Catering

Catersource 2016

Posted by on Mar 2, 2016 in Catering | 0 comments

Thank you for attending my session. Please feel free to download the full presentation below. Getting the Most from Your Catering Software Presentation Share this:PrintEmailPin ItTwitterFacebookLinkedInMoreStumbleUponRedditGoogle

Read More

5 Things Considered on a Plate

Posted by on Apr 25, 2013 in Catering, Consulting, Food, Menu Development | 0 comments

I will probably choose a fresh shiitake mushroom instead of dried for some Umami and then work in some smoked/charred tomato into the soup base. Then it stops. I put the notes away, turn of the screen on my computer and go grab a cold adult beverage. Why because it is amazing what a clear head will come up with. Space is the key when writing menus. You need to walk away from the pen sometimes.

Read More

The Tools of Refinement

Posted by on Jan 23, 2013 in Catering, Consulting, Menu Development | 0 comments

The Tools of Refinement

I use this phrase as a staring point. It is a concept I bring to my clients when helping them get to the next step. Thomas Keller in his book The French Laundry discusses things such as a sieve or tamis to refine a sauce or mousse. I see this thought process as essential for preparing food at a high level. However there are tools of refinement that need to happen not just in the kitchen and can’t be bought at the local foodservice equipment supplier. The most important tool is a really a “second set of eyes”. For most it is the hardest thing to do; take critique from a third...

Read More

Chef Nemo Bolin talks seasonal restaurant Cook & Brown Public House

Posted by on Sep 21, 2012 in Catering, Consulting, Food, Menu Development | 0 comments

My favorit kind of story. This is how we should think about menus. This thought process of taking what is infront of us and creating a fabulous meal with soilid techniques and that relies on the natural beauty  of the ingredient is the awesome. This type of thinking is how need to change our ways in catering. Trusting our culinary team to prepare food on the day of the event is the key. Setting a menu 8 months out and hoping it will be the same is becoming harder for caterers who want to cook from the market. So take a read and think how you can change your sales perspective and process....

Read More