Catering can be a creative and exciting career, as well as a lucrative business. This informative video will help you determine if the world of catering is right for you.
How do you cater for thousands of people at an outdoor event while maintaining high food quality and safety standards? This is the task facing a large Australian catering company as it prepares to feed the masses attending a major sporting event.
Picnic Basket Catering began in 1989 when Michelle Talarico and Kathy Dreiling combined their passion for food and quest for adventure and opened the doors to an innovative yet affordable catering alternative. Eleven years later they launched a sister company called Cravings to address the need for upscale social catering for everything from weddings to galas. And then they expanded again in 2005 with Buffalo Gals. Each company offers something a little different, but they are all successful because each focuses on pleasing and retaining customers. In this program, Michelle discusses the three most important things every caterer should do; how to expand using your strengths; valuable online sources of education and networking; why you should treat vendors like customers; why spending half of every dollar earned on marketing can be very wise in the beginning; why listening is one of the most important skills needed to succeed; and more.
Exploring an array of culinary skills, this video enables viewers to create dishes for a fully catered meal. Grounding students in the elements of plate composition—color, texture, height, and balance—the program demonstrates entrée and dessert presentation with elegant examples of smoked salmon, roast turkey, blue-eye fillet, and lemon tart. Detailed instruction is also given in basic and extended garnishes, and in the fundamentals of knife organization, handling, cleaning, and sharpening. Instruction from master chef Richard Dodson makes each concept easy to understand and put into action
Whether it’s a formal business lunch or a casual garden-party buffet, a catered meal requires careful planning. This video immerses students in the world of commercial meal preparation, covering a wide range of strategic issues that professional caterers must consider. Master chef Richard Dodson explains how to achieve the proper variety of dishes, determine dietary requirements, calculate portion sizes, and price menus. Server professionalism is also featured, including the best methods for setting tables, placing crockery and cutlery, folding napkins, carrying several plates, and clearing tables.