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“I believe good food is sustenance for our bodies and our souls, and that life’s celebrations are best shared with family and friends” – Jocelyn Hanson, chef
At Buttermilk House Catering we believe this wholeheartedly. It is with this in mind that we approach each and every event we cater. We offer the luxury of fresh, gourmet, seasonal fare served in the comfort and privacy of your own home, office or other venue. Please explore the options ranging from Party Box catering to full-service catering.
It’s simple. We are passionate about good food and good service. That’s why we choose locally sourced, fresh ingredients. Our vendor partners are likewise committed to helping us bring the best, tastiest products to your tables. We use only sustainably harvested fish and shellfish according to the Monterey Bay Aquarium Seafood Watch Program. Our meats are all natural. We use organic produce wherever possible. A guiding principle at BHC is waste not, want not. The staff is committed to minimizing our carbon footprint. We incorporate green practices in our use of paper products and our delivery packaging is completely reusable. This philosophy extends to our mantra of using everything possible in the kitchen. It is a philosophy we live by.
Buttermilk House Catering proudly partners with local charities including: Elizabeth House, Via One Hope, Local school districts, LA Zoo, The Movember Movement, Delancey Christmas Tree Charity and many others.
BHC is owned and operated by Jocelyn Hanson, an honors graduate of the prestigious Le Cordon Bleu. She brings her collected work experience to her post at the helm of BHC including an early career in fashion, food-focused retail (Williams-Sonoma), corporate marketing and her experiences as an executive chef. Jocelyn has worked with many noted chefs including Wolfgang Puck, The Patina Group’s Joachim Splichal, Celestino Drago, and many others. She has previously worked at Julienne Restaurant, UCLA, USC and was the executive chef at a local private club. As a French-trained chef, Hanson extended her training by attending the world-renowned Notter School of Pastry Arts in Orlando, FL. In those years Hanson expanded her client list to include movie studio executives, Nobel laureates and a host of notable businesses and private clients. She opened and operated Garnish Café in San Marino for 5 years before going back to her first love; catering. In May 2012, Hanson was named to the board of directors of the San Gabriel Chamber of Commerce where she has served as a small business advocate since 2010. She attributes her success to a client-driven approach to business.