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Full name of business:

Berryhill’s Culinary

Productions, LLC

Address:

2203 Columbia

Indianapolis, IN 46205

Phone:

(317) 222-9751

E-mail:

chefdwitt@yahoo.com

Web site:

www.chefberryhill.com

Year Opened:

2009

Owner:

Randy Berryhill Sr.

Number of Paid Employees:

2

Products/Services:

We offer catering with a variety of food for any size event, personal chef service and training for restaurant cooking staff. We also have created four different flavors of seasonings and rubs by using over 14 different herbs and spices called Berryhill’s Blend Culinary Line Up. Along with the seasoning, I was blessed to have written a 110-page cookbook titled For Men Like Me Cook Book and Testimonial.  

We also offer cooking lessons for beginners all the way to advanced cooks. Berryhill’s can and will make the services affordable for those who desire to learn more about cooking.

Significant Business Advances/Achievements:

We plan to bring a new concept to the Midwest by offering catering, cooking lessons, live demos at events and other services. By doing live demos at events, it adds authenticity and personality to the event and gives guests a chance to see their food being prepared live. It allows the client and their guests the opportunity to ask questions and participate. We are also working with three local grocery chains to put Berryhill’s Blend Culinary Line Up on their shelves by early summer. I am also an award-winning classical French and contemporary American style chef with a southern flair. Furthermore, I have won several cooking competitions such as an A.C.F.-sponsored competition and several with the American Heart Association, where I won first place.

Future Goals:

We plan on opening up our very own restaurant in Haughville. I grew up there and would love to serve my style of food to expose my friends and new customers to new tastes and flavors.

I also plan to open my own manufacturing company to lower costs, provide employment and make it more convenient for others to achieve their culinary goals.

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