A Chef’s Special

At The Party ReduX Showcase, We Put the SPECIAL in Special Events! Read on as our associate Paulette Strand discusses this very issue, as a Chef.

“A special satisfaction comes to a chef when their hard work and creativity in the kitchen is appreciated. As a professional you always want to please your clients, after all your name and reputation is on the line. The degree of elegance or simplicity will be determined by the clientele you choose to service. Whether you are the sole owner or working for a hotel or casino where large parties are common you can’t afford to loose the passion or professionalism of your craft.  

For the chef to put the SPECIAL in any event, the food has to multitask. Whatever is being served must be pleasing to all the senses. We have all seen or heard comments through the years on different occasions. Someone may ask who the chef or caterer is so they can obtain their services or make sure they never hire them. Word of mouth from a satisfied guest is worth more than a printed ad.

Today’s chef is challenged by high-tech equipment, more availability and varieties of food and an increasing sophistication of health-conscious consumers. Standard preparation methods must be changed to accommodate and produce new taste preferences.

When possible know what your client likes or dislikes. Everyone doesn’t love garlic, chili peppers or curry.

Give your finished dish an honest evaluation. Check flavor, aroma, garnishing, color, textures. A sauce can make or break the entire presentation!

Pay attention to details. The sauce for the hot wings is just as important as the jus de veau for your sauce chateaubriand!

Stay informed of new ideas and trends in the industry. Mise en place…from beginning to the end

People may say “It’s all in the presentation,” but this will not hold true for the chef that wants that special event to also be unforgettable. The whole package includes on time, correct temperature, appropriate quantities, flavor, color, aroma and layered textures prepared from the freshest ingredients presented with an artistic flair that may range from simple, to understated elegance to outrageous.”