Chef’s Tip: The Art of Catering Events
Posted March 15th, 2010
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From our Executive Chef, Edward Roszak:
This month’s delicious installment will discuss my personal take on adapting ala carte gourmet restaurant principals to independent catering, and how it affects food quality and service. When I was going through the motions of interning, studying and working for experience, I always looked at catering as a lost art.
Catering [...]
Under Food Trends, budget ideas