Fodrey Catering Concepts

Mise en Place - French pronounciation: mi za 'plas

It is a French culinary phrase which means "putting in place" or "everything in its place". It refers to the set up required before cooking, and is often used in professional kitchens to refer to organizing and arranging ingredients that a cook will require for the menu items that are expected to be prepared during a shift.

The inspiration behind Fodrey Catering Concepts came from years and years of working within the rules of someone else's kitchen. Gathering someone else's mise en place to prepare someone else's menu. Fodrey Catering Concepts takes great pride and passion in creating menus tailored to each and every individual client. Stepping outside of the culinary box and bringing our heart to your table.

Chef and Caterer

Sharing my heart through food for every occasion!

Jamie Fodrey

Owner & Chef

With over 15 years in the industry, Jamie Fodrey is bringing premier catering experience to the greater Richmond and surrounding areas!

Jamie's venture into the culinary world began as a cook in high school on Richmond's Annabel Lee River Boat where she quickly lead the team in feeding hundreds of passengers to include the famous James Earl Jones!

Formal culinary training took place at Johnson and Wales University where she obtained an associates degree in culinary arts and a bachelor of science in Foodservice Management. The last 15 plus years of experience as a chef have included corporate dining, focus in nutrition and menu planning for children and elderly, as well as serving as the Executive Chef for the Virginia State Capitol.

As owner and chef of Fodrey Catering Concepts, Jamie is eager to bring the best culinary experience to your next occasion!