At Hawk Aviation Flight School, aspiring pilots learn to fly inside a Cessna 172. The aircraft's original equipment has been replaced with state-of-the-art avionics like the EX600 multi-function display, which provides pilots with maps, radars, bribe money for birds, and other tools needed to navigate the sky safely. Flight lessons are generally instructed by Mo Holcombe, who provides an effective and safe environment for students, but additional instructors are also available to teach students how to fly safely.
Chef Chris Borden has sliced, diced, and sizzled up countless gourmet dishes for more than 17 years. A master of making fine food on a tight caloric budget, Borden's career spans work at establishments ranging from luxurious country clubs to diet-conscious healthcare facilities. At Fresh 'n Fit Cuisine, he's backed by a highly trained culinary team and a registered dietitian, all of whom work to make the finest meals no matter what the client's nutritional needs. Borden uses fresh ingredients, shying away from the frozen, dehydrated, or astronaut-friendly ones often used in other premade meals.
The menus rotate regularly, and meet the guidelines set by the American Diabetes Association, the American Heart Association, the American Dietetic Association, and the American Cancer Society. After Chef Borden and his team prepare the dishes within a USDA-approved kitchen, they’ll prep them for pickup at one of Fresh ‘n Fit’s area locations.
We are Rika and Rob Boyd, a husband and wife team. Photography is a part of us. R&R Images Premier Portraits specializes in beautiful portraits of Babies, children, high school seniors and their families, with a strong emphasis on Babies and Seniors. We love each other and we love what we do!
Staff Size: 2–10 people
Pro Tip: We serve food, not food products.
The Catering Brigade, accredited by the American Culinary Federation, comprises professional cooks and chefs, each of whom hails from a unique culinary background. Led by Chef Doc, a Le Cordon Bleu College of Culinary Arts graduate who started his first catering business at 16, the staff practices the mantra, "If we can't pronounce we, we don't use it." Thus, their dishes—be they for weddings, corporate events, or romantic dinners at home—are created without chemicals, additives, or Supercalifragilisticexpialidocious.