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Cynthia was born and raised in the suburbs of Chicago, and attended undergraduate at the University of Wisconsin in Whitewater, majoring in exercise science.  Fitness was life while working in amazing locations like the MCI/Worldcom corporate headquarters, Duke University and the White House in Washington, DC during the Bush administration.  However, even after a full 12 hour day, she would come home to cook elaborate meals for enjoyment.  She was constantly offering up meals to friends and hors d'oeuvers for parties when one of them had the great idea she start a catering company.  Entertaining Forkless was born in 2005! Without any real advertising, just word of mouth from the first job, it took off.  Cynthia decided to move away from DC to attend culinary school at the famous Le Cordon Bleu in Las Vegas.  She graduated summa cum laude with a perfect 4.0 GPA, was the student council president and received the highest honor given to a graduate, "Top Toque" for outstanding achievement in and out of the classroom. Upon graduation, each student must complete an internship under a master chef and she had the rare honor of doing hers at the Playboy Mansion in Beverly Hills, CA (yep, Mr. Hefner's home!).  She was also fortunate enough to be a private chef to a World Series of Poker Player in Las Vegas, and the Sous Chef aboard a 172ft sport fishing yacht traveling along the coast of Mexico.  

Busy Butternut was born in 2012 after a move back to DC to incorporate more than just catering, but also full service party planning and event services. Why the name The Busy Butternut?  When you think of a butternut squash, she hopes it brings thoughts of warm buttery pasta or marshmellowy sweet potato pie.  Warmth, happiness, comfort, family, whimsy and home.  Toss in there an extremely hectic schedule and you have her!  

About: About Us

Licensing and Certification

Busy Butternut, LLC 

ServeSafe Certification

State Food Safety

About: Text
About: Testimonials

My daughter just said "This is seriously the best meal I've had since the pandemic started!"
We love this recipe. Thanks!!

Julie C.

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