International Professional Women’s Dinner Part 2
In this post we show the behind the scenes of catering. In this case I was prepping and getting ready to cook a 6 course meal at the Four Seasons. From my previous post, you saw the prep that took place at Fang. Now we move onto the next stage.
Depart restaurant and go to site of catering….
Count all you misen place and make sure you got everything before loading up.
Yes I do the physical labor as well.
We arrive at the Four Seasons
The beautiful Asian Themed Table setting
My Menu for the evening
Making sure everything is set correctly
Prepping my garnishes and decorative elements
Figuring out last minute items with my server
Hanging out with the lovely host Diane Winakour who hired me to do the dinner
Hamming it up with my server/1 assistant for the evening
Bubbly is out..which means guests are here and the cooking begins
Please follow upcoming blog posts showing you the different dishes I create for this dinner. Each post will feature one dish and the prep that goes along with it. Hope this gives you a fun inside look to how a catered dinner works.