I am a catering and event planning company owner who is not a professionally trained chef, but one who
knows their way around the kitchen, loves food, entertaining and wowing clients. I have a small team of staff and an a chef who I could not live without and whom work incredibly hard. I am completing the end of my second year in business and I have learned so much about the nuts and bolts of catering, client and employee relationships and the notion that if you want to succeed in this business one better be ready to pull up their sleeves and work their butts off! No one is too good to mop floors, clean up a defrosted mess after a walk-in freezer breakdown and unload coolers at 1am! I learn something new with every event and every day.
As I grow I would like to gain more insight into the catering business overall and I am hoping Chef Talk will help me with this at many different levels.
I hope this forum will be my cheerleader as well as my worst critic!