As a caterer, you’ll know that getting everything right for an outdoor event can be hard. There are so many little details that you need to execute perfectly if you’re going to keep your client happy and put on an event that they’ll remember for all the right reasons.
Whether you’re a budding amateur or a professional chef out to prove your mettle, if you think you have what it takes, now is the time to start your bid to be named Cordon Vert Chef of the Future 2013. The live final, on Wednesday 8 May, will see four contestants producing a three course meal, plated for four people, within three hours. Written applications need to be in by 15 April. Youll need to submit full details of your menu (including an ingredients list) and an explanation of why you think you should be our Chef of the Future 2013.
ON a recent Thursday evening, Lisa Rigoglioso, 46, a stay-at-home mother, deviated from standard-issue suburban entertaining. Instead of inviting a group of people to her home for a book club meeting or a run-of-the-mill dinner party, she had nine friends over for a private cooking class.
Professional chefs and cooking, has cemented itself as a popular way to make a living. Celebrity chefs, however, are just a small part of the pie when it comes to catering jobs within the realm of a catering career. There are a host of other opportunities in the catering industry and it doesnt require catchphrases or shouting matches to make catering a viable career choice.
News in and around the Hospitality and Catering Industry for December 2010
Head Chef Adam Pavey, from The Goat Major, Cardiff has been crowned 2010′s Face of British Pie Week, in association with Jus-Rol Professional. Adam was awarded the pie prize for his Wye Valley Pie, described as “heaven in a pie” by the judges. The Welsh inspired dish is an indulgent combination of locally sourced chicken, asparagus and potato, topped with a layer of creamy Tintern Abbey Cheese and puff pastry.
Creating a taste bud-tantalizing mini-tart and a punchy pumpkin pie may not seem like a perfect opportunity to push the applied research envelope.
MEET the Culinary Team, the latest embodiment of the globe-trotting students who are helping to make a formidable reputation for a catering college. This summer they are off to Portugal to fine-tune their skills, particularly in tasting and serving wine.