Chef - Chefs

A chef is simply a highly trained cook who, at a catering company, is responsible for the creation and planning of a menu and execution of catered events. He or she can also be the head cook at a catering company, who is responsible for all daily operations of the staff and catered events. The chef oversees the seasonality and planning of the menus, food storage, recipes and culinary staff. The chef works with an event planner to plan and execute the food portion of an event. It is helpful if the chef can morph himself into a brand either for the catering and/or event planning company because the food is really the most important element of an event. If you do not serve food to your guests at an event they will immediately notice and wonder why. If you serve unsatisfactory food, your guests will notice and complain. If you serve fantastic food, they will eat it all and then wonder when you’re having another catered event, which is the real goal. The chef is the most important component of the food preparation because he is responsible for the creation and execution of a menu. The chef should work with an event planner to learn exactly what tastes the client wants and then suggest the food items that would complement their wish. If an event planning company forms a relationship with a chef who impresses them with his or her culinary skills and that they feel they can communicate effectively with then they should continue to work with that individual. The chef should be included in all food tastings with the event planner in order to meet the client and form a trust. The chef would be able to answer all food related questions that the event planner might not know such as:

• Substitution possibilities and cost
• Ingredient lists
• Seasonality
• Cohesion of the menu

Many clients will want to substitute one menu item for another, so the chef would be able to tell them if that would work and what the additional cost would be. If the client has an eclectic guest list with a lot of dietary restrictions, the chef would be able to supply ingredient lists and caloric information for the weight conscious. If a client wants a particular fish on the menu that happens to be out of season, then the chef would be able to suggest an alternative.

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