Owner, chef, baker, and all around heartbeat of Cassandra Rehm Caterers. I’ve been in food service for over 15 years; having worked all over South Shore, MA & Rhode Island. My primary focus is in artisan bread baking and as of 2019, personal chef & micro catering events.
I’ve been in the field a long time. Really! I started in high school at the local Voc Tech where I learned the culinary basics. Following, I graduated in 2014 from Johnson & Wales with my B.S in baking & pastry with a minor in leadership ethics. The first time I got behind a saute line on a friday night I was hooked. The first time I baked a decent loaf of bread, I knew it was over.
As of 2025, I am a full time faculty member at Johnson & Wales University in Providence, RI. I have the privilege to teach our next generation of bakers how to bake bread, make croissants, and how to move and thrive in the kitchen.
As being a teacher is highly demanding, and with beginning my Master’s Degree program (fall ‘25), scheduling dinners during Sept-April is extremely limited. Books for the summers will open mid April and we will book a often as we can!
Hi, I’m Cassie.
My Approach
Being from New England you learn to appreciate all seasons, and it my greatest joy to work with local farmers and makers to bring fresh seasonal flavors right to your table.
Sourcing
I work the farms from all of Rhode Island and Bristol County, MA to create custom seasonal menus from each guest. That means I am constantly reaching out to local meat farmers, hitting markets and stands to see what is in peak season for your event.
photo courtesy of Move Mountains Company
Woman owned, women run
There’s something about having a tribe of confident women in your corner pushing you to be great. Many of them join me at booked events as waitstaff or sous chefs. My goal is to empower women in food service to be strong, resilient and successful in their roles when working for me and elsewhere.