KEN BARRETT

In order to revolutionize your menus, venture into the realm between realities where things become morphed. Your clients will enjoy the journey of new discoveries.  One of the examples we have done is to take an ordinary breakfast item like granola and yogurt parfait and adding touches of panache and glamour, your breakfast menu will immediately become interesting. Now you have an elegant panna cotta that can be displayed in a variety of ways that can function perfectly within the event’s design aesthetic.

Sometimes inspiration can come from the most unlikely place, like when grabbing a taco with a friend at a local taqueria.  I was inspired by the unusual corn pesto that was used with the fish taco.  Different, but extraordinary, so immediately I began imagining how I could use something like this on our menus.

Another inspiration came from an event for a museum opening. We created “The Colors of Life” and drawing from the artists’ renditions of modern art we took ice cream and turned it on its head. BLT ice cream cones with bacon, lettuce and tomato filling topped with crème fraiche savory ice cream became a tray passed hors d’ oeuvre served by our “painters of cuisine”.

There are some tips I use to keep my creativity flowing…

•    Collect any article, image, website that contains things that interest you. 

•    Immerse yourself from time to time with a blanket of ideas.  Open up your web browser with 5 new tabs and the word chicken, then, see what comes.

•    Be adventurous.  Explore the things that you are not completely comfortable with.  Take all the good things that you currently do and bend them around – say, “what if”.

PROFILE

Company Name: Different Tastes Catering

City: Boston, MA

Owner and President: Jack Milan

Type of Company:  Off-Premise Caterer

Experience: Twenty nine years in the catering business – Thirty five years in the food business

Facility description: 7000 sq. ft. facility in Chelsea, MA – Double brownstone with five apartments (all used for the business) and kitchen

Annual sales: $1.5 million

Employees: 5 full-time

Awards and recognitions: •  Winner –2009 - The John Mossman award to Jack Milan– The highest award given by the International Caterers Association in recognition of his contribution, service and dedication to the catering industry •  Finalist – 2009 ACE award – Catersource Magazine •  Winner – 2006 ‘International Catering Company of the Year” – Event Solutions Magazine SPOTLIGHT award – 7-Time Finalist •  Winner –9-Time CATIE (Catered Arts Through Innovative Excellence) award winner – ‘2003 through 2007 – 22-Time Finalist •  Finalist – 2005 ‘Samaritan of the Year’ – Event Solutions Magazine SPOTLIGHT award •  Finalist – 2004 ISES Crème De La Crème – Off-Premise Caterer of the Year  •  Winner – 2003 International Caterers Association Gala Award  •  Winner – 2002 International Caterers Association Gala Award  •  Winner – 2000 - ‘National Catering Company of the Year’– Catering Magazine  •  Finalist – ‘Best Wedding Caterer’ – WBZ-4  •  Winner – ‘Best Chocolate Dessert’ – Planned Parenthood Gala •  Recognition – ISES REC 2003  •   Recognition – National Register 2005 •   Recognition – Habitat For Humanity – 2002-2004

Websites: www.differenttastes.com, www.ediblesbyjack.com,  www.bostonspicniccompany.com, www.thefastrepast.com

Company Description: The Different Tastes repertoire includes a range of social gatherings and corporate events from formal to casual, elaborate to intimate, corporate deliveries to picnics.  We strike the perfect balance between tradition and innovation, featuring creative menu choices that endure time and trend.  ‘A sophisticated sense of simplicity’ is the phrase that best describes a Different Tastes ‘experience’

Among peers, Different Tastes is known for innovation, creativity, attentive service, attention to detail and their unique presentation of foods and for always being at the cutting edge of the catering industry, usually introducing something new and innovative with distinct and original presentation.

The difference between ordinary and extraordinary is that little ‘extra’ – Different Tastes.