day of the promotion (30 – 40 lbs. is the typical amount of start-up pasta)

The chef will arrive at the school with the pasta machine to make fresh pasta throughout the lunch period.  The set up consists of the pasta machine and all corresponding equipment along with Italian music playing in the background.  The kitchen will provide the sauce that goes with the pasta - it could be pesto, tomato sauce, alfredo, etc…

As the fresh pasta is being produced, the chef will portion 2-lb. bags that the cafeteria may purchase.  The cafeteria is highly encouraged to offer these bags for sale to teachers and/or cafeteria staff to take home freshly made pasta.

This promotion requires the chef to utilize your kitchen to prepare and cook the food. The chef will also have their own set up of steam tables, however, they will need a location to set up a table outside the kitchen to serve. In some cases, this can be served inside on the hotline depending on the space available. For the tacos, the chefs will need shredded chicken, shredded beef, and a vegetarian option along with taco shells, sour cream, tomatoes, cilantro, lime, avocados, cheese, black beans, and corn.

This promotion requires us to use your kitchen and prepare and cook the food for the promotion, however we will have our own set up of steam tables so we will need a location outside the kitchen to serve this promotion. In some cases this can be served inside on the hotline depending on the space available. The ramen noodles should come with a miso packet to make the broth and then any toppings of choice for the ramen bowl (provided by the cafeteria either through grocery distributor or DOD produce). As for the protein, grilled chicken strips or fajita chicken works best as well as thin sliced wafer steak, diced ham, shredded pork, or firm or pressed Tofu.  For example, the Ramen bowl is filled with noodles and a variety of toppings such as choice of protein, scallions, bean sprouts, sliced radish, broccoli florets, green onion, hard-boiled egg, shredded carrots, corn, peas, shredded white cabbage, edamame beans, mushrooms, and Bok choy. All ingredients can be modified depending on availability. 

Students can customize their omelets during lunch. Three pans and portable stoves will be set up on a table along with all the ingredients for the omelet. Students usually purchase a “ticket” or some proof of purchase and then it is given to the chef for a customized omelet. The cafeteria will provide all ingredients such as bacon, ham, mushrooms, broccoli, onions, peppers, and cheese. Depending on the size of your student body, you may require one or two chefs. Liquid eggs work best for this promotion.  It is important that the liquid eggs be fully defrosted the day before the event.