| When you go to a wedding reception or
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| | operations can be complicated, so a
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| party, you expect to fill your plate with
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| | caterer must have business savvy to match
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| mouth-watering food. The food provided by
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| | their culinary skills.
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| caterers can make or break a big event.
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| | Because this culinary career is so
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| If you love creating great, stylish
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| | business-oriented, a degree in business
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| menus, then catering might be the
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| | or restaurant management could be a great
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| culinary career for you.
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| | asset. Food preparation experience is
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| Catering 101
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| | also necessary, and some caterers open
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| Caterers are hired for a variety of
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| | their own businesses after spending years
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| events, including banquets, conventions,
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| | in the restaurant industry. Another
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| office luncheons, and openings. They're
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| | option is to attend a culinary school,
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| responsible for designing, preparing, and
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| | where you'll receive both business and
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| serving the menu, and emphasis is put on
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| | culinary training. Caterers must be
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| both presentation and flavor. Caterers
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| | certified by their local health
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| rely on word of mouth to keep their
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| | departments to ensure sanitary cooking
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| businesses going, so the best caterers
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| | conditions and safe equipment.
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| know you only get one shot at making a
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| | Catering is the fastest growing segment
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| great impression.
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| | in the food industry, and annual sales
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| A Day in the Life of a Caterer
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| | are between $6 and $8 billion. A caterer
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| The first order of business for a caterer
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| | can expect to make between $23,000 and
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| is meeting with clients to plan the event
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| | $200,000 a year, although large companies
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| and work out all the necessary details.
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| | that specialize in black tie events can
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| Good listening skills are essential to
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| | make much more.
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| helping clients get what they want, and a
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| | On the Job
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| caterer suggests foods that go well
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| | Catering an event gives you a chance to
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| together and makes the event as
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| | show your style, and when Sean Driscoll
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| stress-free as possible.
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| | started Glorious Food in 1971, his
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| Once the menu is planned, the caterer is
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| | production background gave him an
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| responsible for making sure the event
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| | advantage. Driscoll was considering a
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| runs smoothly.
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| | career as a film director, but he gave in
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| * Pricing. The caterer negotiates the
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| | to his culinary whims.
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| budget, usually priced per-person.
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| | Driscoll's goal was to rival fine dining
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| * Preparation. Depending on the location,
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| | restaurants in quality and service, and
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| the food is either prepared on site or
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| | rather than creating a set menu, he
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| transferred from the caterer's kitchen.
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| | followed food trends and used seasonal
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| * Serving. The food can be served buffet
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| | items to design new and exciting dishes.
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| style or at dining tables. The caterer is
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| | He relied on the knowledge that many
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| responsible for setting up the dining
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| | struggling actors also have experience as
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| area, and making sure the appearance of
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| | waiters and went to casting directors to
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| the food and tables are appropriate for
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| | recruit his wait staff.
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| the event.
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| | Glorious Food now earns an estimated $12
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| * Management. The caterer is responsible
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| | million a year. The company is constantly
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| for managing the entire cooking and
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| | in demand, and they've catered
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| serving staff as they wait tables and
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| | star-studded charity events and parties
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| clean up when the event is over.
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| | for the New York City Ballet and the
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| Getting the Job
| |
| | Museum of Modern Art.
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| Over 70% of catering businesses are owner
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| | Catering requires a challenging
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| run, and a business plan is essential to
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| | combination of business and culinary
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| getting started. The start-up costs range
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| | skills, but it can give you a chance to
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| from $1,000 to $80,000, and on average,
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| | design spectacular and memorable events.
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| caterers have six full-time employees,
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| | If you're looking for a culinary career
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| with the rest of their staff working on a
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| | that allows your creativity to shine,
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| temporary basis. Overseeing event
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| | catering might be perfect for you.
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