A new catering duo travels to events, bringing the kitchen with them.
Richard "Hosch" Hoschar and Ann House make up Chef Hosch and Anne Catering Inc. Mobile Kitchen, which began in August.
In the travelling kitchen, Hoschar and House made sure they had everything they needed to satisfy any catering customer.
Richard “Hosch” Hoschar and Ann House pose by their mobile kitchen that allows them to do on-the-spot catering. In addition to offering cooking classes, they were a vendor at the Little League parade.
"(The mobile kitchen) is a specialty," House said. "We designed it ourselves and had it built to our specifications. It took the course of a month. We talked back and forth about how much room we needed to fit two or three people in here and still be able to move around."
Included in that 18-foot mobile kitchen are burners, convection ovens, flat top griddles, a charbroiler, a stove top, two regular burners and one turbo burner, a panini grill, two commercial refrigerators and a triple bowl sink that acts as storage when they travel.
"We have a complete mobile kitchen," House said. "We can do anything."
Chef Hosch and Anne Catering Inc. Mobile Kitchen
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They also included a camera, attached to a flat-screen television, so that people can watch them cook meals.
House said as a new business, they have to be flexible.
While they work mostly in Lycoming County, House said they worked in the northern tier a little bit, State College, and Northumberland and Union counties.
"We don't usually work in the middle of night, but if they really want us..." House said. "We have to be flexible. The gas industry called us (on a) Friday to come in (on a) Sunday. We just need advanced notice to buy food. We buy everything fresh. Fresh is best."
They grow whatever they can and try to buy locally whenever possible.
Part of great cooking comes from the basic skills, Hoschar said.
"I like making soups," he said. "Soups and sauces are the basis to every cuisine. Once you master those, there's nothing you can't conquer."
The chef has almost 35 years of experience cooking different meals.
Hoschar lived in Nashville, where he learned how to cook southern food, such as jambalaya and gumbo. In July, he was certified with a ProChef certification level two. To receive it, he had to work 12-hour days for four days with professional chefs grading him and his classmates on cooking, sanitation and a written test.
He said his skills are appreciated by the gas industry when they stop by the sites for a day to customize meals for the workers.
"They were so excited (about) not getting their meal out of a warmer," Hoschar said.
For December, they are taking reservations for company holiday places, and are even planning in advance.
"Make your reservation now for spring weddings," House said.
For more information, visit chefhosch.com or the Facebook page or call 850-9843.