Dillion Reynolds and I, Justin Miller catered an open house with instructor Chef Byrnes for Laura Mark-Fingberg Art Gallery. It was truly an educational event for us. Not only did we learn more as far as culinary arts, but we were able to learn a little about another kind of art as well.
Dillion and I thought this would be a very simple event as we thought catering would be easy. We definitely learned that no matter how big or small of an event, it takes a lot of time and planning to make sure everything runs smoothly and that the public is happy with our work and food. Preparation for this event went very smoothly and this was an important element to one's success when catering events. You will not be able to perform to your highest potential without proper preparation.
We served a wide variety of food that day. It was interesting how one's creativity is taken to the maximum level with blending different kinds of ingredients and pushing your taste buds to the extreme. The menu included:
- Pork BBQ Sliders
- Shortcake (made from scratch) with Nutella and Strawberries on top
- Watermelon infused with a Balsamic Vinaigrette
- Beef Tenderloin
- Smoked Salmon on Bread Medallions with Wasabi Mayonnaise
Overall this was a very memorable and educational experience. I wouldn't mind doing something like this again to gain more knowledge of this business. I would recommend these kinds of events to all culinary arts students, both Culinary Arts/Restaurant Management and Pastry Arts.
To check out more on Laura Mark-Finberg you can go to http://markwildlife.com/ for more info.