For a lot of us, skipping school typically revolved around bad decision making. You skip school to go to the mall and stand around. You skip school to meet your friends and get into trouble. For local chef Air Casebier, however, you skip school to go to work at a restaurant. Because you love it.
“I knew then that cooking was what I was meant to do with my life,” says Casebier of her skipping school habit.
Turns out, skipping school to go after your passion ain’t so bad. After moving to Charleston to attend culinary school at Johnson & Wales, Casebier worked with renowned chefs such as Mike Lata and as sous chef at Husk with Sean Brock before deciding to take on a venture of her own. Enter: FEAST Charleston.
The idea for the innovative catering company came to Casebier—who admits she’s known from the start that she’s wanted to do something on her own—after a party. “I attended a really great cocktail party but was completely underwhelmed with the food,” says Casebier. “I knew then I wanted to provide farm-fresh, chef-prepared food at any venue.”
And for this, we are thankful.
FEAST’s menus change seasonally (Black Bass Crudo and Minted Spring Pea Hummus are on the books for Spring) and focus on bringing fresh, local food to the table. While FEAST currently caters anything from luncheons to weddings to farm-to-table dinners, Casebier has a long list of goals for the future. (Think: an al fresco Sunday Suppers Series or farm fundraiser dinners, or perhaps a take-out shop with a few spots to sit.)
As for her inspiration? The small business advocate says, “the idea of slowing down, to really live” tops the list. Followed by small farmers everywhere.
And that’s definitely something we can get behind.