March 2007

Features

Highlights from catersource 2007 in Las Vegas
The seminars, the competitions, the tradeshow and, of course, the parties. Snapshots from the catersource 2007 Conference & Tradeshow.

Molecular gastronomy
Is cooking an art or a science? Some European chefs are exploring the latter in interesting ways. But how much can it apply to catering?

Weddings are always big
The good news is that brides, grooms and their families are willing to pay more to create their perfect day.

Special Focus

Appetizers
Ways to start an event off right, without straining your kitchen.

Linens
Complete your event’s atmosphere using color and texture in fabric.

ICA ‘dish’ about catering
Lively topics from the International Caterers Association.

NACE pages
News and ideas from the National Association of Catering Executives.

Departments

Beverages
Pay attention to the water you serve with wine and other spirits; it can make a difference in tasters’ enjoyment.

Forum
What do you do about a “Groom-en-stein,” a nightmare wedding client?

Marketing
If Chef Michael Giletto seems to be everywhere, it’s because he very nearly is. It’s not by accident—and it wins business.

Product spotlight
Wedding cookies, martinis to go, a handy sharpener, ready-to-use foams, a better way to dispose of the trash, creamy cheese and soy wrappers.

Recipe
A winning shrimp entrée, using peanuts and peanut butter. Katy Keck says it works well for catering.

Region/Canada
Edith Jakobs likes a challenge: After winning an award for another kind of business, she sold it and became a caterer. Now Opulence Events in Toronto wins raves from customers.

Region/East
Kitchen Chicks Catering in Kennebunkport, ME, combines catering and a high-end retail store, modeled after a European deli.

Region/Midwest
Cheryl and Kris Galas carry on a family tradition of catering at Eddie’s Catering in Omaha, with familiar favorites and some new twists on the menu.

Region/South
The Red Radish Catering Company in Black Mountain, NC, focuses on corporate catering—so its owners can have a family life.

Region/West
Frank Winkler worked as a chef in many culinary capitals, so when he started Frank’s Custom Catering in Bozeman, MT, he brought sophistication to the vacationers’ paradise.

Selling
Seven deadly mistakes when selling weddings—and tips on how to avoid them.

Updates
Trendy foods include … cauliflower? Chefs are hot—but the jobs are not.
A couple of contests for student chefs. And more.

catersource voices

Roman’s opinion
What does it take to start a successful catering business? A few questions to help you figure it out.

Letter from the publisher
In the busy rush of our days, let's stop and take time to think about how lucky we are to be in this crazy business.

Business outlook
Diversity creates new opportunities for catering weddings, but you have
to make sure you understand your potential clients’ ethnic backgrounds
and traditions.

From the chef
Jerry Edwards suggests ways to make sure you don’t ignore the groom
as you “woo” the bride with your catering. Remember the old adage:
The way to a man’s heart ...

Event planning
A business partnership is a lot like creating a romantic partnership—
and you need to look for many of the same qualities as you develop one.