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The Process

From First Call to Last Course.

No confusing packages. No online configurators. No "select your menu from a dropdown." Here's exactly how booking MileHighCook works — from your first message to us waving goodbye at the end of your event.

Start the ConversationSee Pricing Guide
Step by Step

What Happens When You Reach Out

Five steps from first contact to chef at your door — and at step four, you're done working. Everything else is handled.

01
You Reach Out
Call, email, or fill out the inquiry form. Tell us what you're thinking — the date, the occasion, where you'll be, how many people. Even a rough idea is enough to get started.

We respond within hours. Not days. If it's a weekend or a holiday, we're still there.
📞 (516) 996-1202 · steve@milehighcook.net · or use the form on the contact page
02
We Get on a Call
A real conversation — not a form, not a chatbot, not a 'select your package' dropdown. We talk through your vision: what you want your guests to feel, what the space looks like, any dietary needs, cuisine directions, what matters most about the experience.

We ask questions most vendors skip because we'd rather get it right from the start than scramble on event day. This call is usually 15–20 minutes.
03
You Receive a Custom Proposal Within 24 Hours
After the call, we build a proposal specifically for your event — not a template with your name added to the top. A custom menu concept, staffing plan, and one all-inclusive price covering everything.

Everything is included: groceries, prep, chef fee, service staff, and cleanup. One number. No add-ons.
You can review, request changes, ask questions, or approve as-is. We iterate until it's exactly right.
04
You Approve & We Handle Everything
Once you're ready to book: a detailed intake questionnaire captures every preference, allergy, and detail. Everything is formalized into a contract built for your event. Deposit collected. Then we get to work.

Menu finalized. Chef and team assigned. Every ingredient sourced. Equipment organized. Logistics handled. You don't manage anything from this point forward.
05
Event Day
We're at your door 2.5 to 3 hours before your first guest arrives. Setup, prep, every detail dialed in before service starts. By the time your guests sit down, you're not managing anything — you're enjoying your own event.

We clean up completely when it's over and leave your space exactly as we found it. You wake up the next morning to a clean kitchen and a great memory.
Common Questions

Before You Reach Out

How far in advance do I need to book?
Ideally one week or more. For simpler events we can sometimes move faster. For peak season — ski season in Vail or Aspen, Food & Wine Classic in June, New Year's Eve — book 4–8 weeks ahead. We have bookings two years out. The earlier the better for flexibility.
What if I don't know what I want for the menu?
That's what the call is for. You don't need to know anything specific. Just tell us the occasion, who's coming, and any dietary needs you're aware of. We'll build the menu from there and present options for you to react to.
Can I request changes to the proposal?
Yes — as many as you need. We iterate on the proposal until it's exactly what you want before anything is confirmed or deposited.
What if I'm booking for someone else?
We work with executive assistants, event planners, and anyone booking on behalf of a principal regularly. Clean communication, proper contracts, and zero coordination burden on the day.

Ready to Get Started?

The first step is a conversation. Tell us about your event and we'll take it from there — custom proposal back within 24 hours.

Start the ConversationCall (516) 996-1202