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Made From Scratch

We at Made From Scratch love to share what we do, what we're interested in, and the new adventures coming our way. Read through our blog and gather some event ideas, tips, recipes, and more! We hope it inspires, interests, or at least entertains you. Cheers!

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EXCITING ANNOUNCEMENT!!!!

1513819 10206803048370738 1889262569928992933 nWe are so thrilled to announce our new partnership between Made From Scratch and wedding décor supplier and enthusiast, FLEA & FARM MERCANTILE! The Flea & Farm concept was conceived in Westerville, Ohio, when Barb Schliech began collecting vintage wedding décor for two nieces’ upcoming nuptials.  However, after those joyous events had come and gone, Barb realized she enjoyed collecting unique vintage pieces and decided to continue her quest, and … Flea and Farm Mercantile was born. New additions to her collection are driven by local brides and their personal requests for making their special days both distinctive and memorable. Not only does Barb seek and find singular treasures, but she completes all of the restorations, including refinishing doors, reupholstering chairs and adding antique lace details to her books. She does it all with class and skill! With her vintage inventory continuously expanding, however, Barb found she needed some extra help with operations.

That’s where we come in!!! In this new collaboration, all of F & F’s first-class décor items can be reserved for your special event through MFS’ home base in Plain City. All you need to do is give us a call to set up a time to swing by and take a look at the incredible inventory! Whether you need bourbon barrels, antique sofas, wooden crates, vintage luggage, or a myriad of rustic backdrops and props, it’s all here!!!

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What do you do next?

CALL US at 614.873.3344 to schedule an appointment to come by and look at this amazing inventory!

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Your Memorial Tournament One-Stop-Shop!

The Memorial Tournament at Muirfield Village in Dublin, Ohio is about a month out! Can you believe it? It seems as though it was only a few short months ago that we were pulling up to our hospitality houses along the course, unloading our trucks, and preparing the homes for their guests. Well, here we are again, and as always, Made From Scratch is your go-to for Catering, Design, Management and Hospitality for the Memorial Tournament. 

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This year, we're offering something never before seen.

10% off your Memorial Tournament Catering! 

Renting your house out to someone else for the Tournament? That's okay. Recommend us to your host, and we'll credit you a 10% referral fee. 

 

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IT'S A WIN-WIN. Your home is in experienced hands, and your guests are happy & satisfied.

 

What to do next? Get your free consultation 1 of 3 ways:

1) CALL US at 614-873-3344

2) This email address is being protected from spambots. You need JavaScript enabled to view it. at This email address is being protected from spambots. You need JavaScript enabled to view it.

3) FILL out the form at the top-right of this page ("Have a Consultant Contact you"). 

 

We'll gather some information from you, get a better understanding of what you need us to handle for the Tournament, and start on your free quote right away.

 

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Graduation Party Food & Fun-- Ideas from your Favorite Columbus, Ohio Caterer!

 

With 33 years of Graduation Party Catering under our belt, we here at Made From Scratch have an idea or two of how to make your party a success. And unique, to boot. Keep on reading for some interesting ideas.

 

 

6 Ideas to Make Your Graduation Party

Fun, Unique, and DELICIOUS.

 

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1. S'mores Station. Making s'mores is always a good time. Our Signature S'mores Station was built exclusively for us, and it is done right. No harsh chemicals from a sterno burner. We have a hose built into the bottom of the burner, and we fuel it using propane (just like a real grill). A beautiful row of flame lines the center of the grill. Add our homemade strawberry, chocolate and traditional mallows, and you've got yourself a delicious treat!

 

 

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Dirty Franks hot dog2. Dirty Franks Hot Dog Station:

As Dirty Franks' exclusive catering partner, we are the only caterer in Columbus who can bring this ridiculously awesome hot dog station to your party. Dirty Frank's famous all-beef Vienne hot dogs and poppy seed buns, served with DF cole slaw, tots, Boston baked beans, and a crazy amount of toppings to make your fave dog right off the Dirty Frank's menu. You could also serve up food from some of the other Columbus Food League restaurants (Tip Top Ohio Nachos, anyone?!).

 

 

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3. Photo Booth Fun! Our Photo Booth really is top of the line, and for a limited time only, we are offering the booth for only $650! Research shows that this is one of, if not THE, most competitive prices in Columbus, and definitely the biggest value. With state-of-the-art digital technology, top notch photos, props, customization and an attendant, your guests are sure to enjoy this one with 5 hours of unlimited photo booth fun!

 

 

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4. Velvet Ice Cream! With the Vintage Ice Cream Shoppe Station (with 3 velvet ice cream flavors and all the trimmings) for the create-your-own enthusiasts, OR try out a Velvet Cooler of your favorite Novelty treats for all of your guests to enjoy whenever they're ready. If you're into the Strawberry Crunch, Fudge Bars and Power Pops, this one is for you. No matter which way you go, you can't go wrong  with our Velvet Ice Cream offerings

 

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5. Festival Fun! Bring out the fun food stations--Flavored Ice, Popcorn, Cotton Candy, Shaken Lemonade Stand--and throw in an inflatable slide, ring toss or a dunk station. It's funny how quickly all of your guests will slip right into "kid mode"--it's a blast! Also, be sure to check out our Summer Spectacular menu here

 

 

   

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6. More Games! Laser Tag, life-size Jenga or Kerplunk, maybe even a Pop-a-Shot or video game arcade. A perfect way to bring some excitement and entertainment to your party (and trust us, nobody will forget this one!) Your guests, old and young alike, will not want to leave the party. Happy playing!

 

  

 

 

Feel free to share your ideas with us! And, of course, give us a call if you want us to bring any of these awesome elements to the next Columbus, OH Graduation Party that your're hosting! Quotes are complimentary, as always. 

 

Email us: This email address is being protected from spambots. You need JavaScript enabled to view it.

Call: 614-873-3344

 

 

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This Mother's Day, show her you love her by feeding her pure mouth-watering homemade goodness by Made From Scratch Catering. And she doesn't have to lift a finger. Feed your whole family  for $120 (feeds 10).

 

Could it be the best gift of all time? YES.

 

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WHAT?

A delectable Mother's Day Brunch, hand-crafted by our team of top Columbus Chefs.

WHY?

Why not? Your mom will love it. The food is local, completely made from scratch, and already prepared for you. It's packaged with reheating instructions, and all you have to do is pop it in the oven to warm it up---whenever the time is right for you. It's a no brainer. Plus, check out the price...

HOW?

JUST CALL MADE FROM SCRATCH. 614-873-3344. Or e-mail us: This email address is being protected from spambots. You need JavaScript enabled to view it.. We'll send you a proposal--all you have to do is confirm your order with us, and you're on our calendar!

But you DO need to call or e-mail us by May 5th to place your order. We prepare enough food for the orders that are placed; therefore, we are not able to accept walk-ins.

WHEN?

Saturday, May 9th (the day before Mother's Day). 

WHERE?

You have two options for aquiring the goods: Either pick up from the Made From Scratch office (7500 Montgomery Dr, Plain City, Ohio 43064), OR have us deliver to you (*for an extra fee, depending on your zip code).

 

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$120.00
    Serves 10 people. A gourmet Mother's Day to remember! Call by May 5th! 614-873-3344.
Pickup or Delivery on Saturday, May 9th. Food packaged with reheating instructions
 
This email address is being protected from spambots. You need JavaScript enabled to view it. | 614-873-3344.

 

Call or e-mail today. For this brunch package--and all orders below $1,000.00 for that matter--we don't require a deposit right away, so there's no reason NOT to plan early! 

 

614-873-3344 | This email address is being protected from spambots. You need JavaScript enabled to view it.

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Now Hiring server bar captain cold side operations field chef bakery assistantt copy

IT'S

THAT

TIME

AGAIN! 

 

Made From Scratch is hiring in almost all of our departments.

 

 

 

 

 Live in or around Columbus, OH? Interested in Catering, events, serving, bartending, warehouse operations, or the culinary arts? You've come to the right place! We're hiring in all of these departments:

 

 

OPERATIONS 

We're looking for seasonal help in our Warehouse! 

Catering Operations Associate:

As an Operations Associate you will be responsible for: Loading and unloading of event equipment onto vehicles, inventory upkeep and organization, delivery of food and equipment, event set up and tear down and overall upkeep of the warehouse and its contents.

The Operations Associate position requires: Weekends and occasional evening availability, ability to lift 40lbs. on a consistent basis, and must have a valid driver's license.
Compensation starts at $10/hr.

If you are interested in being a part of our team, please submit your resume to Selena Vazquez: This email address is being protected from spambots. You need JavaScript enabled to view it.

 

KITCHEN

Cold-Side Cook

Position Summary:

Responsible for all food preparations, following standardized recipes, while maintaining high standards of quality. Possible assistance in purchasing, inventory, and administrative. In depth knowledge of all aspects of food preparation, sanitation, menu development and implementation. Provide direct support to the Sous Chef.

Minimum Qualifications:

* Must be able to speak, read, write, and understand English

* Basic mathematical skills necessary to understand recipe measurements, requisitions, amounts, and portioning.

* Requires at least 2 years experience in a high volume kitchen. Preferably in a banquet or catering environment

* Two year culinary degree preferred

 

Specific Job Knowledge, Skills, and Abilities:

* Must be dependable and responsible with excellent verbal and written communication skills.

* Basic computer skills

* Operation of all standard kitchen equipment, including but not limited to; convection oven, slicer, robot coupe, tilt skillet, steamer, and mixer.

* Outstanding knife skills

* Thorough working knowledge of all food preparations, including but not limited to; garde manger, grilling, sautéing, braising, boiling, poaching, roasting, soups and sauces, and baking.

* Thorough knowledge of food safety and sanitation.

 

Major Responsibilities:

* Production and execution of all food items for event as related to assigned station

* Up hold company standards and guidelines for food preparation and presentation

* Adherence of all sanitation and safety guidelines

* Insuring that all food storage spaces are kept organized and free of debris and outdated product

* Assist in the planning and daily production of employee meals

* Working events on-site as needed, as an Expeditor or Field Chef

* Follow and implement kitchen opening/closing procedures

* Follow daily/monthly cleaning lists

* Consult daily with the Sous Chef to insure successful operational results

* Up hold all company rules and policies, and those implemented by the Executive Chef

 

Physical Demands:

* Must be able to work indoors and outdoors within an environment temperature of 70-110 degrees and of -10 degrees when working in freezers for one hour or more

* Must be able to stand and exert well-paced and/or mobility for up to four hours in length

* Must be able to bend, squat, and lift 50 pounds on a regular and continuing basis

* Must be able to push and pull carts and equipment weighing up to 250 pounds

Compensation starts at $10/hr. If you are interested in being a part of our Kitchen team, please send your resume to Executive Chef Thomas Nelson: This email address is being protected from spambots. You need JavaScript enabled to view it..

 

Field Chef

Department: Kitchen | Direct Report: Executive Chef
Classification: Hourly (Part-Time) | Core Hours: AM/PM

Position Summary:
Responsible for all food preparations, following standardized recipes, while maintaining high standards of quality. Possible assistance in purchasing, inventory, and administrative. In depth knowledge of all aspects of food preparation, sanitation, menu development and implementation.

Minimum Qualifications:
• Must be able to speak, read, write, and understand English
• Basic mathematical skills necessary to understand recipe measurements, requisitions, amounts, and portioning.
• Requires at least 2 years experience in a high volume kitchen. Preferably in a banquet or catering environment
• Two year culinary degree preferred

Specific Job Knowledge, Skills, and Abilities:
• Must be dependable and responsible with excellent verbal and written communication skills.
• Basic computer skills
• Operation of all standard kitchen equipment, including but not limited to; convection oven, slicer, robot coupe, tilt skillet, steamer, and mixer.
• Outstanding knife skills
• Thorough working knowledge of all food preparations, including but not limited to; garde manger, grilling, sautéing, braising, boiling, poaching, roasting, soups and sauces, and baking.
• Thorough knowledge of food safety and sanitation.

Major Responsibilities:
• Production and execution of all food items for event as related to assigned station
• Up hold company standards and guidelines for food preparation and presentation
• Production of the daily employee meal
• Adherence of all sanitation and safety guidelines
• Insuring that all food storage spaces are kept organized and free of debris and outdated product
• Assist in the planning and daily production of employee meals
• Working events on-site as needed
• Follow and implement kitchen opening/closing procedures
• Follow daily/monthly cleaning lists
• Consult daily with the Executive Chef to insure successful operational results
• Up hold all company rules and policies, and those implemented by the Executive Chef

Physical Demands:
• Must be able to work indoors and outdoors within an environment temperature of 70-110 degrees and of -10 degrees when working in freezers for one hour or more
• Must be able to stand and exert well-paced and/or mobility for up to four hours in length
• Must be able to bend, squat, and lift 50 pounds on a regular and continuing basis
• Must be able to push and pull carts and equipment weighing up to 250 pounds

Hourly Wage starting at $10/hr. Base hours are 8am-4pm weekdays with the occasional weekend.If you are interested in being a part of our Kitchen team, please send your resume to Executive Chef Thomas Nelson: This email address is being protected from spambots. You need JavaScript enabled to view it..

 

Bakery Assistant

Department: Kitchen | Direct Report: Executive Chef

Classification: Hourly (Part-Time) | Core Hours: AM/ Some Evenings

Position Summary: Responsible for assisting all pastry preparations, following standardized recipes, while maintaining high standards of quality. A working knowledge of all aspects of pastry and baking, preparations, sanitation, and implementation.

Minimum Qualifications:

  • Must be able to speak, read, write, and understand English
  • Basic mathematical skills necessary to understand recipe measurements, requisitions, amounts, and portioning.
  • Requires at least 1 years experience in a high volume kitchen. Preferably in a banquet or catering environment
  • Two year pastry arts degree preferred

Specific Job Knowledge, Skills, and Abilities:

  • Must be dependable and responsible with excellent verbal and written communication skills.
  • Basic computer skills
  • Operation of all standard kitchen equipment, including but not limited to; convection oven, slicer, robot coupe, tilt skillet, steamer, and mixer.
  • Excellent hand-eye coordination with artistic decorating skills. Working knowledge of all baking and pastry preparations
  • Thorough knowledge of food safety and sanitation.

Major Responsibilities:

  • Up hold company standards and guidelines for food preparation and presentation
  • Implementation of all sanitation and safety guidelines
  • Ensuring that all food storage spaces are kept organized and free of debris and outdated product
  • Working events on-site as needed, as an Expeditor
  • Follow kitchen opening/closing procedures
  • Follow personal appearance policies
  • Production, organization, and displaying/plating of all orders
  • Follow cleaning schedule for the bakery area

Physical Demands:

  • Must be able to work indoors and outdoors within an environment temperature of 70- 110 degrees and of -10 degrees when working in freezers for one hour or more
  • Must be able to stand and exert well-paced and/or mobility for up to four hours in length
  • Must be able to bend, squat, and lift 50 pounds on a regular and continuing basis
  • Must be able to push and pull carts and equipment weighing up to 250 pounds

Compensation starts at $10/hr. If you are interested in being a part of our Kitchen team, please send your resume to Executive Chef Thomas Nelson: This email address is being protected from spambots. You need JavaScript enabled to view it..

 

 

SERVICE STAFF

Catering/Banquet Captain

WE ARE SEARCHING FOR HARD WORKING INDIVIDUALS WHO EXHIBIT THESE QUALITIES AND QUALIFICATIONS:
Customer-service focused personality and mentality
• Leadership: Banquet captains must be leaders, rallying their team during big events, resolving conflicts and getting the job done.
• Attention to Detail: Banquet captains have to keep their eyes on a lot of elements: food standards, costs, safety, etc.
• Problem-Solving Skills: Dealing with employee conflict, customers and questions on our orders is part of a banquet captain's job. Being able to come up with a solution quickly is a needed skill.
• Speaking Skills: Banquet captains need to accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly.
• Knowledgeable with Catering and Banquet Events, processes and equipment.
• Must have at least 1+ years experience as a catering captain

AS A CAPTAIN, YOU WILL BE EXPECTED TO PERFORM THE FOLLOWING JOB RESPONSIBILITIES:
Communicate effectively with our Event Consultants and report thoroughly.
• While on-site, maintain direct contact with clients and Made From Scratch vendors.
• Act as the point-person for our clients and manage front-of-house at events.
• Ensure that all food and equipment is loaded on our trucks and arrive at the event.
• Follow detailed directions regarding the set-up and execution of each event.
• Perform buffet set up (if necessary) and breakdown.
• Ensure that assigned employees have reported to work and report on any absent or
tardy employees
• Conduct pre‐function meeting with Servers and review all information pertinent to set‐up and service of function
• After service, banquet captains often give the event coordinator or host the bill of services.
• Banquet captains can expect long days around hot cooking elements, much of it on their feet.
• The employee must regularly lift and/or move up to 10‐25 pounds and frequently lift and/or move up to 50 pounds.
• Complete all paperwork and closing duties in accordance with departmental standards
• Maintain a knowledge of Made From Scratch's food and menu

* The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Pay based on experience. If you are interested in becoming a part of our team, please send your resume to Kelley Hudson: This email address is being protected from spambots. You need JavaScript enabled to view it..

 

Catering Server/Bartender

Made From Scratch has immediate openings for part-time catering and bartending staff. You will have the opportunity to work small parties, large events, and events for prominent clients.

Catering and/or banquet service experience is helpful, but we will train those who are willing to learn and are dependable. Those with experience may have the opportunity to Captain on select events.

Pay begins at $10.00/hr for little or no experience, with opportunities to receive gratuity as well.

This is the perfect position for those looking for flexibility and/or a 2nd job.

BEFORE applying for this job, you MUST be available to work weekends!

For consideration, please forward your resume to This email address is being protected from spambots. You need JavaScript enabled to view it.

Compensation starts at $10/hr. All applicants must be at least 19 years of age.

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