Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Chapter 5 Culinary Careers in Catering

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Culinary Careers in Catering Learning Objectives 1. Differentiate between on-premises and off- premises catering. 2. Identify the three steps in off-premises catering. 3. Discuss at least two culinary challenges of off- premises catering. 4. Discuss potential advantages and challenges of working in catering. 5. Compare the earnings of a catering chef to those of a restaurant chef. 6. Describe the job outlook for chefs in catering.

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Culinary Careers in Catering Learning Objectives 7. Indicate the major purpose of each of the following professional organizations: International Association of Culinary Professionals and the International Caterers Association. 8. Read interviews and identify the interviewee’s career path, current job functions, advice for culinary students, and comments on current trends. 9. Describe a typical organizational design for a catering company.

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Types of Catering  On-premises catering: The food is prepared, cooked, and served in the same location.  Off-premises catering: The food is mostly prepared and cooked in a different location than where the food is served.

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Steps in Off-Premises Catering 1. Prepping the raw materials and cooking as much as possible before the event. 2. Loading the food, equipment, etc. and travel to the site. 3. Reheating and cooking at the event site.

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Culinary Challenges of Off-Premises Catering  Producing a quality product when you have to reheat food, cook it in a makeshift facility, and/or keep hot food warm for long periods of time.  Timing is crucial – you must be organized, focused, and fast.  Keeping track of specially-ordered meals such as kosher or vegetarian meals.  Overcoming last minute obstacles.

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Potential Advantages of Working in Catering  In off-premises catering, you get to see exciting event sites.  Opportunities to be creative and develop recipes.  Excellent learning environment.  Become an important part of the community.  Satisfaction of making events special. Abigail Kirsch Catering, Tappan Hill Mansion, Tarrytown, New York

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Working in Catering  Potential challenges Setting up and breaking down makeshift kitchens is physically demanding. Long hours during the height of the season.  Potential advantages or challenges Need excellent organizational skills, mise en place, and sense of timing. Hectic, busy environment with lots of pressure at events. Work a heavier schedule part of the year and a lighter schedule for the remaining months.

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Earnings and Outlook for Catering  A restaurant chef: $31,000/year.  Catering sous chef: $40 – 58,000/year  Catering executive sous chef: $60 – 75,000/year  Catering Exec chef: $90 – 125,000/year  Catering salaries are based on job location in major metropolitan area.  Job outlook is good.

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Professional Organizations  International Association of Culinary Professions: provides education, networking, and information exchange for its members who work in culinary education, communication, and catering.  International Caterers Association: provides education, mentoring, and other service for professional caterers.

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Alison Awerbuch, Partner and Chief Culinary Officer, Abigail Kirsch Catering o Career path: o Completed Bachelor degree in business o Worked in hotel, restaurant, and catering o Completed culinary degree o Worked as a cook, chef, executive chef, corporate executive chef, and partner at catering companies

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Alison Awerbuch, Partner and Chief Culinary Officer, Abigail Kirsch Catering Current job functions: Responsible for all menu and recipe development, presentation, tabletop, and anything that has to do with culinary operations. Also oversees front-of-the- house and back-of-the-house operations, human resources, marketing, public relations, and financials. Lobster Trifle, Abigail Kirsch Catering

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Alison Awerbuch, Partner and Chief Culinary Officer, Abigail Kirsch Catering Advice:  Find the top people in the area and location you want to work in and set up appointments to learn about their business.  Find an employer who can offer you the opportunities to learn the most from a quality and operational standpoint. Trends:  Chefs need to be more than just great culinarians.  You also have to be a great business person, administrator, people person, leader, and motivator.

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Organizational Chart - Catering  Figure 5-1

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Career Paths  Figure PO 1-1

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Education Path Advice  Figure PO 1-7