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