Today we’d like to introduce you to Jacqueline Gascot.
Jacqueline, we appreciate you taking the time to share your story with us today. Where does your story begin?
A little over three years ago I had just had my second son and left my job as a full time nutritionist. I have my bachelors in nutrition and dietetics and worked in the field for about 8 years before I decided to stay home full time with my boys. For something to do on the side, I started photographing weddings with my sister who is a full time wedding photographer. I started to see grazing tables pop up at cocktails hours and fell in love with the spreads and how beautiful and unique they were. My sister was pregnant and decided she wanted to hire someone for her baby shower but ultimately decided to have me try out my own grazing table for her event. I went to a variety of stores and gathered a bunch of different foods and created a spread. The guests absolutely loved it and thought we hired someone to create it. I got the push from family and friends and ended up creating Lancaster Grazing Co. Quickly I started booking birthday parties, bridal showers, Christmas parties, and baby showers which led to large corporate events and large scale weddings.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
It’s pretty much been a smooth road. Some months and seasons like winter I have less bookings but spring, summer, and fall I’m booked most weekends of each month.
As you know, we’re big fans of Lancaster Grazing Co.. For our readers who might not be as familiar what can you tell them about the brand?
I don’t have any employees. When you book me, it’s me who is responding to your emails, doing your shopping, prepping your food, traveling and setting up for your event. I make charcuterie boards for smaller events (under 20) in a variety of sizes. I mostly focus on grazing tables now. I’m known for my large scale spreads. I think what sets me apart from other grazing tables is that I keep them clean without looking cluttered by a bunch of random foods. Each table is different and I don’t have any specific go to. I just create it based on how I feel it will look good in that space. I also use a variety of textures or cheeses, as well as different cuts and shapes. I always make sure that whatever is on the table is easily accessible to grab and is practical. A large wheel of cheese looks nice, but if it’s not cut the guests cannot pick it up and eat it. I make sure everything is cut and placed for easy access while a line of 40-200 people can grab from it.
Let’s talk about our city – what do you love? What do you not love?
What I love about Lancaster is the culture. People truly love to support small businesses. It’s also fun to collaborate with other businesses. I absolutely love being able to go into a variety of atmospheres and always be supported. I’ve done grazing tables at The Hamilton Club, New Holland Coffee Co., Amanita Café and the Sixth Floor downtown and some awesome wedding venues like Conestoga House and Gardens, White Chimneys, and St. Michael’s Vineyard.
Contact Info:
- Facebook: https://www.instagram.com/lancastergrazingco?stkn=MW1ha3Z3YTU3aTlrbg%3D%3D&utm_source=qr
