The word “skosh” is a noun which means “a small amount; a little.” It is often used in the kitchen as a loose form of measurement: Adding a little bit more salt. A dash of pepper. A touch more garlic. A dollop of sour cream. It represents cooking from the heart. A passion for the product you’re creating and the desire to perfect it, even if all it needs is just a skosh.
Chef Kenny’s culinary degree from Schoolcraft College’s School of Culinary Arts and Rachel’s Bachelor of Science in Hotel and Restaurant Management from Eastern Michigan University are reinforced with their combined experience of over 30 years in the hospitality industry to establish Skosh Catering’s position as Metro Detroit’s leading boutique off-premise caterer.
Clients work directly with this dynamic duo throughout the process from menu design to day-of event execution. With Rachel as the head of sales and service, and Chef Kenny as the master of logistics and culinary, their passion fuels the success of Skosh Catering’s events.
RACHEL CARLISLE; DIRECTOR OF CATERING KENNY CARLISLE; EXECUTIVE CHEF
CATERING PHILOSOPHY
As a market leader and industry trendsetter in off-premise catering, events, and hospitality, the Skosh philosophy is deeply rooted in the company’s mission: to create innovative culinary experiences for clients and guests; to provide peace of mind; to exceed all expectations.
We are committed to the creative process in design, planning, and execution which sets Skosh catered events apart from others. Through a synthesis of innovative menus, superior logistics, and unmatched service, we consistently execute notable events.
The foundation of Skosh Catering revolves around a dedication to unique and engaging menu presentations with function always over form to prioritize quality.
We design menus reflective of each client's vision and produce every event with the utmost precision from inception to execution.
