I make as much of the food as possible myself. If it's not homemade then i only use premium and trusted products. I am not a fan of frozen, bulk purchased sausage rolls and chicken nuggets like other caterers. Yes I would make a lot more profit by churning out "just another beige buffet". But that is not what i'm about.
I've been a chef for 25 years now. You can benefit from my experience. No event too small.