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Bright Lights, Big City

Jenna Johansen on cooking at the James Beard House

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There are few honors more coveted by professional chefs than the opportunity to cook at the James Beard House in New York City’s West Village. The culinary lion’s home remains much as it was when Beard lived and cooked there, save for some modern equipment upgrades in the small kitchen. This is Yankee Stadium for gastronomes.

Break a Leg

In catering, as in the theater, the show must go on… sometimes with an understudy.
 

While there is no good time for a catering company to lose a principal to injury or illness; November and December may be the cruelest months to endure short handed. That’s precisely the dilemma a pair of prominent ICA-affiliated catering outfits have had to negotiate recently when their executive chefs were sidelined without warning.

In the Church of Catering and Fine Dining

At Vibiana, Former Restaurant Chef Neal Fraser Converts to Cater-ism
 

Steal This: Breakfast Ideas

Don't skip breakfast!

In the November/December issue of Catersource, we will be talking about a three-course breakfast, Italian-style … which of course made us hungry for breakfast of all kinds. Enjoy this look at mini breakfast items from our 2014 ACE winner, By Word of Mouth, Sandton, South Africa, from the International up to $2 million category. These breakfast items might be mini, but it’s flavor to the max.

On-premise, Off-premise, Restaurateur, Sommelier

The Traveling Chef Christopher Mangless can serve it up any which way
Story & photos by Kathleen Stoehr

Chef Christopher Mangless of Green Bay’s Three Three Five wandered away from his prep cooks, up one long garden row and over to another, crouched down, and then buried his hand deep into a strawberry plant. Within seconds the Green Bay native was popping one of the last red beauties of the season into his mouth. He strolled up to his group grinning sheepishly and saying, “Well, I was going to share with you…”

When Fall is in the Air

It’s never too soon to start planning seasonal menus

Purple Onion Catering owners Margot and David Jones may still be nursing sunburns from their recent seaside vacation, but back at their Vienna, Virginia headquarters, the autumn leaves have already turned. Sure, Labor Day is barely in the rearview mirror and the Nationals are slugging it out for the pennant just across the Potomac, but Executive Chef Adam Gooch has already tightened the bolts on his fall menu and the sales staff is busy inking in the year-end calendar.

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