Working Effectively with an On-Site Chef
We all know that one of the most memorable things about any event is the food. That’s why working effectively with an on-site chef can be one of the best ways to create a meeting or event that is truly unique and unforgettable. Geri Wolf, Senior Event Designer at The Style Laboratory, reveals how to successfully collaborate with your on-site chef so that together, you can cook up cuisine that will have people raving long after the dessert has been served.
Q. Briefly tell me about the Style Laboratory.
A. We’re an event design + planning company. Our philosophy is to work with the best florists, caterers, photographers, venues, and party rental comanies to deliver a custom dsigned event for each client.
Q. What is the first thing a planner should do when contacting a caterer or chef to work on-site at their event?
A. It is important to have a full and complete understanding of their budget from the start. If they don’t have a solid and realistic grasp of the finances in the beginning, it’s going to prove frustrating for the chef and everyone concerned as the event moves ahead.
Q. Should the planner have at least some idea of what they’re looking for in a menu?
A. It helps, but it’s not as crucial as knowing their budget. However, the planner should know how they want the meal served. In other words, plated dinner with guests seated, buffet, interactive food stations, or butler passed reception style.
Q. What is the biggest challenge a chef or caterer encounters when working on-site?
A. First, unrealistic budgets. Second, the planner not having a thorough understanding of his or her timeline. The timeline really impacts the chef or caterer’s execution of the food. The planner needs to remember to factor in time for things such as décor setup, cocktail hour, the time it will take guests to be ushered from the cocktail area to the dining area and more. A planner just really needs to be prepared and organized before the event.
Q. What kind of menu would you recommend for the autumn season?
A. It really all depends on what the client is trying to accomplish, but automn is a great time to integrate local and seasonal ingredients into the menu. For example, consider Butternut Squash soup in lieu of a salad. For an interactive or butler-passed menu, incorporate colorful options. With the trees losing their leaves and grass turning brown, it can be such a drab time of year, so making the food look festive really adds something special. Also, comfort foods with a modern twist are a good choice.
Q. Any other tips?
A. Really collaborate and brainstorm with the chef. Sometimes the best events aren’t going to be straight off a general catering menu. Chefs like to be creative and this can be one of the best parts of the planning process. But also remember to defer to the chef’s expertise, especially if they say something can’t be done or must be done a certain way. Finally, whenever possible, use food as part of the décor or entertainment. It will make your event more memorable.
