Catering Extravaganza

canneloni
Well, this week has been exciting and drama filled. On Thursday, we did two catering events that were really well received (a four course lunch for seventy people and a five course dinner for three hundred people – that’s almost 1800 plates for anyone who’s counting). This was exciting for me because (I don’t know if I mentioned this previously but) this is what I do. I’m a caterer. So, it was right up my alley. AND incidentally, this is what I want to do when I graduate. The events came off without a hitch. But anyone who’s ever worked in a restaurant would know that there is a lot of drama that goes into these kinds of things.

canneloniFor lunch, I was in charge of the canneloni. I actually developed a mantra that I kept repeating to myself to keep from getting too stressed out while drama swirled all around me. It started out as, ‘Whatever. I just make canneloni.’ I had this friend once who was in a band with this really narcissistic drama queen. And I would often wonder to myself how he managed to deal with the situation. Something really dramatic had happened at some point (which I don’t even remember now). But I remember that his response was, ‘Whatever. I play bass.’ So, I decided to adapt his technique. I think it worked. I actually got really in the zone with the cannelonis by the end. I’m definitely going to have to make these for my first catering function.

kelly
The lovely KELLY was trying to adapt this technique too, but alas. It didn’t work as well for her. Because her mantra would inevitably get too long…’Whatever. I just make pastries. And iron shirts for people. And wash dishes.’ And my favorite was…’I can’t be bothered to find my pants.’ She’s never going to live that down.

tuber plate
The first lunch plate was the beautiful tuber roll.

action shot
Here is an action shot of Kelly and Ladan plating for this course.

canneloni
Next, we had canneloni. Hey, that’s me!

bbq much
Barbequed Mushroom, Parsnip Mash, and Vegetable Slaw.

pear
And finally the beautiful pear frangipane tart.

celebrity chefAs soon as we breathed a sigh of relief, it was time to start getting ready for the evening event…a celebrity chef dinner featuring demos by MATTHEW KENNEY (he talked about the event HERE).  HELEN was assisting with this.  We were so busy in the kitchen that we didn’t get to see any of it.  But I got really good feedback from people as I was walking out to my car in my chef coat.

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desserts
The evening event was actually crazy enough that I don’t have many pictures. I did take the time to take this picture of Anjela’s plating technique for the desserts. It came out beautifully, but poor Kelly almost had a nervous breakdown for a second.

pump
Well, as they say in show business, the show must go on. With all the drama that goes on, it’s easy to get discouraged sometimes. Plus, being artistically inclined, I’m a sensitive soul. I’ve worked in restaurants a LONG time. And in that time, I’ve developed a number of defense techniques that are mostly fullproof. But sometimes, everyone gets pulled into the fray. I was definitely on the downbeat yesterday. I was exhausted and ready to quit. But a person finds inspiration sometimes in the unlikeliest of places. And for me yesterday, it was CONAN O’BRIAN. I’ve always loved Conan, but today I love him even more.

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