Given the economic slowdown, it has become important to save money even when you are planning for your company party catering. It pays to hire a full service catering company like Cosmopolitan Catering, a renowned Silicon Valley catering company, as they not only offer food service but also help in your event management or event coordination to provide a value for money package. 

Cosmopolitan Catering – your “one stop shop” for catering requirements 

With its expertise, the event planners of this Bay Area catering company can negotiate with the rest of the vendors on your behalf and help you get a good deal. Know more about it at http://www.cosmocaters.com

http://pizza-a-fetta.com/Catering/catering.html

http://pizza-a-fetta.com/Catering/catering.html

Although it’s only December, May and June are on Duvall’s mind!  We love these unique centerpieces for summer parties found on MarthaStewart.com. Baby vegetables in modern containers and classic runners are a perfect way to display healthy food items.

Ever wonder how restaurants are able to keep their porkchops tender when they always seem to dry out when you are using the grill in the backyard? Its not restaurant magic, its Osmosis. Restaurants and caterers have long understood that a method called “brining” can keep your white meats moist, even when subjected to prolonged heat like on a grill or in an oven. Brining is the process of soaking meat in a spiced suger/saline solution. When you do this the cells take on some of the solution and due to the curitave powers of suger and salt the walls of the cell are reiforced and therefor your meat is not only more hydrated but more resistant to the degenerative effects of heat. So when you are trying to figure out how to not dehydrate that turkey or ham for the hollidays remember, brining overnight will make your main dish highly delectable and it will have your relatives wondering what magical culinary powers you posess that grandma could never attain.

Here is a great recipe to use at your next holliday party.

All Natural Steamship Round of Pork with Rosemary Dijon Cream Sauce Serves 10
1 Niman Ranch Steamship Round of Pork
OR
1 Crown Roast of Pork or Boneless Pork Loin
1 batch Pork Brine
2 quarts Rosemary Dijon Cream Sauce

Make Pork Brine 2 days before
The day before cooking brine pork for 24 hours covered in refrigerator
Take pork out of brine and let dry in refrigerator for 2 hours
Preheat oven to 350 degrees
Place pork in roasting pan and roast uncovered for 23 minutes per pound so internal temp reaches if 150 degrees.
Let rest for 20 minutes
Carve and serve.

Rosemary Dijon Cream Sauce Serves 10
1 Shallot, minced
1 ounce White Wine
1 quart Heavy Cream
1 sprig fresh Rosemary, chopped
1 tablespoon Dijon Mustard
1 teaspoon Butter
Salt and White Pepper to taste

In a non- reactive sauce pan, add butter and shallots on medium heat
Sauté until translucent.
Deglaze with white wine and reduce by one half.
Add heavy cream and reduce by one third.
Add chopped rosemary and Dijon and reduce by one quarter.
Salt and pepper to taste.

Pork Brine Serves 15
0.6 gallon Water
1 cup Raw Ginger
½ cup Kosher Salt
3 tablespoons Fennel Seeds
0.6 bunches fresh Thyme
3 tablespoons whole Black Peppercorns
1.5 tablespoons Crushed Red Pepper

Mix all ingredients in a stock pot and bring to a boil for 5 minutes
Cool overnight.

Fotos zum Fingerfood-Catering für die PZP Steuerberatung GmbH am 19.November im Schloss Aurolzmünster.
Hier ein paar

Birdhouses are so cute, aren’t they? Little homes for little critters. Someone’s mamma thought so, too, so he asked me to make one in cake-complete with critter. Armed with wild ideas and a Wilton house pan, I set forth to create mamma’s passion in cake-despite the horrible heat and humidity and a great lack of central air. The last part’s gonna be important. Remember it and be kind, k?

You can find the pan here:

http://www.wilton.com/store/site/product.cfm?id=3E3191DF-475A-BAC0-53BA3BD42B6F8C98&killnav=1

I made 4 houses and skewered them mightily to a double layered covered foam core board base. Yes, 4 houses. I wanted it to be square shaped and that takes 4 houses. Now you know why they were skewered mightily. So great did I skewer that the delivery sheet included a diagram for removal.

Everywhere there’s an arrow, there’s a skewer and they were all inserted at an angle and had to be pounded into the board below, with the exception of the one in the birdhouse door. Don’t put the birdhouse door skewer in just yet, though. We’ll do that later. Each house was torted and filled with cream cheese icing, and then the houses were glued together with more cream cheese icing. The whole shebang was then iced in cream cheese icing. Do you get the feeling cream cheese icing is important to the tale? That’s ‘cause it is.  Back to the cake:  I think that’s all you need to know before we get started on the décor. If not, holla’.

Once the cake is upright and sturdy, find a round object the size that you want the “hole” to be and press it into the cake to mark the area. Dig it out as much as needed.

From here, we start with the fondant. You will need white, teal, yellow, orange, and lilac fondant.  I made a mistake which I often make when adding gum-tex to fondant. I added it when the fondant was in the liquid stage instead of kneading it in once all the powdered sugar is added. This creates clumps. I dunno why, but is shore do. However, no problemo for this cake. It just adds to the authenticity of the wood look I’m creating. If you don’t like that look, add the gum-tex at the proper time.

Roll out the white fondant. Cut a circle the approximate size of the hole you created and stick it in there. It will get messed up, but do it anyway. I hate to muck up something alone. When that’s ready, compare your pan to the actual cake to check for size and then cut out 2 pieces of white fondant for the front and back using the pan as a guide. Mark the top and bottom edge of your pieces for even lines. Using a straight edged something that’s food safe, press board lines into the fondant. Now it’s ready to be applied to the cake. Expect the fondant to stretch. Just get it onto the cake the best you can and trim as needed. Press the fondant into the bird hole and smooth ‘til pretty.

Measure the sides of the cake from the bottom edge of the roof line down, cut 2 pieces of fondant, make the board lines again, and stick those onto the sides. Once those are on snugly, go ahead and put in the birdhouse door skewer.

I know you’re asking, “Why is the frosting so lumpy?” No air conditioning and cream cheese icing, that’s why.  Try not to obsess about it. Not a thing I can do about it but hope it doesn’t show thru the fondant so let’s move on to the fencing, huh? Cut out 4 more rectangles- each the width of the side where you will be placing the fence. The height is up to you. Cut these rectangles into boards- each the same width. Now you have sticks and they need turned into fence boards. To do this, cut the tops of each one at an angle like so:

The boards need joined, so cut rectangular strips to go across them once they are on the cake, measuring the circumference of the cake so you know how much you will need. You will need this amount twice. Apply the boards and then the joins to the cake like so:

As you can see, my fencing stops at the door. It was a height thing. Your results may vary.

Front, back, sides, fencing: it must be time for the roof. Wad up the rest of the white fondant, and seal it in a baggie to keep it fresh and soft. Roll out the teal fondant and cut circles- approximately a crap ton.

These will be applied similar to real shingles. Start at the bottom and work your way up.

Part way through, I realized it would work better if I also put shingles along the side before working upwards. This helped me plan the spacing. As you can see, you are going to work your way across the roof, placing the next row of shingles between the shingles of the previous row. Otherwise, it will look weird. Go ahead, go outside and check your own roof. The seams are staggered. They should be the same on a cake house, too.

Again, like a real roof, you have to cap it with a row of shingles:

While you have the teal out, go ahead and cut out the flower box. Roll out bits of white, yellow, and purple, and using a flower plunger cutter thingy, cut out flowers. Arrange all to your liking on the front of the house. Repeat for back, if desired.

So far, it’s been fairly simple: cut and apply, cut and apply. Now we’ll get down to the harder part: the bird. My bird is wacky, but that’s what the client asked for so that’s what he’ll get.  First the picture, then the explanation; at least as much as I remember. I used a picture to guide me and I found it on cakecentral in the galleries. Here he is in progress:

Roll one square teal oval for the body and head. Use the non-pointed end of a skewer to make his belly button.

Roll 2 white fondant balls for the eyes and cover those partially with teal for the eyelids.

For the feet, I used orange fondant and a flower cutter and removed the extra petals.

The wings were created from a rectangle. I rounded one end then used a pointed fondant tools to push in 2 areas on the other end to make it look similar to a wing.

The tuft of hair was created with a clay gun. I made a thin round strand, cut it in pieces, and then joined them together by squooshing.

The beak is 2 triangles of fondant. Before placing one triangle on top of the other, roll teeny balls for the teeth. Place the teeth on top of the bottom triangle, then place the top triangle and lightly press the whole shebang together. Press the non-pointed end of a skewer lightly into the beak to create the nostrils. After that, let it dry with 1/3 of it hanging over a low edge so it dries with a slight curve.

When all that is complete, mark the pupils with a black food marker and join all the pieces with piping gel. Keep the extra hair tufts in case of breakage. Let the food marker dry before you put it all together or you may be giving your bird the bird if it smears.

All that’s left now is put your wording on the board and place the bird. Ta-da! Not exactly a Rockin’ Robin in his ‘hood, but it’ll do.

To answer your remaining questions, the weather played a huge part in the pain-in-the-behind-ness of the creation of this cake. The frosting made everything slide. The fondant stretched out of shape and didn’t want to stay put. It was cream cheese frosting so I had to be very aware of how long it was out of the fridge, too. I kept putting the cake in the ‘fridge to harden, take it out and work on it for 5 minutes, repeat ad infinitum. It took a lot long longer than it should have, it became and stayed shiny, and I never did get it to look as professional as it should have looked. The weather is totally beyond my control. I have no idea what the weather is going to be when I agree to make a cake, so it’s a crap shoot. Nice clients understand this. Not-so-nice ones get their cakes from someone else. :) My client, and his mother, was very happy with the cake, and in the end, that’s all that counts. That doesn’t mean I won’t harp on getting central air, but it does show you that sometimes all you can do is all you can do, and no amount of complaining is going to make it perfect or make it take less time.

Happy Dry Cool Weather Caking!

It all started 5 years ago, we wanted a Business that we could leave our mark on, It was our dream to combine our heritage and experience in cooking, we wanted to give customers a WOW factor when they tasted our food.

Having worked  in family restaurants, Asian, Greek and Jamaican, We embarked on our journey.

Together with our children Sophia and Nicholas we opened Cafelicious Nicholas was 10 yrs old and Sophia was 14, we wanted our business to stand out and be inviting, so we had the decorators paint the walls to a warm yellow and orange  bright and cheery ,I remember a distinguished lady walking by our shop one day and saying to me ,what bright colours your painting your shop and that it would be too bright,I explained to this lady that it would create a great warm happy ambience in our shop, i also told her that come winter when its dark and dreary she was welcome to come to our shop as it would cheer her up from the dark glum winter days, This lady now comes to our shop regularly and told me that i was right as we have a very warm cheery welcoming, inviting establishment .

Once all the equipment was installed , we invited our family and friends on the sunday before we opened for a tasting session or a cook off.

We are now established and have a very good community base, where you can come and feel safe, be served professionally with great food and a very friendly enviroment, we provide you with the whole package from entering our establishment to leaving with a great positive thought for us and our staff, our motto is treat people how you want to be treated and efforts without results is meaningless.

We also provide a ring and pick up service for those corporate business persons who are very busy, We have area such as rubery great park, barnt green and the inovation centre already enjoying our quality food and service.                        so if you would like to order our delicious food just give us a call on 0121 453 2252 and it will be ready for what ever time you require it. http://cafeliciouss.wordpress.com/our-menu/

We now have embarked on the digital WiFi  experience in order to provide our customers with much more and reaching out to the corporate sector of  business.

Wer are also on the Facebook and twitter pages for those who would like to follow us, http://tinyurl.com/ygvy4dq this link is to our fan page.   

So we serve not just fullenglish breakfasts, our menu is vast and all our products are homemade, chilli, Shepard’s pie , lasagne, chick curry, Panini’s to jacket potatoes and many many more,You can view our menu on our menu page here.

 we have designed the premises so that it is an open kitchen and nothing is hidden, you can see what your paying for  and being cooked.

We are a 5 STAR  establishment and we pride ourselves in achieving this award from Bromsgrove council.

The journey has taught us that the business world is and adventure and that through hard work you can achieve your dreams.

Each year, my side of the family holds an early Christmas celebration. We do this so everyone can attend without having to “choose sides” each holiday. And every year the adults participate in a gift exchange. Each person brings one gift and we play “the stealing game,” swapping presents strategically, trying to end up with our favorite at the end of the game.

This year, we have a “rules change” due to the Copeland’s gift card I always bring. Now, a gift can only be “stolen” three times and it is no longer eligible to be taken away from the third person that “captures” it. My family implemented this rule because the game would never end due to the “traveling Copeland’s card” that made it from one person to another all night long!

I think the final straw came last year when our cousin and sister-in-law got in a lively discussion about who wanted the gift card more and kept prompting their husbands to steal the gift card back on their behalves.

After a few rounds, my brother-in-law refused to steal the Copeland’s card and took the last gift under the tree, thereby ending the game. The look my sister-in-law gave him was unmistakable, but the gift he chose was from my wife, and was another Copeland’s gift card! We knew how popular it was so we each chose it as our gift that year. The evening went on with merriment and the two did laugh and make up. I know my sister-in-law is using hers to order our Party Pans with Green Beans with Ham, Macaroni and Cheese, and the Penthouse Salad. It’ll save her oven and refrigerator space on the big day and take a lot of hassle out of cooking for such a big crowd. Our cousin on the other hand, intends to use it after the holidays to treat herself and her family to the New Orleans Jazz Brunch Buffet as a “made it through another round of holidays” present to themselves.

I love giving the gift everyone loves to receive. It tickles me that after years of holiday misses, I have finally found something people truly enjoy and appreciate. This year, I’m placing it in a big box weighted down with something to throw the gift shakers, maybe a re-gifted Snuggie® or something that they’d never guess was a Copeland’s gift card in disguise. I can’t wait to show up with the prized gift. Let the games begin!

What’s the best gift you’ve ever given or received? Did you know Copeland’s gift

DB STUDIO mampu menyelesaikan masalah mereka yang ingin mengadakan Rumah Terbuka tetapi malas menyediakan makan2nya. DB STUDIO mempunyai tenaga pakar masakan Tradisi Melayu dan Western.

Pengalaman setakat ini termasuk majlis keraian sempena pertunangan Cik Hartini Anuar di Klang; Rumah Terbuka Aidilfitri di Klang dan Majlis IFTAR 2008 di Shah Alam.

Masakan disediakan serendah bagi yang mahukan hanya 20pax ie mensyuarat rasmi.

Bagi yang ingin mengetahui bagaimana MINI CATERING ini berfungsi dan berminat mendapatkan khidmat DB STUDIO – sila hubungi En Adi di talian +6012 944 0460.

The catering industry is competitive, and this market is filled with many “wanna bes,” how will your clients pick a great caterer, or how do you set your company apart from the others?  I’ll share some insight into our experiences.

We have been in the catering industry for over 8 years, but professionally for over 4 years.  Every year we see a growing number of repeat customers, and every year, despite a challenging economy, we have witness double digit growth in our catering sales and services.  Why?  What are we doing right?  Here is a four step process.

1.  Prioritize.  Every catering job, no matter its size, scope or menu is our top priority.  We want that customer to be satisfied yes, but truly, we want more than that.  We align our staff, services and menu in such a way for our client to give them what they seek.  Sometimes, it is helping them recognize just exactly what that is.  Our clients come to us for our expertise, and we seek never to fail them.  So we look at every catering job as an opportunity to showcase our talents, to market our company.

2.  Plan.  We work within a budget.  Whether or not our customers admit it, they have a budget.  Whether or not they fully realize what that is, they eventually pinpoint it.  The bottom line on budget is our client will at some point evaluate what they spent and what they received in exchange.  Our “product” MUST be viewed as valuable.  Did our customer get his money’s worth?

Here’s the rub.  It is our job to identify their budget.  Sometimes a customer will come straight out with their budget in dollars.  A lot of times they won’t.  Regardless, we must have a realm to work within, or all is lost.  Either the extra expense comes off our profit, or the client overspends, and they are never happy if that is their lot.  Asking questions is the quickest and most efficient manner to determine a budget.  I like to clarify what is most important to our clients.  Do they desire ease and convenience?  Is the quality and deliciousness of the food most important?  Those two areas of service are the most important aspects of identifying their budget.  Keep in mind, just because a client “wants” something, it does not mean that they  “get” it.  Be honest with them about the expenses associated with the services, and let them be the boss when it comes to expanding their bottom line.

3. Perform.  Be on time.  Be prepared.  Look sharp. Give them EVERYTHING you promised and even a few sparkles more.  Because I guaranty that if they have worked with caterers before, this will be a new, and delightful difference.  Not only will they notice it in stark contrast, they will tell their inner circle.

4. Wash. Rinse. Repeat.

Vesipiibu kohvik, lounge, restoran, piibutuba – lisasin mõned tuntumad.
Seisuga 28.11.2009

Hookah House
Arvan, et tallinna inimesed teavad seda kohta kõige rohkem. Avasid uksed 2005 aastal. Pakuvad rahvuslikke India toite ja Nahkla tubakat. Hubane. Sessioon – 125EEK

Vesipiibu Kohvik
Ainsana Eestis pakuvad Azfali tubakat ja ka naturaalsütt. Praeguse sooduskampaaniaga on üks sessioon – 80EEK. Wifi ja kahes erinevas stiilis suitsutuba.

Popular
Kohvik, baar ja ööklubi. Nahkla tubakas, Wifi on ka olemas.

Bazar
Araabiateemaline söögikoht. Pakuvad ka cateringi teenust.

African Kitchen
Aafrikateemaline. Rahustav Reggae  ja sessioon on üks kirves – 200EEK

RELAX – Tsink Plekk Pang
Hiina, India ja Jaapani köök. Kõik on OK.

Bravo Havana Club
Kuubateemaline katusekohvik ja latiino muusika – salsa, bossanova jne. Cosmopiibud. Sessioon – 75EEK

Dear Hardworking Flight Attendant, I know we have instructions on how to cater the planes, but I’m not sure those instructions have been thought through to the end.  Instead of ordering the amount of catering we’re told to, I’m going to order more.  More cans of tonic water, seltzer, apple juice, and coke zero. I won’t order as much cranberry juice, water, or ice, though; you should do fine with one of each.  Also, I

Why so many serviettes and cups?

think those two white bags that we use to collect trash inflight should be enough to get you to Little Rock and back, so I won’t order any more of those, but you can never have enough trash can liners, so I’ll make sure you have enough to last through the Apocalypse…napkins, too. You can never have enough napkins so make sure the caterer brings you all eight packs of napkins.  There’s only 50 in a pack; how do they expect us to perform a beverage service with so few?  I mean, really.  Look, I know the galley diagram says we only need to have 20 beers on board, but that’s just wrong. We must have at least 22; what if we sell out during the flight?

Why? Why would you do this to me?

Oh, and I know I’m deadheading on your flight and it’s a courtesy I would expect you to extend to me, but I can’t help you cross seatbelts after the flight.  I’m kind of in a hurry to get in to the terminal and see if there’s someone I barely know who I might want to talk to.  Besides, you have another flight attendant to help you do that.  We don’t want too many cooks in the kitchen do we?  With love and respect,

A Lazy Flight Attendant

Dear Lazy Flight Attendant, I have received the plane that you so kindly catered for me.  I just have one suggestion, though.  Next time, just order what you’re supposed to.  We don’t have room on the plane for all the extra crap you request.  This job’s not hard, and I know you know how to count because you have to tally up the number of passengers you “serve” before the plane leaves the gate.  The Apocalypse is not close at hand; we don’t need 400 napkins or 18 trash bags for two flights lasting a combined three hours.  Don’t make my job harder because you’re a lazy wretch and don’t want to think.

Also, it’s quite all right that you didn’t help cross seatbelts.  Yes, it’s something you should do to help out a fellow flight attendant, but those 30 seconds you would have lost can go to much better use like smoking illegally on the ramp or waiting on your rollaboard in the jetbridge.  You do your job correctly, and I’ll do my job correctly.  Don’t make me do both; they don’t pay me enough.  With disdain and acrimony,

A Hardworking Flight Attendant.

We have filmed a video to help with sizing of table cloths.

John and I are enjoying this day after Thanksgiving by parking in our local coffee shop and planning!!

Really we’re just adjusting a wedding budget spreadsheet and making it a Google shared document.  We sitting across from each other with our laptops and editing the same spreadsheet.  It’s awesome!!!  This is how we’ve been putting together a guest list and bouncing ideas back and forth.  It seems silly when we are in the same room, but these shared documents will come in handy as John leaves for LA for 2 weeks on Sunday.  (Sad face!)

We think we might use Hill Country to do our catering.  They are a decent BBQ place, for New York anyway.  They can do a full service tables and chairs and all that stuff.  My favorite part is that they can provide Mason jars for the drinks!!  There is something so magical about seeing my family and friends dressed up and eating ribs and drinking out of Mason jars.   Feel free to check out their site:

Hill Country

The catering person should get back to me Monday and hopefully we’ll have a better idea of prices.  Ribs!

Well, now that the Thanksgiving holiday is behind us and Black Friday is upon us it’s time to start thinking about all those upcoming Holiday events!  Heck, it’s time to start booking your 2010 events as far as that goes!  Our calendar is filling up for the Spring and early Summer months next year and we’d LOVE to add your event.  Our 2010 Menu is going to change a bit, but our current favorites will all still be there, so if you’ve got a Holiday Party, Family Gathering or Company event coming up, think about adding some slow cooked, wood-smoked, ‘North Carolina Style’ BBQ!  We keep our smokers burning year round and what a great way to share good times and create memories with friends and family! 

Our pulled pork is cooked with the NC tradition always in mind…low & slow over Hickory and some Apple wood and MAN is it tasty!  Add a bun, some Carolina Style Vinegar Slaw and a bit of Hoover’s Southern Fusion BBQ sauce and it’s a marriage made in heaven!  Actually, it’s made here in South Middleton Township along the mountain…but you get the point!  We offer something for everyone in addition to the Pulled Pork, we’ve got incredible ‘Beer Can’ style smoked chicken which gets to soak up not beer, but an incredibly fragrant and tasty blend of fresh herbs and chicken stock, delivering a taste that is hard to beat.  We also have tremendous, lip smackin’ ribs that once beat the guy (Butch) who’s ribs beat Bobby Flay’s on the Food Network’s ‘Throwdown’ TV show…I think that means that they’re pretty tasty!  Finally our Beef Brisket is a taste of Texas right here in Central PA!

All of our meats, sides and desserts are prepared to order for your event and are served to you and your guests as fresh as can be.  Our smoked meats come right off the smoker and straight to your event, our sides are home made and complement our “Q” perfectly and our Desserts are sure to please.  We offer a variety of catering options for all types of events and are capable of serving 25 to 1500 folks with over 350 square feet of smoker space!  AND…as if that’s not ENOUGH to tempt your tastebuds…we are offering a 5% Discount on ANY sized 2010 event booked by December 31st!  That’s a 5% savings and you’ll lock in at 2009 prices…not a bad deal for Black Friday!

SO..if you’ve got an event coming up and you want something a bit different, consider our craft cooked meats and sides, it will be a meal that folks remember for some time!

On the doorstep of the the Houses of Parliament, the world renowned Tate Gallery and the splendour of the River Thames, and Buckingham Palace, St John’s Westminster is not just in a desirable part of London but can be considered one of the world’s most desirable residential addresses.

This award-winning exclusive development offers some of the finest luxury apartments that London has to offer, situated around the ancient gardens of St Johns and within touching distance of Victoria, Westminster and St James’s Park Underground Stations.

The apartments have been decorated and fully furnished with true care and attention, granite kitchens, unique marble bathrooms and parquet flooring are just some of the beautifully finished touches the apartments boast.

This apartment block also offers guests a fully-equipped gym, whirlpool, sauna and private health spa with a wide range of alternative health and beauty therapy services. A digital television service, DVD player and wireless broadband are also available in each apartment.

http://www.crownlawn.com/United_Kingdom/london_apartments/westminster/st_johns/st_johns.html

http://www.crownlawn.com

If you need a competent Sunnyvale catering service provider, you can get in touch with Cosmopolitan Catering. Be it some vegetarian catering packages that you need, gourmet catering or bbq catering, this Bay Area catering company has it all covered for you. 

How to contact this catering company 

Visit http://www.cosmocaters.com to know how Cosmopolitan Catering can meet your specific requirements and make your event a talk of the town.

The catering offers a very different and interesting side to cooking than you would find when working in a conventional restaurant kitchen or hotel. Catering jobs are exciting as you will be working in wonderful venues, in an unconventional kitchen setting and creating magical food for weddings, birthday and anniversary parties, and even film and TV sets. You can either get a job at a catering company or start your own catering company after you have gained the necessary experience and capital. If you enjoy preparing interesting starters and meals for specific functions, then the catering industry is just for you. If you open your own catering company, you will be the head chef, and in charge of everything on the business side as well as running the entire kitchen. You will hire a team of chef, kitchen staff, and food preparation workers.

Besides being talented at preparing delicious meals and interesting cuisine for various events, you may feel that you want more out of your executive chef job than just cooking, job, . As an executive chef you get to experience the best of all worlds in the catering industry, restaurant business, hotel industry and others. You will have, job, a combined knowledge and background to appeal to investors and banks for loans to start your catering business. You will know exactly what will work and what won?t for a catering company, being a chef yourself, instead of opening it with no cooking know how.

The chefs in the catering industry are basically the same for a restaurant or a hotel, but you will also need to assist each other when things get stressful and chaotic in the kitchen, or make-shift kitchen. Everyone works as a team in a catering company, as you might not have specific dedicated stations as in a conventional kitchen. The executive chef jobs will require you to have to have an impeccable sense of timing, because you will need to have everything prepared for many guests just before they need to be served, and not let the food stand too long. You will also have to know about food proportions and the exact amounts of food and ingredients you will need to purchase for each event. You need to know a lot of finances and budgeting. The catering management side of things can get stressful and it might be a good idea to hire someone to be specifically in charge of the accounts and bookings.

The catering management will also involve working with event planners and wedding coordinators, dealing with clients and function venues, managing the chefs, ordering and buying ingredients, keeping the equipment and tools maintained, and setting up stations at various, job, venues. If you want to start off working as a demi chef, sous chef, commis chef, pastry chef, or any other kind of chef, staff, or food preparation worker for a catering company, you will find that the best paying ones are those that deal in weddings, and on film sets. To get the best kind of experience in the catering industry, you should try to find jobs at catering companies that are just starting out, or looking specifically for new chefs. You can also apprentice or, job, offer your services for a cheaper rate if you want to start out at a, job, large company.

You can always try new things in a catering company and propose unique ideas to clients. Most of the time people are interested to try something unique, and especially the pastry chefs in any catering company are revered. Of course, to end of any party you will want a decadent and delicious cake. You should be able to create gorgeous wedding cakes and delectable desserts fit for any occasion. For the pastry chef in a catering company, many of the desserts are created before the actual event and it is just the plating of the food or pastry that takes place on the day of the event. The catering industry can be tough if you don?t like busy, social atmospheres,, job, but if you love the party vibe and can work, job, well under pressure to replicate a stunning meal a few hundred times, then executive chef jobs at catering companies are perfect for you.

The best way to open your cuisine business and be an excellent cooking entrepreneur is to put your own finances into it. By saving up for a couple of years until you can put your savings into the business and really make it flourish. Make sure you have enough finances for the base kitchen, portable kitchen, equipment, appliances, everyday products and ingredients, as well as some basic decor like table cloths. You should also set aside budget for employees, as well as a marketing section and branding, as well as your all important health license.

Isn’t it a nice coincidence that this post falls on Thanksgiving? Well, actually, it was sort of deliberate. Today’s post is a continuation of yesterday’s on feeding 30 people. There must be other people out there insterested in accomplishing a feat such as preparing for a 30-people dinner party without a babysitter and without a caterer.

The party planning really starts the week before and actual errands and such begin the week of the party. The event was set to take place on a Saturday night, thus the errands Monday night after work. The week went like this:

Monday night: pick up decorations at party store. I contemplated for a while on buying warmer stands, plates, cups, etc at the party store, but decided against it. Usually these things costs less at a Costco (or BJs, or Target, or Walmart or discount grocery stores, etc.)

Tuesday night: unpack & clean. Because we had just moved in (a mere 4 months ago), we still had boxes of unpacked items. We spent Tuesday night unpacking, putting away boxes, and clearing clutter (toys, books, etc.)

Wednesday night: we mostly relaxed but also finished the laundry, so our laundry baskets werent so full while people were over the house.

Thursday night: same as Wednesday night.

Friday afternoon/night: I had cleaners come to the house while I did my grocery store run – a mixture of Costco, Shoppers, Fresh Food International (El Grande), etc. In the evening, we had a sitter lined up for the baby. After dropping him off at the sitter, I started hanging decorations, and finally started cutting vegetables and meat to cook the next day. I find that cooking is not what takes a lot of time (unless it’s turkey of course), it’s the vegetable and meat cutting. I tried to do as much of that as possible on Friday night. During that time, Jason was running a few errands as well, picking up bbq meat, picking up Caleb from the sitter later that night, etc. I also had a friend come over and help me with the food. She and I were up until about 1am wrapping lumpias. Though it was a lot of work, it was fun with just the two of us girls gabbing while doing mindless work.

And finally, Saturday… Saturday was the day.

Above was my calendar for the day.  Everything went pretty well as planned except for a couple things.  I gave each dish an hour except for the ones that I knew did not need a lot of attention, like the angel hair pasta.  JSN, my husband, was out running errands most of the day like picking up cooked food, the cake, tables and chairs, while babysitting CLB.  When JSN was out running errands tho, CLB was with me – I blocked off the kitchen’s eating area, put a bunch of toys in there and had him go at it.   There were also times when I put him in his high chair so he can watch me cook.  Sometimes it worked, sometimes not so much. 

Around noon, CLB (my baby boy that the hubby was babysitting) started getting really cranky because it was around naptime. He was so cranky that he did not want anyone else but me.  So I spent about half an hour consoling him and putting him to bed.  That made me run a little late on my schedule.  So late that I didn’t get to make the dishes marked in gray.  The one marked in red was what took longer than planned because of the aforementioned fiasco with CLB.  However, it worked out pretty well, because we really ended up having way too much food and now have leftovers in the fridge.

There was a few things, like the rice, dinner rolls, and the kalbi, that I left off until the very end for a few reasons.  The rice needed to be somewhat fresh – it gets soggy when it’s been sitting in the rice cooker all day, and it dries up when it sits inside a serving tray for a while.  The dinner rolls should be crisp and warm when consumed – which can is achieved by baking them/warming them up right before guests arrive.  The kalbi is generally eaten right after it comes off the grill (broiler, in this case), so I left if off til the end.  I figure i can broil and entertain at the same time – and it turns out, I was right.

This venue has recently been added on Expopedia, the tradefair service finder. Visit our website for more information.

Art Cube
Wiedauwkaai 52
9000 Gent (Belgium)
More information about Art Cube …

An overview of the available activities for Art Cube …

• Events / exhibition organisation
• Stand construction: custom build
• Managementsystem / Software
• Rental: flowers and plants / Floral decoration
• Rental: party material
• Rental: furniture
• Consultancy
• Training / Coaching / Education
• Security: coordination
• Floorcovering / Carpet
• Catering / Food & beverages
• Webdesign
• Transport
• Rental: audio visual, ICT
• Cleaning
• Waste treatment / Refuse disposal
• Subcontractor
• Handling
• Hotels
• Banners
• Marketing
• Badges / Entrance tickets
• Rental: displays / showcases
• Standmaterial / Modular systems / Walls / Woodwork
• Rental: lighting installations
• Displays (design/fabrication)

This venue has recently been added on Expopedia, the tradefair service finder. Visit our website for more information.

Antwerp Engineering Company
Indiëstraat 10
2000 Antwerpen (Belgium)
More information about Antwerp Engineering Company …

An overview of the available activities for Antwerp Engineering Company …

• Events / exhibition organisation
• Stand construction: custom build
• Managementsystem / Software
• Rental: flowers and plants / Floral decoration
• Rental: party material
• Rental: furniture
• Consultancy
• Training / Coaching / Education
• Security: coordination
• Floorcovering / Carpet
• Catering / Food & beverages
• Webdesign
• Transport
• Rental: audio visual, ICT
• Cleaning
• Waste treatment / Refuse disposal
• Subcontractor
• Handling
• Hotels
• Marketing
• Badges / Entrance tickets
• Rental: displays / showcases
• Standmaterial / Modular systems / Walls / Woodwork
• Rental: lighting installations
• Displays (design/fabrication)