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marchapril2014volume20number2magazineCateringTheleadingtradepublicationforfoodserviceandeventprofessionalsPLUSGoingglobalwithexoticavorsGettingreadyforgluten-freeguestsCost-cuttingtipsWhatsCookingFreshandavorfulinstitutionalcatering volume20number2contents38features38MASSAPPEALThinkyouknowinstitutionalfoodThinkagain.Thecuisineservedatsuchfacilitiesasuniversitiesnursinghomesandmilitarybasesishealthierfresherandmoreenticingthanever.BYSARAPEREZWEBBER26RECENTARRIVALSWhatintheworldarecateringchefscookingnowWeaskedtopcatererswhatinternationallyinspiredingredientsareaccentingtheirdishes.BYDEANNEMOSKOWITZ6EDITORSNOTE8EVENTSThe2014calendarispackedwithtradeshowswhereyoucannetworkandlearn.10NEWSAroundupofthelatestinproductpeopleandeventnewsinthecateringworldtohelpyoustayintheloop.18PROFILEAsthepersonalcheftoNBAstarAmareStoudemireMaxcelHardyhasfoundawaytocombinehisloveforbasketballwithhistalentsinthekitchen.46HOWTOSafelyandsuccessfullyservegluten-freefoodwithtipsfromtheNationalFoundationforCeliacAwareness.50BUSINESSTipsfromtheexpertsonhowtoreduceoverheadcosts.54BASICSToolsandequipmentfortheprofessionalkitchen.60MARKETPLACE62RECIPECORNERDEPARTMENTSONTHECOVERSodexoatNorthwesternUniversityinEvanstonIll.providesstudentswithavarietyoffreshavorfuldiningoptions.2662CORRECTIONIntheHammingItUparticleintheJanuaryFebruary2014issueanincorrectlocationwasgivenforAboveBeyondCateringEventsafull-servicecatererservingtheSanFranciscoBayarea.ThecompanyislocatedinSanFrancisconotLosAngeles.4CATERINGMAGAZINEcateringmagazine.com TollFree800.654.8210www.carlislefsp.com2014CarlisleFoodServiceProductsNRABooth4431InsulatedTransportContainersBeautyanddurabilityinonesimplepackage.CateraideITSeriesYoullbeproudtoserveyourfoodfromthesebeautifullydesignedinsulatedcontainersSleekcontemporarystyleisathomeonanelegantbuffetoratanoutdoorpartySpecialcoatingoffersabeautifulglossysheenandmakesclean-upeasySturdylong-lastingconstructiondurableonehandlatchdesignThickfoaminsulationholdstemperaturesinthesafezoneforover6hours-betterthanthecompetitionNSFListed editorsnoteDidyougothroughOlympicswithdrawalaftertheWinterGamesendedinFebruaryIfsowehavealittleantidoteforyouinthisissue.InthespiritoftherecentGamesinSochiweaskedtopcaterershowtheyareincorporatinginternationalavorsintotheircuisine.Asyoullndoutonp.26theworldisgettingsmalleraschefspantriesaregettingbiggerwithforeignavorsworkingtheirwayintoinnovativedishesacrossthecountry.AndforalookatwhatittakestocatertothemediaduringtheOlympicGamescheckoutourproleofBTSCateringandEventsonp.12.AlsoonourmindsthisissueisNationalNutritionMonthwhichtakesplaceeveryMarch.Itstheperfecttimetolookathowinstitutionsarechangingthemeaningofinstitutionalfoodbanishingthetastelessandtheunhealthyandembracingfreshnutritiouscuisinep.38.IfthistimeofyearbringsyoutoMarchMadnessturntop.18tondouthowonebasketballbuffmanagedtobringtogetherhisloveforthegamewithhistalentsinthekitchen.MaxcelHardypersonalcheftoNBAstarAmareStoudemireshareshisstory.Inthisissuewealsondoutfromtheexpertshowtosafelyandsuccessfullyservegluten-freefoodp.46andhowtoreduceoverheadcostsinthekitchenp.50.Ifyourelookingtoinvestinyourkitchenhoweverturntop.54foraround-upofprofessionaltoolsandequipmenttoconsider.Wehopeyouenjoythisissuesjourneyaroundthecateringworldandasalwaysweinviteyourcommentsandsuggestions.CheersSaraPerezWebberEditorsaracateringmagazine.comtasteoftheworldCateringMagazine60E.RioSaladoParkwaySuite900TempeAZ85281PHONE480.366.6025FAX480.366.5801EMAILinfocateringmagazine.comINTERNETcateringmagazine.comPublisherKlaasDeWaalKlaascateringmagazine.comAssociatePublisherAntoinetteDeWaalAntoinettecateringmagazine.comEditorSaraPerezWebberSaracateringmagazine.comSalesSuzanneBernhardtAdvertisingSalesManagerSuzannecateringmagazine.comAdministrationBarbaraM.RagsdaleAdministrationManagerBarbaracateringmagazine.comCirculationCherriJonteSubscriptionAdministratorCherricateringmagazine.comFoodEditorialDeanneMoskowitzDeannecateringmagazine.comCreativeRandiKarabinArtandProductionDirectorRandicateringmagazine.comWebsiteDomenicaCesareWebmasterDomenicacateringmagazine.comPUBLISHEDBYINTERNATIONALMEDIAGROUPINC.Headquarters6000FairviewRoadSuite1200CharlotteNC28210USAPhone1.704.552.3708KlaasDeWaalChiefExecutiveOfcerAntoinetteDeWaalVice-PresidentCATERINGMAGAZINEispublished6timesperyearCopyrightInternationalMediaGroupInc.2014.Allrightsreserved.SUBSCRIPTIONSUSASubscriptionprice65.00Othercountries125.00IncludesAirMailPostage20Agencydiscountsavailable.SingleprintorE-copy8.00Publishercannotbeheldliablefornon-deliveryduetocircumstancesbeyonditscontrol.Norefunds.Thepublisherisnotresponsibleforthereturnofunsolicitedmaterial.Alleditorialsamplesslidesartworketc.whicharetobereturnedmustbeaccompaniedwithaself-addressedstampedenvelopewhensubmitted.InternationalMediaGroupInc.isnotresponsibleforanymaterialthathasbeensenttoitsofceafteroneyear.Nopartofthispublicationmaybereproducedwithoutthewrittenconsentofthepublisher.POSTMASTERsendalladdresschangestoInternationalMediaGroupInc.CateringMagazine60E.RioSaladoParkwaySuite900TempeAZ85281USACateringthemagazineforcateringprofessionalsmagazine6CATERINGMAGAZINEcateringmagazine.com 8CATERINGMAGAZINEcateringmagazine.com2014EVENTSNorthwestFoodserviceShowSEATTLEWAApril13-142014NationalRestaurantAssociationCHICAGOILMay17-202014SouthwestFoodserviceShowHOUSTONTXJune22-232014calendarofeventsHawaiiLodgingHospitalityFoodserviceExpoHONOLULUHIJuly9-102014NationalAssociationforCateringEventsNACEBALTIMOREMDJuly13-162014LouisianaFoodserviceHospitalityExpoNEWORLEANSLAAugust2-42014WesternFoodserviceHospitalityExpoANAHEIMCAAugust17-192014PLEASENOTEOnceadditionaleventsareintroducedtoCateringMagazinetheymaybeaddedatalaterdate.IfyouwishtotargetandpromoteyourcompanybeforeandduringtheseeventspleasecontactourAdvertisingSalesManagerSuzanneBernhardtPhone678.880.9282EmailSuzannecateringmagazine.comFloridaRestaurantLodgingShowORLANDOFLSeptember7-92014AtlantaFoodserviceExpoATLANTAGAOctober13-142014AmericasFoodBeverageShowMIAMIBEACHFLOctober27-282014Markyourcalendarsforthese2014eventswhereCateringMagazinewillbedistributed.Asin2013CateringMagazinewillhaveonceagainin2014asubstantialnationwidedistributionandcirculationsysteminplacewithmanystrategictradeshowandconferencepartners.Workingcloselytogetherwithourpartnerswepromoteandsupportalltheseimportanteventsforourindustryanddistributethousandsofadditionalmagazinesattheseshows.2014PlannedEventsandDistributionSchedule Weknowyourdishwasherisanessentialpartofwhatmakesyourbusinessworkandithastobebuilttohandleeventhetoughestday-to-daydemands.ThatswhyeveryMEIKOproductisprecisionengineeredforlegendaryperformancepowerfuldependableenergyeicientandunbelievablysimpletouse.DiscoverthefreedomofowningaMEIKOandexperiencethepowerofdone.FINDMEIKOATBOOTH806Youhavealotofmouthstofeed.Leavethedishestous.FORMOREINFORMATIONEMAILSALESMEIKO.USCALL800.55.MEIKOORVISITWWW.MEIKO.US. 10CATERINGMAGAZINEcateringmagazine.comnewsPRODUCTSYOUCANTLIVEWITHOUTIftherecentOlympicGamesinRussiahavewhettedyourappetiteforcuisinefromthatpartoftheworldspiceupyourpalatewithajika.AspicypastethatsomedubbedSochisalsaduringtheGamesajikaisutilizedinGeorgianRussianandAbkhaziancuisine.Itsingredientsvarydependingontherecipeandcanincludeherbsandspicessuchascilantrocorianderseedsgarlicfenugreekandbasilregionaladditionssuchastomatoesandwalnutsandmostcruciallyredpeppersandchilepeppers.Oftenusedasaavoringformeatandshdishesajikacanalsoserveasadipormarinade.AJIKAproductspeopleeventsextrasFREEKEHOUTFreekehFoodstheleadingU.S.manuacturerothesupergrainreekehnowoers25-poundbagsowhole-grainreekehinthreevarietiescrackedwholeberryorour.TheMiddleEasterngrainhasbeengainingpopularityintheU.S.oritstextureavorandhealthbenefts.Aservingoorganicreekehcontainssixgramsoproteinourgramsofberand130calories.reekeh-oods.comGLUTEN-FREEGOODNESSVeniceBakeryaleadinggluten-reemanuacturernowoersitsgluten-reepizzacruststoppedpizzaspastascalzonesbreadcrumbsandsandwichwrapstodistributorsnationwidethroughDOTFoodsthelargestre-distributorintheUnitedStates.VeniceBakerysgluten-reeandnut-reeacilityinTorranceCali.isoneothelargestoitskindinthecountry.ThecompanyhasalsopartneredwiththeNationalFoundationorCeliacAwarenessGREATKitchensprogramwhichhelpscaterersandrestaurantownersworktoavoidcross-contaminationandlearnsaehandlingpracticeswhenstoringpreparingandservinggluten-reeproductsormoreinormationonGREATKitchensseep.47.venicebakery.com 12CATERINGMAGAZINEcateringmagazine.comCATERERNEWSIftherewereOlympicmedalsforcateringJohnCrisafulliwouldsurelyhavesteppeduptothepodiumtoreceivehismanytimesoverbynow.TheownerofSanDiego-basedBehindtheScenesCateringEventsBTSjustwrappedupaneventfulfewmonthsinSochiRussiawherehiscompanycateredforNBCduringthe2014OlympicWinterGames.WhileSochihaditsdistinctchallengesBTSisnostrangertotheGames.Thecompanywashiredin1999byNBCtocaterforthenetworkattheOlympicGamesinSydneyin2000.SincethenitscontinuedtoworkforNBCandotherclientsateightconsecutiveGamesandiscontractedasanNBChospitalitypartnerthroughtheTokyo2020Games.PreparationsforSochibeganalmostimmediatelyaftertheconclusionoftheGamesinLondoninthesummerof2012saysCrisafulli.HemadeeighttripstoRussiabeforemovingtoSochiinDecembertostartupoperations.Layingthegroundworkforfeedingcloseto5000guestsadayincludedestablishingalocalsupplychaininRussiabylocalImeansourcinginMoscowKrasnodarorStPetersburgandshippingbytrainortrucktoSochisaysCrisafulliandshippinginmorethan42containersoffoodproductsandequipmentfromtheU.S.Despitechallengesthatincludedfoodcontainersbeingdelayedatcustomsbecauseofpaperworkerrorsbythefreightforwarderalackofbasicinfrastructurethatsloweddownthebuild-outofthevenuekitchenanddiningareasandtheneedtotrainlocalstaffmembersonservicetechniquesandhealth-and-safetystandardsBTSpulledoffawinpreparingmorethan18000mealsadayfrom10kitchensopen24hoursadaytoaccommodatebroadcastmediacrewsthatworkedovernight.Closeto300staffmemberswerepartoftheoperationsincludingaround220Russiansaswellas75chefsandmanagersthathaveworkedonlargeeventswithBTSinthepast.FiveBTSstaffmembersjoinedCrisafulliinSochihecouldntbringinabiggerteamasstaffwasneededtomaintainregularservicesinSanDiego.BackinSanDiegoaftertheGamesCrisafulliandhisteamjumpedrightbackintotheswingofthingsatBTSCateringEventsandaweekafterreturningstartedpreparationsforthe2016SummerGamesinRio.newsproductspeopleeventsextrasJohnCrisafullistandsbeneaththeOlympicringsinSochiRussia.BehindtheScenesCateringEventsGoesfortheGoldinSochi cateringmagazine.comCATERINGMAGAZINE13BehindtheScenesCateringEventswascontractedbyNBCtocaterduringthe2014OlympicWinterGamesinSochiwhereitwasresponsibleforservingmorethan18000mealsadayfrom10kitchens 14CATERINGMAGAZINEcateringmagazine.comCATERERNEWSnewsproductspeopleeventsextrasOnMarch2whilemoviestarswereparadingdowntheredcarpetandmillionsoarmchaircriticsaroundtheworldwaitedtoseeitheiravoriteflmwouldtakehomeOscargoldCheWayneEliaswasgettingreadyorhisownstarringrolecateringtheEltonJohnAIDSFoundationAcademyAwardsViewingParty.EliasandbusinesspartnerChrisDiamondownLosAngeles-basedCrumbleCateringwhichiscelebratingits10thyearastheofcialcatererorthegala.ForthesecondyearrunningEliasandDiamondcollaboratedwithCheGordonRamsayontheevent.IstartinDecemberworkingonmenusandthenworkwithCheRamsaytodoatastingandfgureoutwhatisgoingtobeonthisyearsmenusaysElias.ThisyearthepassedhorsdoeuvresincludedCheWaynesamousgrilledraisinbreadsandwicheswithmas-carponeGorgonzolaandAsianpearshomemadeYukonpotatochipswithsalmontartareandsearedduckbreastonapotatolatkeratwithriseandraspberryaioli.Forthemaincourseguestschoicesincludedcitrus-steamedseabasswithgraperuitlemonandlimejasminericewithavabeansandchilioilgrilledNewYorksteakandtruedfngerlingpotatoeswithparmesanandcreamedspinach.Meyerlemonbundtcakewithhuckleberrysauceandlavendericecreamwereservedordessert.Thepartytookplaceinthreedecked-outcustom-builttentsinWestHollywoodPark.HostedbySirEltonJohnandDavidFurnishwithastar-studdedlistoco-chairsthatthisyearincludedJimCarreyJudiDenchHeidiKlumandKatyPerrytheeventannuallydrawsawhoswhooHollywoodroyaltywhodinewhilewatchingtheliveOscartelecast.Thecateringteamhasthree-and-a-halhourstoserveafve-coursedinnerto1000guestsanddesserthastobeonthetablebeoretheendotheOscarpresentation.Eliasthenhas30minutestosetupaSweetandSavorystationorthe400guestsarrivingatertheviewingparty.Morethan200serversbartendersandkitchenstaworktomaketheeventasuccess.EliassaysheandDiamondconsideritanhonortobeapartotheundraiserhelpingthecauseandraisingmoneyandawareness.Thusartheannualeventhasraisedmorethan40millionortheEltonJohnAIDSFoundationwhichworkstocombatstigmapreventinectionsandprovidetreatmentandservicesorpeoplelivingwithHIVAIDS.CrumbleCaterstotheStarsonOscarNightLefttorightChefWayneEliasSirEltonJohnandChrisDiamond.TOPPHOTOBYBRIANDOWLING cateringmagazine.comCATERINGMAGAZINE15CrumbleCateringservedupascrumptiousdiningexperienceattheAnnualAcademyAwardsViewingPartywhichattractedastar-studdedguestlistincludingBritneySpearsStevenTylerChristinaHendricksHeidiKlumLadyGagaandSherylCrow.Thisyearseventraised5.1millionorthefghtagainstHIVAIDS.PHOTOSBYMICHAELJACKSON 16CATERINGMAGAZINEcateringmagazine.comDelawareNorthCompanieswhichmanagesandprovidesood-and-beverageconcessionspremiumdiningentertainmentlodgingandretailathigh-proflevenuesacrosstheworldincludingsportsstadiumsnationalparksandairportshasenteredintoanagreementtoacquireamajorityinterestinPatinaRestaurantGroupwhichoperatesrestaurantsandmanagescateringandoodserviceoperationsathigh-proflevenuesinNewYorkCaliorniaLasVegasandOrlando.PatinaRestaurantGroupiscurrentlymajority-ownedbyShidaxCorp.apubliclytradedJapaneseoodservicecompany.FollowingtheclosingotheacquisitionexpectedattheendothefrstquarterShidaxwillcontinuetoownaminorityinterestinPatinaRestaurantGroup.PatinasCEONickValentiandoundercheJoachimSplichalwillremainintheircurrentpositions.DelawareNorthCompaniestoAcquirePatinaRestaurantGroupWiththeadditionoPatinaRestaurantGroupDelawareNorthwillhavenearly60000employeesandisexpectedtoearntotalrevenueinexcesso3billionin2014.PatinaRestaurantGroupsportolioincludestheMichelin-starredPatinaRestaurantintheWaltDisneyConcertHallinLosAngelesandtheMichelin-starredLincolnRistoranteatLincolnCenterinNewYorkamongmanyotherEastCoastandWestCoastvenues.PatinaCateringisoneothepremiercaterersontheWestCoastcateringsuchannualeventsastheEmmyAwardsandtheLosAngelesPhilharmonicgala.DelawareNorthconsistsosixcompanies.ItsSportservicedivisionoperatesconcessionsatmorethan50venuesinNorthAmericaincludingatthestadiumhomesosuchmajorleagueteamsastheSt.LouisCardinalsandChicagoWhiteSox.TheParksResortsdivisionoperatesconcessionsatnationalparksincludingYosemiteandtheGrandCanyonandtheKennedySpaceCenterVisitorComplexinCapeCanaveralFla.ChocolateMintPetitsFoursCallus800.233.3564Faxus608.328.8648Visituswww.greencountyfoods.comE-Mailuscustservgreencountyfoods.com1112SeventhAve.MonroeWI53566byRichlyDeservedWelldotheworkthecomplimentsareyoursTheWaltDisneyConcertHallinLosAngelesishometotheMichelin-starredPatinaRestaurant.newsproductspeopleeventsextras cateringmagazine.comCATERINGMAGAZINE17SecondCareersintheCateringIndustryPayOffAccordingtoNACESurveyAccordingtoarecentsurveybytheNationalAssociationforCateringandEventsNACEthosewhoenterthecateringandeventsindustryasasecondcareeroftenndhighjobsatisfactionandhealthysalaries.Morethan731membersofthecateringandeventsindustryparticipatedinthesurveywhichwasconductedbyresearchrmMcKinleyAdvisorslastJune.Themajorityoftherespondents84percentindicatedtheyhadatleastone44percentortwo40percentoc-cupationsbeforeembarkingonacareerincateringandevents.Nearly20percentreportedpreviouscareersintheprintingpublishingindustry15percentinmanufactur-ingand9percentinthelegalworld.Nearlyallweremoresatisedintheircurrentcareersincateringandevents60percentweresignicantlymoresatisedand32percentweresomewhatmoresatised.Thesurveyalsoshowedthatthosewhoenteredtheeldafterpursuingothercareerswereamongthehighestpaidcomparedtothoseforwhomcateringandeventswastheirrstcareer.Inthesurveyjustfewerthan40percentreportedDESIGNEDFORTHEHOTELINDUSTRYHIGH-ENDRESIDENTIALSTYLEBANQUETSOLUTIONSSwirlTablesBuffetRisersSouthernAluminumprovideshigh-endresidentialstylemeetingandbanquetfurniturebuilttowithstandthevigorousdemandsofthehotelindustry.800.221.0408www.southernaluminum.comearningbetween50000and80000annually18percentreportedearningbetween80000and120000andnearly10percentmademorethan120000ayear.Nearlyhalftherespondentswereextremelyoptimisticaboutthefutureofcateringandeventsand40percentwereextremelyoptimisticabouttheircareerprospects.Formoreinformationortopurchasethesurveyvisitnace.net.PHOTOBYDJONESPHOTOGRAPHYPHOTOBYPKPHOTO.COM profleCatererentrepreneurphilanthropistandpersonalcheftoNBAstarAmareStoudemireMaxcelHardyisplayingthegamerightBYSARAPEREZWEBBERhavingaballPHOTOSBYAMMEDIAGROUPCheMaxcelHardyhadadreamgrowinguptoplayintheNBA.ButhealsohadaplanBhavingoncetoldhishighschoolculinaryinstructorIIcantbeMichaelJordanIwanttobeMichaelJordansche.ThosewordsturnedouttobeprettypropheticasHardyorCheMaxashesknownnowenjoysasuccessulcareerthatcombineshisloveobasketballwithhistalentsinthekitchen.HespersonalchetoNBAAll-StarAmareStoudemireotheNewYorkKnickswithwhomherecentlywroteabookCookingwithAmare100EasyRecipesforProsandRookiesintheKitchenavailablenoworpre-orderonAmazon.com.HavingitcomeullcircleandhavingtheprivilegetobearoundandunderstandwhattheNBAisallabouthasdefnitelybeenanhonorsaysHardywhoattendedJohnsonWalesUniversityinNorthMiamionbasketballandculinaryscholarships.HardyshareshisculinaryknowledgewithstudentsintheProStartprogramatOpportunityCharterSchoolinNewYorksHarlemneighborhood.18CATERINGMAGAZINEcateringmagazine.com 2014Mercedes-BenzUSALLCExcludesalloptionstaxestitleregistrationtransportationchargeanddealerprepfee.1Nosystemregardlessofhowadvancedcanovercomethelawsofphysicsorcorrectcarelessdriving.Pleasealwayswearyourseatbelt.Performanceislimitedbyavailabletractionwhichsnowiceandotherconditionscanaffect.Alwaysdrivecarefullyconsistentwithconditions.Bestperformanceinsnowisobtainedwithwintertires.2LaneKeepingAssistmaybeinsufficienttoalertafatiguedordistracteddriveroflanedriftandcannotbereliedontoavoidanaccidentorseriousinjury.3BlindSpotAssistmaynotbesufficienttoavoidallaccidentsinvolvingvehiclesinyourblindspotanddoesnotestimatethespeedofapproachingvehicles.Itshouldnotbeusedasasolesubstitutefordriverawarenessandcheckingofsurroundingtrafficconditions.4COLLISIONPREVENTIONASSISTmaynotbesufficienttoavoidanaccident.Itdoesnotreacttocertainstationaryobjectsnorrecognizeorpredictthecurvatureandorlanelayoutoftheroadoreverymovementofvehiclesahead.Itisthedriversresponsibilityatalltimestobeattentivetotrafficandroadconditionsandtoprovidethesteeringbrakingandotherdrivinginputsnecessarytoretaincontrolofthevehicle.Driversarecautionednottowaitforthesystemsalertsbeforebrakingasthatmaynotaffordsufficienttimeanddistancetobrakesafely.Optionsshown.NotalloptionsareavailableintheU.S.EversinceweinventedthevanMercedes-Benzhasbeentheleaderinsafetyinnovationsforcommercialvehicles.TheNewSprinterisnoexception.WithadvancedstandardsystemssuchastheLoadAdaptiveElectronicStabilityProgramESPandoptionalsafetypackageswithsophisticatedfeatureslikeLaneKeepingAssistBlindSpotAssistandCOLLISIONPREVENTIONASSISTtheSprinterisagainthemostadvancedvehicleinitssegmentbecauseyoursafetyisworthit.Tolearnmorevisitwww.mbsprinterusa.com.2500CargoVan144LowRoof4-Cylinder35920StartingAtTheNewSprinterSafetyshouldneverbealuxury. 20CATERINGMAGAZINEcateringmagazine.comAndwhilehisroleasStoudemireschehashimoncallsixdaysaweekHardyalsoownsacateringcompanyCheMaxMiamiwhereheemploysthreeches.HesworkingtogrowanoutpostinLosAngelesrevvingupcateringoperationsinNewYorkanddesignschewearthroughhisclothingbrandCheMaxDesignschemaxdesigns.com.DespitethebusyscheduleHardystillfndstimetodevotetotheprogramthatstartedhimdownhisculinarypathProStarttheNationalRestaurantAssociationEducationalFoundationstwo-yearculinarytrainingcurriculum.HardycompletedProStartatWhartonHighSchoolinTampaFla.Notonlydiditgivehimatasteohisuturecareeritspurredhisentrepreneurialspirit.Thecheatthehighschoolalwayscookedorthebasketballandootballteamspre-gamemealsandIsaidMaybewecouldtakeittoawholeotherlevelsaysHardywhobegannotonlycateringortheschoolssportsteamsbutwouldmakedishesorteacherstotakehomeontheweekendsandbranchedoutintoeventsincludingabarmitzvah.Igotmycateringgroovegoingtheninhighschool.BytheendohiscollegecareerHardyhadbuilttheoundationoacateringbusinesswhichbecameCheMaxMiami.OnenightsixyearsagoaconciergecompanycalledsayingaVIPclientwasrequestingache-prepareddin-nerbeoreheandhispartywentouttotheclubs.TheclientturnedouttobeStoudemirewhowassoimpressedbyCheMaxsmealthathecontactedHardyeverytimehecametoMiamieventuallyrequestingthathecookorhimull-timeinNewYork.HavingtakenhistalentstoManhattanHardyhasembracedtheopportuni-tiesavailableintheBigAppleincludingarecentappearanceontheFoodNetworksChopped.CateringcaughtupwithHardyonthedaytheepisodepremieredincaseyoumissedithemadeittothedessertround.CMHowdidyouenjoybeingonChoppedHARDYItwasdefnitelyunImgladIdidit.Itturnedouttobeagreatshow.CMWasitharderthanyouthoughtitwouldbeHARDYCookingorAmareanddierentclientseverydaykeepsyouonyourtoesbutitwastough.Youwalkinandyoudontrealizehowquickthetimegoesandyourenotreadyorsomeotheingredients.Theyllthrowsomethingatyouthatnormallywouldtakealongtimetocook.Itsdefnitelychallengingespeciallythetimeelement.CMYouwerecompetingonbehalfofyourfoundationrightHARDYYesIwasplayingorOneCheCan86Hunger.CMCouldyouexplainwhatOneChefCan86HungerdoesHARDYIstartedittohelpkidsgoingtoculinaryschoolandthenexpandedittoalargerscale.IneverycityImafli-profleAspartofhisfoundationOneChefCan86HungerHardynotonlyteacheshighschoolstudentshowtocookheawardsscholarshipsforculinaryschool. cateringmagazine.comCATERINGMAGAZINE21atedwithIgointoneighborhoodsandteachhealthylivingandhealthycookingandraiseawarenessofhungerinourbackyard.KidsmightlookhealthybutbemalnourishedIwantedto86thehunger.ThispastyearwedidalotinNewYork.InOctoberwhichwasWorldHungerActionMonthweserved200to500mealseachweekend.WealsodidthatinTampaovertheholidays.ThefoundationhashelpedtosendeightkidstoculinaryschoolgraduatesofWhartonHardysalmamaterinTampaandOpportunityCharterSchoolinNewYorksHarlemneighborhood.WealsopartnerwiththeOpportunityCharterSchool.OnWednesdaysandFridaysweteach16kidshowtocookandgetthemrollingasiftheyreinculinaryschool.Thisisoursecondyeardoingthat.ItspartoftheProStartprogram.CMGoingbacktoyourculinarybeginningshowinuentialtoyourcareerwastheProStartprogramyoutookinhighschoolHARDYProStartwashuge.IfitwasntforProStartIwouldnthavehadaculinaryscholarshipsoitwasablessing.TeSafeProfessionalWaytoransportFood973.627.2284thecateringbox.comRegularPRICEDUNDER1.OOCOMESIN2SIZESPricesmayvaryfromstatetostateALUMINUMTRAYSSOLDSEPARATELYJUMBOTinkInsidetheBoxthecateringboxaol.comPatentPending 22CATERINGMAGAZINEcateringmagazine.comCMWhendidyouopenChefMaxMiamiHARDYIstartedcateringincol-lege.EveryweekintheJohnsonWalesalumniroomtheywouldputupjobpostings.SoIusedtogointhereandtakethewholebookandlookatcateringjobsandIdtakeallthecateringjobs.IdidnthaveacarorabankaccountandIwasnteven21therewereaewcateringjobsthatIhadmymombuytheliquoror.IusedtostayoncampusandcookinthedormroomkitchenItwascrazy.AboutthreeyearsatercollegeIhadmyfrstkitchen.WehitthegroundrunningandIgotacateringcalloraweddingor300peoplea65000wedding.Webookedthepartytheygavemeadepositandthenthecoupledecidedtheywerentgettingmarried.Ihadasix-monthpolicyorreturningdepositsandtheynevercamebackorthemoney.SothatwasajumpstartorCheMaxMiami.Iprobablydoourorfvecateringjobsamonthstill.CheMaxMiamioersull-servicecateringandprivatecheservices.WearetryingtogetNewYorkothegroundnowandjusthiredasalesdepartmenttoprofleDiscoverwhatoperatorsallovertheU.S.haveound.AxisPurchasingoersyoumulti-billiondollarbuyingpoweroroodbeveragesandsupplieswithnoneedtoswitchdistributors.Wemakesureyougetthemanuacturerrebatesandincentivesyouveearned.Weprovideexpertiseindistributionmanagementproductsourcingandadministrativesupport.Andwedoitallwithoutchargingyouadime.Soyounotonlyimprovethequalityoyouroodyougreatlyimproveyourproftabilitytoo.Giveusacallandindoutjusthoweasypurchasingcanbe.AxisPurchasingdoesntcostmemoney.Theymakememoney.axispurchasing.com703.310.7607axispurchasing.com703.310.7607HUNGERDIGSSPORTSTOO. cateringmagazine.comCATERINGMAGAZINE23getitupandrunning.Cateringisstilloneomyavorites.Itsalwayshardworkbutitsun.CMWhattypeofcuisineareyouknownforHARDYIdonthaveonethingIhangmyhaton.Idoalotousionhighlightingdierentcuisinesandcultures.IloveAsianandmymomsromtheBahamassotheresabigCaribbeaninfuence.TopHardyfrstcookedorStoudemirerightthroughhiscateringcompanyCheMaxMiami.StoudemirewassoimpressedheeventuallyhiredHardyashispersonalche.BottomHardywearshisCheMaxDesignsclothingwhileinstructingaswellaswhenhegoestoKnicksgames.ProfessionalLPGasCateringAppliancesRangesStandardConvectionOvensBIG4burnerforcateringbanquetstyle6-burnersfullyaccessorizedweldedframetowithstandbumpyovertheroadtransportingConvectionOvensPancake-SausageGriddlesBBQChar-BroilersAvailablein6incrementsfrom12to72widetabletopwstandsortallfoormodelsFryersdeepfatfunnelcakeComstock-CastleQuincyILUSA217-223-5070www.castlestove.comAccessorizedforbrutaltransportingon-siteusage 24CATERINGMAGAZINEcateringmagazine.comCMWhatsatypicaldaylikeasthepersonalcheftoAmareStoudemireHARDYGamedaysaremybusiestdays.Imnormallyupandrollingat7.Igettohishouseat830or9andknockoutbreakast.Welldolunchat12helltakeanapandthenwelldoapre-gamemealat3330.IllmakedinnerortheamilyandkidsandthenIllcomebackat10or1030.Onpracticedayswellhavelunchwhenhecomeshomeataround12.Illdoasnackat4anddinnerat7.CMWhydidyoustartChefMaxDesignsHARDYTheconceptwasinmymindorthelastfveyearsbutIjustcouldntfgureouthowtoputittogetherinMiami.SoIcameupwithaewdesignsthreeyearsagoandwhenwegottoNewYorkIwentoutandoundabric.BeinginNewYorktherearesomanymoreresources.Rightnowweretryingtofndamanuacturertoexpand.IwanttolooklikeacheandlookgoodaswellsowhenIgoouttoprofle cateringmagazine.comCATERINGMAGAZINE25dinnerIdonthavetoworryaboutgoinghomeandchanging.IminaChefMaxjacketandChefMaxpantseverydayIgotothegameswearingChefMaxdesignsandhatssoitsawalkingbillboardformeaswell.Weregettingreadytoreleaseasummerlinewithreallycoolsummerjackets.CMWhatsyourbiggestpieceofadvicetoaspiringchefsespeciallyhighschoolstudentswhoarecurrentlyintheProStartprogramHARDYIalwaystellthemtostayhumbleworkhardcontinuestudyingandunderstandingdifferentcuisinesandingredientstasteeverythingwatchcookingshowstheressomuchstuffyoucanlearnoutthere.Stayontopofyourcraft.Eatbreatheandsleepculinaryartsthatsprettymuchthewaytogo.FormoreinformationonChefMaxvisitchefmaxhardy.com.HardyandStoudemirerecentlycollaboratedonacookbookCookingwithAmare100EasyRecipesforProsandRookiesintheKitchen.HomasterGroupInc.2920N.MainSt.OshkoshWI54901HI006486800-327-9774orvisitourwebsitewww.homaster.comCutlerytofatteryourminidessertsandappetizers.StylishFunConvenientDisposableByHoffmasterHUNGERBLOGSTOO. 26CATERINGMAGAZINEcateringmagazine.comfeatureByDeanneMoskowitzSrirachathesearingThaichilisauceisnostrangertotheNorthAmericandiningpublicthesedays.ItwasvotedoneofthevetopfoodtrendsatthiswintersFancyFoodShowinSanFrancisco.Andkimcheeisbecomingthecondimentofchoiceonmenuseverywhere.Asnewimmigrantgroupsintroduceustotheirculturesandcuisinesandtechnologymakestheworldasmallerplaceagoodkindofglobalwarmingisunderway.Peoplearebecomingmoreacceptingofunfamiliarforeignavorsfreeingevenusuallyconservativecateringchefstoexploreprevi-ouslyunchartedinternationalcuisines.Tolearnwhatglobaltreasuresarendinghomesincateringpantrieslatelywecalledonsomeoftheindustrysmostinternationallysavvychefsandaskedthemtonameoneortwooftheirlatestlovesandineachcasetodescribeadishthattheingredientinspired.Globalinroadsaresorampantintheirkitchenshoweverthatmanyadmittedthatchoosingjustoneortwowasachallenge.featureWhatintheworldarecateringchefscookingnowHowgloballyinspiredingredientsareaccentingmenusacrossthecountryArRecent PatinaCateringinLosAngelesservesblackcodtacosfeaturingoneofExecutiveChefAlecLestrsfavoriteingredientsfurikake. IngredientnewcomersaresettlinginfromrelativelyunexploredregionsofAsiaamongthemChinaKoreaandJapantheMiddleEastandAfricaincludingTurkeyandTunisiaandSouthAmericaespeciallyArgentinaandBrazil.TomMuellerofPineappleAlleyCateringinClintonMd.referstotherapidrecentgastronomicalgrowthofPeruviancuisinewhichheattributespartlytochefslikeGastnAcurioandhisrestaurantLaMarwithlocationsinSanFranciscoandMiami.HenotesthatAsianstreetfoodhasmaintainedastrongpresencetoo.TrendspotterspredictthattherecentWinterOlympicGamesinSochiRussiaandtheupcoming2014FIFAWorldCupinBrazilaswellasthe2016SummerOlympicGamesinRiodeJaneirowillcallattentionheretothecuisinesofthosecountriesbutmostofthesechefsdidnotagree.TheexceptionwasJonWeinrottatPeachtreeWardinPhiladelphiawheresmokedsalmoncuredandbastedwithRussianvodkahasbeenawinner.Whilecaterersobviouslyarerelishingallthisglobalexperimentationcallingitfunandplaythereisaserioussidetotheirefforts.Culinarystereotypesaregivingwaytosophisticatedandartisanalinterpreta-tions.ExamplesAtPeachtreeWardtheelegantMexican-accentedFrenchdessertatComponereinEmeryvilleCalif.thehouse-madekimcheesandatPatinainLosAngelestheramen-stylesoupsandstir-friesinavarietyofinternationalavorprolesSoutheastAsianKoreanChineseandtraditionalJapanesethemostrequested.PatinasexecutivechefAlecLestrpresentsthenoodledishesonbuffetsatplatedeventsandstreetcartstyle.Henotesthatanon-goingfavoriteofhisvadouvintheFrench-stylecurrysaidtohaveoriginatedintheonceFrench-controlledIndiancityofPondicherrywillbespicinghisatbreadsthisspring.Someofthedishesthatthesechefssharearetheirpassionatepersonaltakesontradition.Butmostmightbetermedassimi-latedmarriagesofforeignanddomesticelementsinentirelyoriginalcreationsortranslationsoftraditionalrecipestosuitthecateringworldsrequirements.28CATERINGMAGAZINEcateringmagazine.comPHOTOSBYDAWNHORINEWWW.SPREADPHOTOGRAPHY.COMfeatureWhilecaterersobviouslyarerelishingallthisglobalexperimentationcallingitfunandplaythereisaserioussidetotheirefforts.Culinarystereotypesaregivingwaytosophisticatedandartisanalinterpretations. cateringmagazine.comCATERINGMAGAZINE29AndrewSpurginBespokeeventstylingmenudesignSanDiegoThewonderoftheFabergEggleftandbelowadishcreatedbyAndrewSpurginforaLouisXIV-themedeventthathisrecentlylaunchedcateringevent-planningandmenu-developmentrmAndrewSpurginBespokeeventstylingmenudesignproducedandcateredisnotjustthegloryofthehand-paintedgildedpackagingbutthesavorypannacottainsidesoavor-packedandfresh-tastingthatitdoesntdisappoint.ItbringstogetherthreeofSpurginspersonalingredientfavorites.HelovesthebrinyessenceoftheseacontributedbytheseaurchinwhichhesourcesfromlocaldiversoutofSanDiegowatersandtheumamiboostprovidedbytheshsaucearst-pressartisanalproductfromthePhuQuociIslandarchipelagoinVietnam.Itsmadefromwildblackanchoviesthatarecoveredinseasaltandslowlyfermentedintropicalwoodbarrelsforatleastayear.SudachiasmallroundgreensourcitrusfruitthatisaspecialtyoftheTokushimaPrefectureinJapanaddswhatthechefdescribesasanetherealandelegantavortotherecipe.DeliveredtoSpurginseasonallyasfruitsudachialsoisavailableinliquidform.ThellingbeginsasplainpannacottatowhichSpurginaddstheshsauceandthefreshseaurchinrstputtingitthroughatamisuntilitiscream-like.Thenthemixtureisseasonedandpouredintolaser-cutsterilizedeggsthathavebeendecoratedornotandallowedtosetintheiroriginalcartons.Afterwardtheyaretoppedwithagelemadefromsudachijuiceandgarnishedwithtroutroeand23Kgoldleaf.Incaseyourewonderingthedessertiseatenwithateaspoonfromthetopasonewouldeataboiledeggtheshellshavingbeenglue-gunnedtotheeggcupsinwhichtheyareserved.SeaUrchinVietnameseFishSauceandSudachi 30CATERINGMAGAZINEcateringmagazine.comComponereFineCateringEmeryvilleCalif.ThekitchenatComponereFineCateringisplayingaroundwithallkindsoffermentedfoodsfromaroundtheworldbuthealthyavor-packedkimcheeisoneofitsfavoritesaccordingtoEthanMantleownerandexecutivechef.AregionaldishinterpreteddifferentlybyeveryKoreangrandmotherkimcheevariationsaremanyintermsofspicelevelcolorandcomponentsandComponereisntlimitingitselftoclassiccabbagebutexperi-mentingwithallsortsofvegetableversionsamongthemscallionredradishandceleryandsalsify.Combiningkimcheepicturedbelowleftaubiquitousaccom-panimenttoanyKoreanmealwithatraditionalKoreanentrebraisedshortribandaddingascallionpancakeforcrunchandasadeliciousconveyancefortheotheravorsMantlecreatedKoreanStyleBeefCrispyStylePancakeandNapaCabbageKimcheepicturedbelowaneleganthorsdoeuvrethatpacksapunchofavorsfromsweettosaltytosourtoumami.Hebeginsthekimcheebyrinsingsaltingandre-rinsingtheNapacabbagethencombinesitwithgarlicgingeronionsdaikonscallionsshsaucericeourandsugarandleavesthemixtureintherefrigeratorforafewweekstoferment.Thebeefisbraisedwithsoyscallionsgarlicgingerandbeefstockandthenshredded.Foracrispylightbasethepancakeispan-friedandcutintoroundsanddeep-fried.Toassembleitislayeredwiththebeeftoppedwiththekimcheeandgarnishedwithscallion.featureeeKimc cateringmagazine.comCATERINGMAGAZINE31BanyulsVinegarZatarFairmontChicagoOnlynowbecomingatastesensationintheUnitedStatesthisintenselyaromaticMiddleEasternspiceblendtraditionallymadewithdriedherbsandspicessuchascuminoreganomarjoramorthymeandsumacwithsesameseedsandsaltisnothingnewtoChefRyanLamotheoftheFairmontChicago.WhilehewasgrowinguphisLebanesegrandmotherseasonedherweeklyhomemadeloavesofbreadwithit.ThesedaysLamothelendszatarlovetosaladswholechickensandgrilledlambafavoriteplatedoptionatmid-sizedsocialeventsseekinganalternativetobeef.Lamotherecommendsspicinganyfavoritemarinadeorrubwithzatar.Butforthegrilledrackoflambpicturedaboveheproducesapastebycombiningalargeamountofzatarwithroastedgarlichoneylemonandoil.Reservingonethirdforbastingorasaucehemarinatesthelambintherestovernight.WhileworkingattheSavoyaFairmont-managedhotelinLondonLamothelearnedtoappreciatetheavorandversatilityofthiswinevinegarmadefromFrancesfamousvinsdoux.ProducedfromGrenachegrapesfromtheareaaroundBanyuls-sur-Meritisagedforsixyearsinoakcasksgivingithintsofcoffeelicoricenutsorangepeelandvanilla.AttheSavoyBanyulswasusedtodeglazeafterheartymeatsorearthyvegetablesandtoroundoutvinaigrettesmadefromnutoroliveoils.InsteadLamothelikestosubstituteitforlemonorwhitevinegarinthequinceorstonefruitjamshemakestoservewithsavorypastries.ForthequincejamhecombinesquincejuicewithcastersugarandBanyulsvinegarsometimesaddingchoppedfreshrosemarybeforecookingdownthecombination. 32CATERINGMAGAZINEcateringmagazine.comPatinaCateringLosAngelesExecutiveChefAlecLestrandhisteamatPatinaCateringhavebeenhavingfunturningouttacoswithallkindsofgreatllingsamongthemblackcodwithpickledrampsandchickenskinfurikakepicturedonp.26.FurikakeisadriedJapaneseseasoningmixturetypicallycontainingsesameseedsseaweeddriedandgroundseafoodshisopowderedmisoandbonitoakes.ButLestrenhancesitwithcrispbitsofchickenskinsomeadditionalchoppednoriandcrisponion.Theblackcodgoesintoasofttacoandthenistoppedwithpick-ledrampsandtheenhancedfurikake.Blackcodtacosaresometimespartofareceptionstationofferinganarrayofminitacosfeaturingvariousinspiredllingsvealcheekscarnitasorganicchickenmaitakemushroomsandvibrantsaucesorsalsas.ThisItaliancows-milkcheesewhichhasatexturecomparabletormdrymozzarellaisago-toingredientlatelyforLestr.Itsanimportantelementinhisdry-agedbeefinvoltinipicturedaboveawon-derfultray-passedhorsdoeuvreforanyoccasionhesays.TomakeitLestrwrapsScamorziaffumicatesmokedScamorzainprosciuttoandfoldsitintoasliceof28-daydriedbeefwhichhethensearsandtopswithtomatoanddehydratedblackolive.featureFurikakeScamorza PeachtreeWardCateringandEventsPhiladelphiaAtraditionalFrenchdessertgetsamodernMexicanaccentfromsmokedpoblanopeppersinPeachtreeWardsChocolatePotdeCrmebelowright.ThesmokinessdeepenstheavorofthechocolateandthespiceopensthepalateforitsrichnessexplainsJonWeinrottchefowner.TomakethepuddingWeinrottsmokesthepeppersandsteepsthemincream.Thenhepoursitoverbitterchocolatemixingverygingerlytoavoidincorporatinganyair.Thesuper-denserichdessertthatresultsisusuallyservedinminimasonjars.ThereareexpectationsinsomecirclesthatRussiancuisineisontheriseanditcanonlyhelpthattheworldwasexposedtoRussianfoodsduringtherecentOlympicGamesinSochi.PeachtreeisgettingajumponthetrendwithitsHouseSmokedSalmonabovewhichiscuredwithRussianvodkaandseasaltsmokedandthenbastedwithadditionalvodka.ThevodkahelpstoopenthepalateandgivethehighestavorconcentrationtotheshWeinrottexplains.Forawinningpresentationslicesofthesalmononbriochetoastssurroundsalmonmoussemadefromthetrimmings.featureSmokedPoblanoChilesAfricanSpicesRussianVodkaAfamiliarsweettakesanexoticturnatPeachtreeWardwheretheSpanish-styledoughnutscalledchurrosaretossedafterfryingineitherMishmishorArarattwoAfricanspiceblends.MishmishisamixofcrystallizedhoneysaffronandlemonAraratamixofsmokedpaprikafenugreekseedandleafandUrfachiles.34CATERINGMAGAZINEcateringmagazine.com cateringmagazine.comCATERINGMAGAZINE35 36CATERINGMAGAZINEcateringmagazine.comPineappleAlleyCateringClintonMd.ThisspicyPeruvianyellowpepperaddspiquancytothedishknownascausapicturedabovewhichTomMuellerexecutivechefowneratPineappleAlleyCateringdecidedwouldmakeafreshadditiontohishorsdoeuvremenuaftersamplingitinnumerousvariationsduringarecenttriptoPeru.Abonusisthatitsgluten-free.Traditionallycausaismadebymashingpota-toesinafoodmillseasoningthemwithcanolaoilajiamarilloandlimelayeringthepotatoeswithvariousmixturesamongthemshrimpsaladtunasaladoravocadotoppingwithmayonnaiseandnishingwithanotherpotatolayer.ButMuellerturnstherecipeintoapassedhorsdoeuvrebyformingamashedpotatoballcreatingaslightindentationinitllingthespacewiththeseafoodsaladoravocadoandthenpipingmayonnaiseoravocadomousseontoit.SourcedintheUSAthistropicalfruitistheprincipalplayerinThaiGreenPapayaSaladoneofmanytransferablestreetfoodsthataformerchefatPineappleAlleyCateringbroughtbackfromhertravels.PreservingitsstreetfoodcharacterMuellerpassesthesaladinpaperconesasastarter.Afterpeelingandde-seedingthepapayaheshredsitusingamandolintossingtheshredswithgarlicandapureemadefromlonghotpepperalthoughanotherpeppermaybesubstitutedtotempertheheat.AtservicethemixtureistoppedwithasauceoffreshlimejuicesugarandshsauceandoftengarnishedwithtomatoorAsianlongbean.featureAjiAmarilloGreenPapaya 38CATERINGMAGAZINEcateringmagazine.comfeatureThechangingfaceofinstitutionalfoodclockwisefromtopaneggplantcaponatagriddledsandwichservedatBinghamtonUniversityinBinghamtonN.Y.avegetarianstationatNorthwesternUniversityinEvanstonIll.pan-searedsalmonwithfruitsalsawhitericeandasparagusatNuVistaLivinginWellingtonFla.andinstructorsfromtheCulinaryArtsInstituteatBrookdalewhotravelnationwidetodemonstrateculinarytechniquestochefsfromBrookdaleSeniorLivingfacilities. cateringmagazine.comCATERINGMAGAZINE39appealHigh-qualityhealthyandevencutting-edgecuisineservedbyinstitutionshascomealongwayBYSARAPEREZWEBBERAtBinghamtonUniversityinBinghamtonN.Y.hungrystudentscanchoosefromsuchvariedoptionsasoatmealapplepancakesforbreakfastcurrysesametofuforlunchorsushifordinnerastoutedbythediningsectionofitswebsite.Yetdespitethearrayofintriguingchoicesthatcouldeasilyleadundergradsdownthepathofgainingthedreadedfreshman15BinghamtonUniversityDiningServicesbySodexooffsetsthattemptationbyprovidingnutritionaleducationanddemonstrationsofferingfreenutritionconsulta-tionswiththecampusdietitianandlaunchinganewprogramMindfultohelpstudentsdevelophealthyeatinghabits.HealthybodiesandhealthymindsneedtobefueledwelltoperformwellandthisisapriorityforBinghamtonUniversitysaysJamesRuoffgeneralmanagerBinghamtonUniversityDiningServicesbySodexo.AlthoughBinghamtonisanationalleaderinitseffortstoconveyhealthyhigh-qualitymealsitplacedsecondintheMostInnovativeNutritionProgramcategoryinthenutri-tionawardsgivenbytheNationalAssociationofCollegeUniversityFoodServicesin2012itsfarfromtheonlyinstitu-tionofhigherlearningtoraisethebaronitsdiningservices.InfactinstitutionsofallstripesfromcollegestoassistedlivingfacilitiestoU.S.militarybasesareworkingtoensurethattheirmenusarefreshenticingandnutritious. featureInstitutionalfoodhashadsuchabadreputationsaysColinJohnsonculinarydirectoratNuVistaLivingarehabilitationskillednursingandassistedlivingfacilityinWellingtonFla.thatservesabout500mealsaday.EverytimeIthinkofhospitalfoodIthinkaboutthosegaudypinkplasticplateswithsloponit.Ohhowtimeshavechanged.AtNuVistaresidentsdineonnechinachoosingfromsuchlunchentreesasaDragonBowlaheartyhelpingofbokchoybellpeppersonionszucchinisquashcarrotsandscallionswithachoiceofchickenshrimporshservedwithasweetcitrusvinaigrette.Dinneroptionsmightincludeletmignonservedwithaportwinedemi-glaceorgrilledlambchopservedwithamustard-mintsauce.NuVistaresidentsandpatientscanquenchtheirthirstthroughoutthedayfrominfusedwaterdispens-ersinpublicareasonarecentdaytheycouldchoosefromlemon-and-limeorpineapple-and-mintinfusedwatersafterreadingthehealthbenetsofeach.Soontheiroptionswillincludejuicesfromajuicingstationwherepatientsandresidentswilllearnhoweachingredientcanboosthealthandaidrehabilitation.BecausetheNuVistakitchenisservingguestswithdifferentdietaryneedsithasacardiacwingforinstancewithheartpatientswhomustavoidsaltandcholesterolanditmustadheretostrictstatenutri-tionalguidelinesmosteverythingismadein-housefromscratchsoastoavoidaddedsolutionsandsalts.A30-daymenutakesmonthstocreateasJohnsonandNuVistasdietitianmustdocumentthenutrientfactsofeachrecipeandmakesureitswithinstateguidelines.DespitetheparametersthatlimitwhatcanbeservedNuVistaplacesahighpriorityonavorpresentationandservicesopatientsandresidentsalikelookforwardtomeals.EatingisthefocalpointofthedayandwhatwetrytodohereisdrivealltheguestsintothediningroomsaysJohnson.Wedontwantanybodyeatingintheirroomsbecausethatmovementhelpsintheirrehab.Itallhelpswiththehealingprocess.JohnsonsculinarybackgroundmostrecentlyasexecutivechefoftheLowryParkZooinTampawithpriorexperienceatrestaurantsandresortsincludingtherenownedBreakersinPalmBeachhelpstoelevatethediningatNuVistabeyondwhatmanymightexpect.Weusealotoffreshingredientsandfreshherbstogivebodyandavortoourfoodhesaysaddingthatguestswhoarentpatientsorresidentsenjoydiningthere.IfsomebodyfromtheoutsidewhodoesnthaveanydietaryrestrictionscansaythatourfoodisreallygoodanditstheexactsamethingwereservingthepatientsthenIthinkmyjobisdone.WhileNuVistademonstrateswhatasmallskillednursingandassistedlivingchainisdoingtoenhanceitsculinaryservicesinadditiontoWellingtonthecompanyoperatesafacilityinTampaandwillsoonopenoneinJupiterFla.BrookdaleSeniorLivingshowshowhighfoodservicestandardscanbeextendedthroughoutacompanythatserves60millionmealseachyear.40CATERINGMAGAZINEcateringmagazine.com cateringmagazine.comCATERINGMAGAZINE41AttheCulinaryArtsInstituteRoadshowinChicagolastyearBrookdaleculinaryinstructorsputthenishingtouchesonadishbelowleftanddemonstrateplatingtechniquesutilizingdifferenttypesofmoldsbelowright.Oven-roastedrackoflambwithrosemarymashedpotatoesandfreshsteamedbroccolitopleftandgrilledchickenandpeachsaladbottomleftareamongthemenuitemschefsserveatNuVistaLivingWellingtonbottomrightwheretheculinaryteamalsoexcelsatpresentationtopright.BrookdaleheadquarteredinBrentwoodTenn.operatesmorethan650senior-livingcommunitiesin35statesacrossthecountry.EachtimeachefordiningservicesmanagerishiredheorsheattendstheCulinaryArtsInstituteatBrookdaleaprofessionaldevelopmentprogramdesignedtoenhancethefoodpreparationandpresentationskillsofthecompanyschefs.TheCulinaryArtsInstituteatBrookdalewascreatedin2000afterBrookdalediningservicesidentiedaneedtofurthereducateourassociatesoncutting-edgeculinarytechniquesprogramenhancementsindustrytrendsandoveralldiningstandardssaysJoskaJ.W.Hajduseniorvicepresidentdiningservices.SinceitsinceptionithaseducatedthousandsandthousandsofBrookdalesculinaryassociates.Oneemphasisisonhealthydiningwhichismanifestedthroughthecompanyssystem-wideprograms.BrookdalesOptimumLifeCuisineisavailableatallmealsineveryBrookdalecommunity.Theprogramoffersmealsthatarelowinsodiumfatandaddedsugarsandabundantinwholegrainsleanmeatsandpoultryshlow-fatdairyfruitsandvegetables.AnothersignatureprogramisGuiltlessPleasuresBrookdaleslineofsensibleportion-controlleddesserts.InadditionallBrookdalediningfacilitiesoperatebya500-milemenurulesoalargeamountoffoodpurchasedcomesfromlocalsourceswithin500milesofacommunity.Menusareplannedonaquarterlybasisincorporatingseasonalaswellasregionaldishesandmanycommunitiesmaintainherbgardensthatareutilizedinmealpreparation.OuroverallapproachtofoodpreparationistokeepithealthysaysHajdu.WepurchasefreshwheneverpossiblepreparefromscratchandfollowBrookdalestandardizedrecipes.Wegenerallyuselesssaltandsugarinourpreparationmethodsincludinganumberoflow-sodiummarinadestoaddavor.Ourrecipesarereviewedandapprovedbyourteamofdietitianstoensureallneces-sarynutritionalguidelinesaremet. 42CATERINGMAGAZINEcateringmagazine.comTohelpeducateresidentsonnutritionandkeepthemengagedprintedrecipesfromtheOptimumLifeCuisinedishesrevealtheirnutritionalbreakdown.ResidentscanattendtheCulinaryArtsInstituteRoadshowtolearnabouthealthydiningaswellasone-daynutritionalseminarsinthecommunities.Brookdalealsoencouragesresidentfeedbackthroughweeklymenuchatstheresidentrequestandsugges-tionsprogramandresidentrecipesubmissions.TohelpresidentsindividuallyavortheirmealsinahealthfulwayBrookdalehasevencreateditsownlineofseasoningblends.Oursenior-wiseblendsincludeingredientssuchascitrusfruitsanddriedmustardaswellaschickenandbeefgranulesthatwillbettertriggertasteandsmellsensorysignalstothebrainsaysHajdu.Researchhasindicatedthateatingfoodsjam-packedwithavorcanactuallyincreasefoodacceptanceresultinginahigherintakeofimportantnutrientsforouragingpopulation.AllthestepsthatBrookdaletakestoemphasizehigh-qualitynutritiousdiningatitsfacilitiesthroughoutthecountryhavegivenitacompetitiveedgemaintainsHajdu.Webelieveourfocusondiningsetsusapartfromothersinourindustryhesays.Wendtheretobeagrowinginterestbyprospectiveresidentsaswellastheiradultchildrenwhoaremanytimesthenaldecision-makers.featureJustaselderlyconsumersarelookingforfacilitiesthatsatisfytheirincreasinglyhighdiningstandardssotooarecollege-boundyoungpeople.StudentsaremoresavvyaboutfoodingeneralsaysBinghamtonsRuoff.Thenutritionqualityandappealofthefoodofferingiscrucial.BinghamtonUniversityDiningServicesbySodexowhichcurrentlyservesmorethan25000mealsadayin29foodvenuesforstudentstakesadvantageoftheabundanceoflocalfoodsinupstateNewYorkincludinggrass-fedbeefartisancheesesandproduce.WehaveatremendousculinaryteamonstaffthatisfocusedsolelyoncreatingdeliciousandmemorablemealsforstudentssaysRuoff.Ourteamofskilledculinariansbringstogetherthelatestfoodtrendsandtherequestsofthestudentsandcampuscommunitytocreatetrulygreatdiningexperiences.Additionallyduetothenatureofourmealplansandouralacartepricingstructureweareabletoofferhigh-qualitylow-fatproteinsfruitsandvegetablesthatmanyothertraditionalmealplansdontoffer.Thisvarietyprovidesmorenutritionalofferingsthatstudentswouldntreceiveattraditionaldiningcenters.BINHTON cateringmagazine.comCATERINGMAGAZINE43AtNorthwesternUniversitystudentsdiningchoicesincludefromleftfreshlypreparedsushiawellstockedsaladbarandsuchawidevarietyofveganselectionsthatithastwicebeennamedthemostvegan-friendlycollegebypeta2.SomeofthefoodtrendsevidentatBinghamtonincludeMeatlessMondaysofferingstudentsplant-baseddiningoptionsalongsidemarketingmaterialsthateducatestudentsonthebenetsofeatinglessmeatandmorevegetables.BinghamtonUniversityDiningServicesbySodexoalsorecentlyearnedMarineStewardshipCouncilChainofCustodycerticationsostudentscanbeassuredthattheseafoodtheypurchasewascaughtorfarmedinasustainablemanner.InanothernewprogramBinghamtonisaddressingthefactthatabout4percentoftheU.S.populationhassomesortoffoodallergy.SimpleServingsstationsofferfoodthatisminimallyprocessedandpreparedwithoutglutenorsevenoftheeightmostcommonallergensmilkeggssoytreenutspeanutsshellshandwheat.Wellnessandspecialdietaryneedsplayimportantrolesinthelivesoftodaysstudentsanditbehoovesthediningservicesprovidertohelpthemmakegooddecisionsbyprovid-inghigh-qualitynutritionaloptionssumsupRuoff.ClockwisefromfarleftspicyroastedveggieatbreadavegetarianoptionatBinghamtonUniversityaBinghamtonfoodserviceemployeestudentsenjoytheHarvestFestivalatBinghamtonwhichfeaturedproduceharvestedfromtheon-campusBinghamtonAcresfarm.OTHETENorthwesternUniversityinEvanstonIll.isanothercollegecampusstrivingtoprovideatop-notchculi-naryexperience.Namedoneofthe60bestcollegesforfoodinAmericain2013byTheDailyMealNorthwesternseffortsinhelpingstudentsmaintainahealthyweightandeatnutritiouslyincludepresentingnutritionalinformationwitheverydisheschewingtraysandutilizingsmaller-than-standardplatestopromotesensibleportionsandreducefoodwasteutilizingherbsandproducefromthestudent-rungardenandsupplementingthevastselectionofvegetablesinthesaladbarwithtofuandsuchhealthygrainsasfarroandquinoa.JustinHeatondistrictdietitianforSodexoatNorthwesternmeetswithstudentsforcomplimentarynutritionconsultationsandholdsregularMeettheDietitianeventsduringwhichheeducatesstudentsonfood-relatedtopics.Herecentlyspokeaboutbrainhealthgivingstudentstipsonwhattoeatnutsseedsberriesandhealthyshforexampletohelpthemstudyandmaintaintheirenergy.HeatonhasalsopromotedMeatlessMondaysfocusingonhealthandwellnessaswellassustainability.Ithinkthereismoreinterestinwherethefoodcomesfromhesays.Wedoagreatjobwithsustainabilitysourcingourownfoodfromlocalvendors.AllfoodthatcomesfromIllinoisoraborderingstateislabeledaslocal.Northwesternhasalsoexpandeditsofferingstostudentswhofollowspecialdiets.Onedininghallhasakosherkitchenwhileanotherserveshalalmeals.Allofthedininghallsfeaturegluten-freestationswithgluten-freecerealsbreadandspecictoasterstoavoidcross-contamination.InadditioninthelastyearNorthwesternhasincorporatedallofitsvegetarianandvegandishesintoasinglestationinsteadofhavingthoseoptionsscatteredacrossthedininghalls. 44CATERINGMAGAZINEcateringmagazine.comfeatureSince1947800-523-4586www.apexfountains.cominfoapexfountains.comfacebook.comApexFountainsApexFountainsIfyouknowPARTIES...yoknowustotalpartyplanner.com866868-7526YourTotalPlanSoftwarefromacaterersperspectiveJohnCohenfounderNorthwesternsdininghallsservebetween3000and5000mealseachday.ItsbeengreatfortworeasonsithelpsushighlightallthevegetarianveganoptionsthatwehaveanditsmorevisibleforstudentssotheycanseehowtomakeafullmealoutofveganandvegetarianoptionssaysJasonSophianmarketingmanagerforSodexoatNorthwestern.TheuniversityseffortstoservethatmarkethavewonitrecognitionNorthwesternhastwicereceivedthemostvegan-friendlycollegeawardfrompeta2theworldlargestyouthanimalrightsgroup.SophiansaysfamiliesconsideringNorthwesternareimpressedwhentheylearnaboutthedepthoftheuniversitysdiningservices.Whenwestartgoingintotheins-and-outsandallthatwehavetoofferyouseethemgettingwide-eyedhesays.Alotofpeopledontnecessarilythinkofacollegediningprogramthatcanbethatdiverseandofferasmuchaswedo.Itdenitelyhelpsnotonlywithprospectivestudentsbutparentsaswellknowingtheycansendtheirchildrenofftocollegeandfromadiningstandpointtheyllbewelltakencareof.Studentsandseniorsarenttheonlyonesbenettingfromtheincreasingfocusonhealthycuisineininstitutions.EveninthemostchallengingofsettingssuchasaU.S.militaryoutpostchefsaremakingacommit-menttofoodwithhighnutritionalcontent.ThemilitaryhasadjustedmuchofhowweprovideservicetooursoldiersinthemannerofnutritionandeducationthatoursoldiersgetexplainsSergeantMajorMark cateringmagazine.comCATERINGMAGAZINE45ForMoreInformationBinghamtonUniversityDiningServicesbySodexobinghamtonudining.comBrookdaleSeniorLivingSolutionsbrookdaleliving.comNuVistaLivingWellingtonwellington.nvliving.comSodexoatNorthwesternnucuisine.sodexomyway.comBulkBanquetFoodTransportItsAllAboutYouFWErecognizesthechallengesthatcaterersface.Wefocusonthemknowingthatsolutionswillbefound...solutionsthatprovidebettervaluesafetyandlaborsavingsinthekitchen.Itsyourvisionyourexperiencethatweembraceinordertodesignmoreefficientequipment.AtFWEitsallaboutyou.Italwayshasbeen.800-222-4393www.fwe.comsalesfweco.netBulkFoodTransportHeatedBanquetCartsHumidifiedHeatedHoldingWarrenCECwhoispartoftheteamthatoversees23militarydiningfacilitiesthatsupportthe40000U.S.Armysoldierssta-tionedinKorea.WehavehadtobecauseofthechangesinoursocietyandtheobesityepidemicinAmerica.Thenumbersarestaggeringoncurrentrecruitsthatapplyformilitaryservicethatarenotacceptedjustbecauseofnotbeingabletomeetthemilitaryheightandweightstandards.Warrenexplainsthatin2011theU.S.ArmyimplementedtheSoldierFuelingInitiativewhichmandatedreduced-caloriemenusandlimitedunhealthyfoodsforsoldiersastheyenteredbasictrainingandattendedadvancedtraining.Thefocusonhealthyfoodthatnourishesandstrengthenssoldiersextendstobasesaroundtheworld.HereinKoreawearemandatingthatourfacilitiesincorporateRecoveryFoodBarsforoursoldiersthatsupportphysicaltrainingandrecoveryverysimilartotheU.S.OlympictrainingfacilitiesinColoradoSpringssaysWarren.Therecoverysta-tionsfocusonleanproteinsleafygreensproductsthatarewholegrainanddairyitems.Insomefacilitiesweareincor-poratinghealthygrab-and-gooptionsinsteadofasoldiergrabbingasausagebiscuittheycannowgetmorehealthychoicessuchaswhole-grainmuffinsoatmealgranolaandyogurts.WarrensaysmilitarychefshavereceivedmoretraininginrecentdecadesandtherehasbeenanincreasingfocusonthequalityoffoodserviceintheU.S.militarysincethelate1970s.Nowhoweversoldiershaveamoresophisticatedculinaryknowledgewhentheyenterthemilitaryandthechefsthatthemilitaryisattractinghaveapassionforfood.In1983whenIjoinedtheArmywewerechopsliceanddicechefsheexplains.Todayourchefsjuliennebrunoiseandmince. howtoFromcorporateunctionstopromsandmitzvahsgluten-reerequestsaresurgingtotheorerontodiningtrends.Nationwidecatererslargeandsmallarelookingorwaystocapitalizeonthisspecialtybutnoteveryoneisdoingiteectively.Bypreparingyourstatorespondconfdentlyandknowledgablytoawiderangeogluten-reerequestsyoucansetyourbusinessapartandestablishaloyalcustomerbaseinthegluten-reecommunity.46CATERINGMAGAZINEcateringmagazine.comSafelyServeGluten-FreeGuestsTrainingandpreparationarethekeystosuccessfulgluten-freecateringBYBECKEEMORELANDNATIONALFOUNDATIONFORCELIACAWARENESS cateringmagazine.comCATERINGMAGAZINE47UnderstandingYourGluten-FreeCustomerOneothemostuniquethingsaboutthegluten-reetrendisthatitsgroundedinatruemedicalnecessity.AccordingtotheNationalFoundationorCeliacAwarenessNFCAceliacdiseaseaectsanestimated3millionAmericansandnon-celiacglutensensitivityaectsanother18millionAmericans.Fortheseindividualseatinggluten-reeisntachoiceitsarequirement.Publicinterestingluten-reeoodhasconusedthisimportantpoint.Insomecasesaguestmayaskoragluten-reeentrebutlaterbeseeneatinggluten-containingcake.Thiscantemptsomecater-erstobemorelaxaboutgluten-reeoodprepara-tiontothedetrimentoguestswithgluten-relatedhealthproblems.Whenrespondingtoanygluten-reerequestitsimportanttorememberthattherearevariousreasonsandmotivationsoreatinggluten-ree.Inmostcasesyouwontknowthosepersonalspecicssoitsbesttoalwaystakeprecautionsandollowprocedurestoensurethosewithceliacdiseaseandglutensensitivityareprotected.TrainingYourStaffThebestwaytoprepareoragluten-reerequestistohaveaplaninplacebeforetherequestismade.Thatmeanstrainingmanagementandstanow.Gluten-reetrainingprogramsareavailableonlineandon-siteyoumayevenhavetheopportunitytocompleteacourseatanindustryconerence.Lookoraprogramthatisoperatedbyaceliacdiseaseorganizationastheyaretrustedexpertsintheeldwhocanalsospeaktotheguestsperspective.SomeliketheNationalFoundationorCeliacAwarenessGREATKitchensprogramceliaccentral.orggreatevenoercontinuingeducationcreditsoyourteamcanmaximizethevalue.DomenickSavinooDrexelbrookCateringinDrexelHillPa.registeredorgluten-reetrainingthroughGREATKitchensaterclientspromptedhisteamtogetormaltraining.GREATKitchenscreatedawholenewawarenesswithouremployeesandourclientssaysSavino.Everyoneinourorganizationnowunderstandsthatgluten-reemenusareheretostayandcannolongerbeconsideredspecialrequests.Nomatterthesizeoyourstagluten-reetrainingshouldalwaysbeateameort.Whileitshelpultoappointagluten-reeteamleaderwhocanacilitateandmonitoranygluten-reerequestsitscriticalthateveryoneintherontandbackohouseknowstheirrolesintheprocessromtakingaphonecalltoservingtheplate.SavinotrainednotonlyhisculinaryteamsbutalsothesalesandoperationsteamsatDrexelbrook.Itwasimportanttousthatallteammembershandlingoodunderstandtheneedsoguestswithceliacdiseaseandthosewhojustchooseagluten-reediethesays.IngredientsStartSmartFirstandoremostallingredientsmustbegluten-reeromthefouryouusetobaketotheoilyouusetory.Oneareathatisotenoverlookedisthebar.Makesurethatallalcoholandmixersaregluten-ree.Traditionalbarley-basedbeerandmaltliquorsorexamplearenotgluten-ree.Saetyisalwaystherstprioritybutdontdiscountthevalueofavorandtexture.Somegluten-reefoursworkbetterorpastriesandothersworkbetterorpastasorexamplesoleavetimeorexperimentation.YoumustconstantlyconsiderthesaetyandpalateoyourcustomertoensureboththeirsaetyandhappinesssaysJacquelineKandeloSTARREventsinPhiladelphiawhichoerssuchgluten-reespecialtiesasHimalayanspicedvegetablesandgarammasalaroastedsquash.Nomatterwhatingredientsyouchooseremem-berthatgluten-reeingredientsdonotautomaticallyyieldagluten-reemeal.Makesureyourstaiswelltrainedandawareocross-contactrisksthatcancompromiseyourgluten-reeood. 48CATERINGMAGAZINEcateringmagazine.comPreparationAsyoumayrecallromotheroodsaetytrainingcoursescross-contactcanoccuratanystepotheoodserviceprocessromstoringingredientstoservingainisheddish.Thisisespeciallydangeroustoindividualswithceliacdiseaseandglutensensitivitybysimplytouch-inggluten-containingoodandgluten-reeoodwiththesametongsthatgluten-reeoodcanhaveenoughglutenparticlestomakethemsick.Cateringpresentsauniquesetochallengesinavoidingcross-contactandtheyotendependonhowmuchcontrolyouhaveovertheenvironment.Preparingadinnerinaclients100gluten-reekitchenisverydierentrompreparingagluten-reemealinatypicalcateringkitchenwhereafour-dustedcountermaybeparorthecourse.Withoutthepropersaetyprotocolsinplaceyourteammayputagluten-reeguestshealthatrisk.ServiceOneothebiggestmistakesthatcaterersandotheroodserviceproessionalsmakeinservinggluten-reeoodisassumingthatthejobisdoneoncetheoodisplated.Inrealitymanygluten-reemistakeshappenduringthetimebetweenthekitchenandthetable.Whencateringasit-downdinneryourserversareyourmostimportantassets.Theyaretherontlineocommunicationwithguestsanditsuptothemtoensurethatagluten-reedinerisidentiedproperlyandservedsaely.Itheserverdoesntdisplaycondenceandunderstandingabouttheguestsneedsoritheresskepticismaboutthesaetyothepreparationyourhardworkandbestpracticesinthekitchenmaybewastedandtheoodmaynotbeeatenatall.howto cateringmagazine.comCATERINGMAGAZINE49BeckeeMorelandisthedirectorogluten-reeindustryinitiativesortheNationalFoundationorCeliacAwareness.DiagnosedwithceliacdiseaseMorelandhasfrst-handexperienceorderinggluten-reeoptions.LearnmoreaboutGREATKitchensgluten-reetrainingatceliaccentral.orggreat.PreparingfortheUnknownNomatterhowmuchyouprepareinadvanceorgluten-reegueststherewillinevitablybeatimewhenagluten-reerequestcomesunexpectedly.Thisisthemomentwhenyourstasgluten-reetrainingandconfdencearemostcritical.Assoonasyoureceiveanunexpectedgluten-reerequesttalktotheguest.Goodcommunicationcanreassuretheguestandallowyoutodiscussanycross-contactrisksupront.Backinthekitchentakeaninventoryowhatyouarealreadypreparing.Manydishescanbeadaptedwithaewsimpleswaps.Becreativenotcarelessithereareanyrisksthatingredi-entsorcomponentsoadishhavealreadybeenexposedtoglutenthendontusethem.BeoreGREATKitchenstrainingwewouldgetcaughto-guardbygluten-reerequestsSavinosays.Thoserequeststooklongertoprepareasonechewouldhavetostopplatingandcreatesomethingromscratch.Nowhisteampreparesagluten-reeoptionateveryeventsotheresnoconcernianunexpectedrequestismade.TheirmostpopulardishThegluten-reecrabcake.CultivatingYourClienteleIttakesextraplanningandcaretocatertogluten-reeguestssaelybutitsbesttoconsiderthattimeaninvestmentinyouruture.Fromonlinereviewstoword-o-mouthrecom-mendationsthegluten-reecommunityisavocalgroup.Bycateringtooneguestyoucanestablishalielongclientanddrumupnewbusi-nessamongtheirriends.Wehavebeenabletoattractclientsduetoourpromotionogluten-reeoodsandGREATKitchenstrainingSavinosays.Wehavebeenawardedo-siteeventsbecauseweincludedullmenusorgluten-reeguestsinourproposals.Today90otheeventsSavinocatersincludegluten-reerequestsandhewelcomeseveryone.JUNE22232014GEORGER.BROWNCONVENTIONCENTERHOUSTONTEXASMajorPartnersProducedbyTRAMARKETPLACE.COMNEWPRODUCTS.NEWIDEAS.NEWEXPERIENCE.OPENTOTHETRADEONLYRegisterEarlySavethroughJune17AsDistinctandOriginalasTexas businessAreyourkitchenoverheadexpensespushingyouunderwaterExpertssharetheirtoptipsforcuttingcosts.BYSARAPEREZWEBBERsmartsavings50CATERINGMAGAZINEcateringmagazine.comIftax-seasonmeetingswithaccountantshaveyoucalculatingwheretocutdownonexpensesthekitchenmightbeagoodplacetostart.Truetheheartofyourbusinesshasmanynecessaryoverheadcosts.Buttherearealwaysstrategiesyoucanputinplacetobeleanerandmeaner.TohelpyoufindthemCateringMagazineturnedtotwoconsultantsandexpertswhosharedtheirtoptipsforcuttingcostsinthekitchen. cateringmagazine.comCATERINGMAGAZINE51TIPSFROMShawnBucherCECCCEExecutivesuccesscoachwithDMAthelargestgeneralfoodserviceconsultingrminNorthAmericaandtheauthorofTheFirst-TimersCookbook.rsttimerscookbook.comCross-utilizeingredientsasmuchaspossible.RecentlyBucherhelpedoneclientsave35000onchickenaloneafterurgingthecompanytotweakitsrecipessoitcouldconsolidateingredients.Itsaloteasiertocontrolthingsyoucanseeandtoucheverydayhesays.Thecompanyhadhighfoodcostsduetowasteandlossincludingtheft.Afterreducingthenumberoffooditemsthatwerebeingboughtforthekitchenusingtwotypesofchickeninitsrecipesinsteadofsixforinstancethecompanywasabletonegotiatebetterrateswithitsdistributor.TheywereabletogetmorerebatedollarsbecausetheirvolumewashighersaysBucher.Buyversatileequipment.BybuyingequipmentthatisveryversatileandhasmultiplefunctionsyoucanshrinkyourkitchenfootprintandinitialequipmentcostssaysBucherwhoadvisesclientstobuyappliancessuchascombiovenswhichcanperformmanyfunctions.Thesecandoeverythingfromactingasaprooferdehy-dratorconvectionovenandsteamertoevenbeingsomewhatofanimmersioncirculator.Buchersaysthatmanyoperatorshaveimplementedthisstrategyalthoughheadvisestakingitastepfurther.Isuggestbuyingmultipleunitsandstackingtheminsteadofbuyingbiggerunitshesays.Forexamplealargefacilitymightthinkaboutbuyinga20-rackcombioven.Butmysuggestionmostofthetimeistobuytwounitsonewitha10-rackcapacityandonewithasix-rackcapacityforroughlythesameprice.Itmightseemcounterintui-tivesinceyouthinkyouareactuallylosingalmost20ofyourracksbutitactuallyenablesyoutohavemultiplecookingzonesatthesametimeyoucanbeusingoneasaconvectionovenandoneasasteamerwhichisveryimportantinabusykitchen.Utilizeyourspacetoitsfullestextent.TosaveonutilitiesandminimizeriskBucheradvisesstartingoutwiththesmall-estkitchenspaceyoucanworkwithevenifitmeansleasingspacefromsomeoneelse.Butwhetheryourenewtotheindustryorestablishedhealsoencour-agescatererstodiversifysothekitchenyourealreadypayingrentandutilitiesforcanbeusedatmaximumcapacity.Canyouimplementsomesortofretailstrategyorsellthingswholesaleheadvisesclientstoaskthemselves.IfIvelearnedanythingovertheyearsitsthatyoucannevercountonanything100percent.Ifthecateringbusinessstartstostrugglethenyoucanmoveintosellingtodistributorsorshops.Thepointistouseyourkitchenmoresoyoullprotmorefromexpenses.Shoparoundforappliances.GetmultiplebidsfrommultipleplacesandtheresnothingwrongwithlettingeveryoneknowyouregettingmultiplebidsfrommultipleplacessaysBucher.ByfollowingsuchastrategyhesaysyoureabletonotonlypitthemagainsteachotheryourealsoabletokeepconnectionswithmorepeopleouttheresoifyoucantgetapartorpieceofequipmentthatyouneedfromdealerAthenyoucangetitfromdealerB. TIPSFROMMichaelRosmanFounderofTheCorporateCatereramembershipwebsiteandconsult-ingcompanyforrestaurateursandcatererswhowanttobeginorgrowacorporatedrop-offcateringbusiness.thecorporatecaterer.comKeepyourservicevendorscompetitive.LetyourlaundrychemicalandtrashremovalcompaniesknowthatyouwillputtheircontractsouttobidonceayearandthendoitsaysRosman.Theseareallcompetitiveindustries.Makesureyouarenotover-paying.Lookcloselyatyourfoodinvoices.Rosmanadvisescatererstokeepavigilanteyeonyourinvoices.Ifapricelooksaskewcallyourvendorandaskaboutit.Thiswillencouragethemtosharpentheirpencilwhenmarketconditionsaffectpricing.InfactRosmanaddsdontjustchecktheinvoicesgetoutthescale.Spot-checkweightsonchickenshmeatandproducehesays.Ifyouarebeingchargedfor20poundsofchickenbreastandyoureceived18.5poundsacalltoyourvendorshouldstraightenoutanyfutureweightmiscalculations.Shopcreatively.Thinkoutsideoftheboxbothinwhereyoushopforfoodandinwhatyoubuy.RosmansuggestsshoppingatsuchdiscountfoodwarehousesasRestaurantDepotwhereitspossibletosave15-25offofwholesaleprices.Considercreativeusesoflower-costfooditemssuchasporkandtenderloinbuttsthataremedium-pricedentreesathigherprotmarginsheadds.Considerleasingappliances.Rosmanoutlinesafewreasonswhyhesabigproponentofleasingkitchenequip-ment.Firsthesaysitcanbeverydifculttogetnancingfromabankforrestaurantequipmentbecauseitisviewedasahigher-riskloan.SecondIcanwriteitoff100anddonothavetofactorindepreciation.FinallyRosmanpointsoutIwouldratherinvestmyliquidcashinotherareasofexpandingthebusiness.Becarefulwithyourenergycosts.RegardingutilitiesRosmanpointsoutthatmanystatesnowhaveprivateutilityproviderssoitpaystoshoparoundforthemostaggressivepricing.Simplestepslikeswitchingouttraditionallightbulbsformorecost-efcientLEDbulbsisagoodcost-savingmove.Furthermoremakesureanyofyourleasedequipmentisasenergy-efcientaspossible.FinallyRosmanaddsmakesureyourstaffisdoingallthethingsyourmothertoldyoutodoturnofflightsthatarenotbeingusedkeepallrefrigeratorsandfreezersshutandclosethewindowswhentheairconditionerison.business52CATERINGMAGAZINEcateringmagazine.comKeepavigilanteyeonyourinvoices.Ifapricelooksaskewcallyourvendorandaskaboutit.MichaelRosman theCONFERENCEandEXPOforCATERINGANDEVENTPROFESSIONALSONLY 54CATERINGMAGAZINEcateringmagazine.combasics2Iyourkitchenisinneedoaspringmakeoverhavewegotsomeideasoryou.Thesetoolsandappliancescouldsprucethingsupwhileincreasingefciency.1CARTER-HOFFMANNshotLOGIXholdingcabinetsareidealorholdingcoveredoruncoveredoodpans.Theycanprooandorversatileholdingtheycanbeoperatedwithorwithouthumidity.Featuresincludearemovablebottom-mountedheatandhumiditysystemadjustablepanracksor12-inchby20-inchsteamtablepansand18-inchby26-inchsheetpansindependentcontrolsorheatandhumidityaeld-reversiblewobble-reetemperedglassdooraswellasunder-counterhal-sizethree-quarter-sizeandull-sizecabinets.carter-homann.comatyouringertipsmakeyourjobeasierbyoutfttingyourkitchenwiththelatesttoolsandappliances2COMSTOCK-CASTLEsmodelFK430commercialrangeeaturesour40000BTUburnersinlieuothesixburnersnormallyoundona36-inchrangerameallowingcatererstoutilizelargecookingpotswhenpreparinglargevolumes.All36-inch-wideCastlemodelsaccommodatethreeovenracksina31-inch-wideoventhatisengineeredorbetterairfow.AllCastlerangeseaturesturdyweldedramesandareinsulatedwithanindustry-best2-inchclearanceratingallowingthemtobesaelyplacednexttorerigeration.Optionsincludefat-topgriddlesbuilt-inchar-broilersoutdoorcastersspecialgasregulatorsgashosesandcustomizationwithironbarstoprotectthecontrolswhentransportingtoandromthecateringsite.InecessaryComstock-Castlewillconvertgasappliancesattheactorytooperateonpropanegas.castlestove.comBYSARAPEREZWEBBER1 cateringmagazine.comCATERINGMAGAZINE555TheDIPOTCK35-Aportableinductionrangecomeswithsevenwarmingsettingsand10powercookingsettings.Usingtheoptionaltemperatureprobeitcanachieveandaccuratelymaintaintemperaturesrom120Fto400F.Acleanableintake-airlterinthebasekeepskitchenefuentoutotheelectronicswhileaull-widthsteelsquirrel-cage-styleankeepsthemcool.Timerautomaticover-tempshut-oandpansensorarestandard.AnLEDdisplayshowscookingwarminglevelsanddiagnosticserrorcodes.Heavy-dutyandportablethiscountertopinductionrangeeaturespatentedcircuitrytoensureconsistentperormancethroughoutheavy-usesautrycooking.dipousa.com4ERGOCHEFsDUOTongswereawardedoneotheBestNewProductsattheWesternFoodserviceHospitalityExpo.Madeoheavy-dutystainlesssteelthetongsaredishwasher-saeandcapableopickingupmorethan20poundsoproductwithoutbending.Theyreavailablein9-inchlime-green12-inchblackand15-inchredorthegrill.ergoche.com3RATIONALsCateringKithelpscatererstransporttheirtabletopcookingapplianceseortlesslyandsaely.AvailableorallSelCookingCenterandCombiMasterunitsortypes61101and62102manuacturedsince2004thesystemcanbemountedunderneaththeunitinsteadotheeet.Carryinghandlesonthesidesarebothorprotectionandtoensurethecaterercantransporttheuniteventoplaceswhicharediculttoaccesssuchasupperfoors.Incombinationwithanadditionalstandwithextra-largewheelstheunitscanalsobemovedeasilyonunevensuracessuchasroads.rational-online.com453 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