FACTS ON PASTRIES

Palmier pastries

Blackberry pie made with a pastry crust

Pastry is the name given to various kinds of baked goods made from ingredients such as flour, butter, shortening, baking powder or eggs. Small cakes, tarts and other sweet baked goods are called “pastries”.

Pastry may also refer to the dough from which such baked goods are made. Pastry dough is rolled out thinly and used as a base for baked goods. Common pastry dishes include pies, tarts and quiches.^[1][2]

Pastry is distinguished from bread by having a higher fat content, which contributes to a flaky or crumbly texture. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. When making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. This ensures that the flour granules are adequately coated with fat and less likely to develop gluten. On the other hand, overmixing results in long gluten strands that toughen the pastry. In other types of pastry, such as Danish pastry and croissants, the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to that for yeast bread, spreading it with butter, and folding it to produce many thin layers of folds.

Many pie recipes involve blind-baking the pastry before the filling is added. Pastry dough may be sweetened or perhaps unsweetened.

Contents [hide] 1 Main types of pastry 2 Background 3 Definitions 4 Physics and chemistry of a pastry 5 History 6 Pastry chef 7 Gallery 8 See also 9 References

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Main types of pastry

Pecan and maple Danish pastry, a puff pastry type

Profiterole or cream puff, a choux pastry

Strudel, a phyllo pastry

Shortcrust pastry

Shortcrust, or short, pastry is the simplest and most common pastry. It is made with flour, fat, salt, and water. The process of making pastry includes mixing of the fat and flour, adding water, and rolling out the paste. It is cooked at 180°C and the result is a soft, tender pastry. A related type is the sweetened sweetcrust pastry.

Flaky (or rough puff) pastry

Flaky pastry is a simple pastry that expands when cooked due to the number of layers. This is perfect if you are looking for a crisp, buttery pastry. The “puff” is obtained by beginning the baking process with a high temperature and lowering the temperature to finish.

Puff pastry

Puff pastry has many layers that cause it to expand or “puff” when baked. Pastries are made using flour, butter, salt, and water. Pastry rises up due to the combination and reaction of the four ingredients and also from the air that gets between the layers. Puff pastries come out of the oven light, flaky, and tender.

Choux pastry

Choux pastry is a very light pastry that is filled with cream. The pastry is filled with various flavors of cream and is often topped with chocolate. Choux pastries can also be filled with things like cheese, tuna, or chicken to be used as appetizers.

Phyllo (filo) pastry

Phyllo pastries are usually paper-thin and greatly stretched. They involve several stretched out layers and are wrapped around a filling and brushed with butter. These pastries are very delicate and can break easily.^[3]

Background

Pastries go back to the ancient Mediterranean almost paper-thin multi-layered baklava and filo. Medieval Europe took on pastry making after the Crusaders brought it back. French and Italian Renaissance chefs eventually perfected the Puff and Choux pastries, while 17th and 18th century chefs brought new recipes to the table.^[4] These new pastries included brioche, Napoleons, cream puffs, and éclairs. French chef Antonin Careme reportedly was the first to incorporate art in pastry making.^[5]

Definitions

Red Velvet Cake with pastry cream

Pastry

A mixture of flour, fat, possibly egg and sugar, the fat usually dispersed as small solid globules coated with flour and the whole brought together with liquid prior to shaping and baking. There are many types of pastry.

Pastry bag or Piping bag

An often cone shaped bag that is used to make an even stream of dough, frosting, or flavored substance, to form a structure, decorate a baked good, or fill a pastry with a custard, cream, jelly, or other filling.

Pastry board

A square or oblong board preferably marble but usually wood on which pastry is rolled out.

Pastry brake

Opposed and contra-rotating rollers with a variable gap through which pastry can be worked and reduced in thickness for commercial production. A very small version is used domestically for pasta production.

Pastry case

An uncooked or blind baked pastry container used to hold savory or sweet mixtures.

Pastry cream

Confectioner’s custard. An egg and flour thickened custard made with sweetened milk flavored with vanilla. Used as a filling for flans, cakes, pastries, tarts, etc. The flour prevents the egg from curdling.

Pastry cutters

Various metal or plastic outlines of shapes, e.g. circles fluted circles, diamonds, ginger bread men, etc. Sharpened on one edge and used to cut out corresponding shapes from biscuit, scone, pastry, or cakes mixtures.^[6]

Pastry blender

A kitchen implement used to properly combine the fat and flour. Usually constructed of wire or plastic, with multiple wires or small blades connected to a handle.

Physics and chemistry of a pastry

Different kinds of pastries are made by the nature of wheat flour and also due to certain types of fats. When wheat flour is kneaded into plain dough and made with water it develops strands of gluten, which are what make the bread tough and elastic. In a typical pastry, however, this toughness is unwanted so fat or oil is put in to slow down the development of gluten. It is common to use lard or suet here because they have a coarse, crystalline structure that is very effective. Using only unclarified butter does not always work well because of its water content; clarified butter is virtually water free. Shortcrust pastry using only butter may develop an inferior texture. If the fat is melted with hot water, or if liquid oil is used, the thin oily layer between the grains offers less obstacle to gluten formation and the resulting pastry is tougher. In hot water pastry, liquid oil or melted fat is used, the layer or oil between the grains makes it easier for gluten to form, making the pastry tougher.^[7]

History

A typical Mediterranean baklava, a phyllo dough pastry sweetened with syrup

Shop selling pastries in Syria

European traditions of pastry-making is often traced back to the short crust era flaky doughs that were in use throughout the Mediterranean in ancient times. These recipes were popularized in Western Europe by Crusaders returning home.

In the Mediterranean, the Romans, Greeks and Phoenicians all had filo-style pastries in their culinary traditions. There is also strong evidence that the ancient Egyptians produced pastry-like confections. It is very possible that Egyptians made and ate pastries. They had professional bakers that surely had the skills to do so, and they also had needed materials like flour oil and honey. In the plays of Aristophanes, in 5th century BC, there are mentions of sweetmeats including small pastries filled with fruit. The Romans used flour, oil and water to make pastries that were used to cover meats and fowls. They did this during baking to keep in the juices, but this was not meant to be eaten by people. A pastry that was meant to be eaten was a richer pastry that was made into small pastries and contained eggs or little birds. It was often served at banquets. Greeks and Roman both struggled in making a good pastry because of the fact that they both used oil in the cooking process and oil causes the pastry to lose its stiffness.^[8]

In medieval North Europe they were able to produce nice, stiff pastries because they cooked with lard and butter. There were some incomplete lists of ingredients found in medieval cookbooks, but no full, detailed versions. There were stiff, empty pastries called coffins or ‘huff paste’, that were eaten by servants only and included an egg yolk glaze to help make them more enjoyable to consume. Medieval pastries also included small tarts to add richness to the snack. It was not until about the Mid 16th century until actual pastry recipes showed up.^[7][9] These recipes were adopted and adapted over time in various European countries, resulting in the myriad of pastry traditions known to the region, from Portuguese “pastéis de nata” in the west to Russian “pirozhky” in the east. The use of chocolate in pastry-making in the West, so commonplace today, arose only after Spanish and Portuguese traders brought chocolate to Europe from the New World starting in the 1500s. Many culinary historians consider French pastry chef Antonin Carème (1784–1833) to have been the first great master of pastry making in modern times.

Pastry-making also has a strong tradition in many parts of Asia. Chinese pastry is made from rice, or different types of flour, with fruit, sweet bean paste or sesame-based fillings. Beginning in the 19th century, the British brought western-style pastry to the far east, though it would be the French influenced Maxim in the 1950s that made western pastry popular in Chinese-speaking regions starting with Hong Kong. Still, the term “Western Cake” (西餅) is used to differentiate between the automatically assumed Chinese pastry. Other Asian countries such as Korea have traditionally prepared pastry-confections such as tteok, hangwa, and yaksi with flour, rice, fruits, and regional specific ingredients to make unique type desserts. And Japan also has specialized pastry-confections better known as mochi and manju. Pastry-confection that originate in Asia are clearly distinct from those that originate in the West that are generally much sweeter.

Pastry chef

Pastry chef with croquembouche

Those who make pastries professionally are known as either bakers or pastry chefs, depending on whether they produce pastries for a bakery or a restaurant. Pastry chefs use a combination of culinary ability and creativity in baking, decoration, and flavoring with ingredients. Many baked goods require a lot of time and focus. Presentation is an important part of pastry and dessert preparation. The job is often physically demanding; requiring attention to detail and long hours.^[10] They are also responsible for creating new recipes to put on the menu. Pastry chefs work in restaurants, bistros, large hotels, casinos and bakeries. Pastry baking is usually held in a slightly separate part from the main kitchen. This section of the kitchen is in charge of making pastries, desserts, and other baked goods.^[11]

Gallery

Linzer torte	a Dutch Poffert, bundt cake.	a Petit four	assortment of cookies (also called biscuits in some areas)
Cream puff pastry, Dutch Moorkoppen	Tompouce, a Dutch and Belgian pastry	Liège style waffle	English Pork pie topped with cherries

See also

Food portal

• Cake shop
• Huff paste
• Pastry fork
• Pastry brush
• Pâtisserie
• Konditorei

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vital tips about catering and event management

Catering

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A professionally catered event

Catering is the business of providing foodservice at a remote site or a site like a hotel, public house(pub) and other varius locations

Contents [hide] 1 Mobile catering 2 Event catering 3 Catering Officers on ships 4 See also 5 References

Mobile catering

Main article: Mobile catering

A mobile caterer serves food directly from a vehicle or cart that is designed for the purpose. Mobile catering is common at outdoor events (such as concerts), workplaces, and downtown business districts.

Event catering

Event ranges from box-lunch drop-off to full-service catering. Caterers and their staff are part of the food service industry.

When most people refer to a “caterer”, they are referring to an event caterer who serves food with waiting staff at dining tables or sets up a self-serve buffet. The food may be prepared on site, i.e., made completely at the event, or the caterer may choose to bring prepared food and put the finishing touches on once it arrives.

The event caterer staff are not responsible for preparing the food but often help set up the dining area. This service is typically provided at banquets, conventions, and weddings. Any event where all who attend are provided with food and drinks or sometimes only hors d’oeuvres is often called a catered event.

Many events require working with an entire theme or color scheme. A catering company or specialist is expected to know how to prepare food and to make it attractive. As such, certain catering companies have moved toward a full-service business model commonly associated with event planners. They take charge of not only food preparation but also decorations, such as table settings and lighting.

The trend is towards satisfying all the clients senses with food as a focal point. With the correct atmosphere, professional event caterers with experience can make an event special and memorable.

Beautifully prepared food alone can appeal to the senses of taste, smell, and sight – perhaps even touch, but the decorations and ambiance can play a significant part in a successfully catered event.

Catering is often sold on a per-person basis, meaning that there is a flat price for each additional person. However, things like lighting and fire permits are not scaled with the guest count, so per-person pricing is not always appropriate. It is necessary to keep the cost of the food and supplies below a price margin in order to make a profit on the catering.

As many others in the food service industry, caterers and their staff work long hours. It is not uncommon for them to work on holidays or 7 days a week during holiday event seasons.

A comprehensive, formal full-service catering proposal is likely to include the following elements:
* Time-line matters: rental arrival time, staff arrival time, bar open time, meal serve time, bar close time, rental pickup, out-of-venue time. Each of these factors affects the catering price.

For example, a rental quote for an “anytime” weekday delivery is usually much more economical than an “exact-time” delivery.

• General menu considerations: Clients may have specific dietary or religious needs to consider. these include Halal, Kosher, Vegetarian, Vegan and food allergy requests. Increasingly, clients are interested in food sustainability and food safety.
• Hors d’oeuvres: it should be clear if these are passed or stationary. Most caterers agree that three or four passed items are appropriate for the one-hour period prior to a meal.
• Meal Rentals: May include tables, chairs, dance floor, plants, tabletop (china, flatware, glassware, linens, chargers), bar glassware, serving equipment, salt/peppers, etc. It should be clear whether table and chair setup and take-down is included. Most rental companies do not automatically include setup and take-down in the rental charges.
• Labor: Verbiage varies from caterer to caterer, but generally speaking, an event will have a Lead/Captain/Event Manager, a Chef, perhaps a Sous Chef or Kitchen Assistant, Wait staff and Bartenders. The labor on a plated dinner is generally much higher than the labor on a buffet, because a plated dinner involves double the china, and usually a minimum of three served courses, plus served coffee. Simply put, there’s a lot more to do. To do it properly requires roughly 10 to 50% more staff. On a large event, this can be substantial, especially if overtime or doubletime applies.
• Service Charge: Sales Tax, Some quotes will include lighting, fire permits, draping, florals, valet and coat check. Many venues discreetly get a “cut” of the catering bill. Caterers are contractually committed to not disclose this fee specifically in their contracts with the clients. Therefore, catering will sometimes cost substantially more at one venue versus another.Also, caterers must compete with illegal operators. A legitimate caterer will have a business license and a health permit both showing the address of the place from which they do business.

Catering Officers on ships

Merchant ships often carry Catering Officers – especially ferries, cruise liners and large cargo ships. In fact, the term “catering” was in use in the world of the merchant marine long before it became established as a land-bound business. The “Careers Scotland” website ^[1] gives the following definition of a Catering Officer’s duties:

Merchant Navy catering officers oversee the purchase, preparation and serving of food and drink to crew members and passengers. They are also responsible for accommodation services, including the provision of linen, bedding and laundry. They may be in overall charge of administration, organising record keeping, wage payment, and the interpretation of customs and immigration records that apply while the ship is in port.

On larger ships, responsibilities may be shared with the purser, who looks after passengers’ comfort and facilities such as banking and shopping, while the catering officer concentrates on organising stores, overseeing the preparation of menus and meals and generally managing dining rooms and services. On a cruise liner, catering officers may be known as ‘hotel services managers’.

Merchant Navy officers sometimes work in difficult and uncomfortable conditions. They spend long periods of time away from family and friends.

If you’ve ever attended a gallery opening, bridal shower, book signing, rehearsal dinner or even a bar mitzvah, you’ve probably had a catering experience. When you attend an elegantly appointed wedding reception or a plated fund-raiser with food as tasty, if not tastier than the local dining hot-spots, you almost definitely have a catering team to thank.

Catering seems pretty straightforward and simple: You cook some food and serve it, right? That is the basic idea, but there’s more to it. A whole lot more.

Photo courtesy Joel An event like this requires a great deal of planning and preparation.

Thanks! Special thanks to Joel Dondis, President and Chef Proprietor and all the other great folks at Joel, a full service catering and event planning company, for helping us out with this article.

In this article, we’ll take you behind the scenes to see what catering is all about. From the initial client-caterer meeting to the big event, catering involves a lot of planning and preparation, teamwork, creativity and some pretty cool equipment.

First, let’s consider what defines catering today.

Food is definitely the star in the catering world, but it’s only one part of the equation. Chef Joel Dondis of Joel, a full service catering and event-planning company located in New Orleans, Louisiana, agrees. Like many catering companies today, Joel includes full event planning. As catering companies have moved toward the full-service, event-planning model, the focus has morphed. It’s not that food is no longer a focal point, but rather that it is part of a broader mission. Dondis suggests that catering is about satisfying all the senses:

• Sight
• Hearing
• Touch
• Smell
• Taste

Photo courtesy Joel Today caterers want every aspect of an event to be just as perfect as the food. This chocolate souffle cake certainly looks perfect to us…

With the right atmosphere, you can appeal to all of these senses in a way that makes an event special and memorable. Of course, beautifully prepared food can appeal to your sense of taste, smell and sight – perhaps even touch, but it shouldn’t outshine the rest of the event. Caterers today generally want every piece of the puzzle, from the decor to the glassware, to have that same kind of impact.

Photo courtesy Joel Joel Dondis, President and Chef Proprietor of Joel pictured behind the scenes of a rehearsal dinner.

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From flatware to flowers, lighting to linens and tables to tunes, everything should complement the food to create a unified overall experience. According to Dondis, continuity is key. You want every aspect to be in sync with each other. For example:

• Does the venue fit the occasion, climate and group size? No matter how lovely the surrounding gardens, you probably wouldn’t want to have formally attired guests dining outside in 98-degree weather.
• Does the menu fit the occasion and tastes of the group? For a retirement celebration, where the retiree is getting ready to embark on a 6-month sabbatical in Spain with her spouse, tappas stations would be an inspired idea.
• Does the decor suit the venue and event? White linen, china and crystal stemware might not be the most appropriate table setting for a casual, pool-side barbecue reception. Festive prints, such as blue and white checked tablecloths and matching napkins with plain glass plates and mason jars might be a better fit.

Whether it’s a cocktail party for 50 friends or a corporate event for 500, the goal is the same: deeply satisfying the guests. So, how does a caterer accomplish this grand task? It all starts with a few simple simple

Meeting the Caterer

A popular mantra in the catering business is “How can I make it happen for you?” For most, this isn’t an empty statement. A caterer worth his or her salt (and all the other spices in the spice rack) stands firmly behind this phrase.

After you make contact with a catering firm, the caterer’s first job is to figure out what you want and decide how the company can create it for you. This process usually begins with a client-caterer meeting — sort of like a first date. Whether it happens during the initial phone call or a scheduled appointment, the client services representative wants to get as much information as they can to help them prepare a proposal for you. As a client, you should be ready to answer these questions:

• What is the proposed date and time of the event?
• Is this a social or professional function?
• Do you have a general budget in mind?
• How many guests will attend?
• Have you selected a venue or setting?

Of course, depending on the type of function, other questions can (and should) come into conversation. Keep in mind that this initial discussion is critical because it will be the backbone of the caterer’s proposal. So, if you have certain ideas in mind, you need to be as explicit as possible. According to Dondis, this — what’s in the client’s “minds-eye” — is the most important thing to discover.

Photo courtesy Joel The catering company can work with the florist to create centerpieces to match the table setting.

One of the biggest mistakes a client can make is to only think about the budget. You can’t expect to say to a caterer “I have “x” amount to spend; what can I get for that?” and get a reasonable answer. You also need to explain what you hope to get for that budget. When the caterer understands your budget and your expectations, he or she can figure out if they match-up. If they do, great. If they don’t, then don’t worry — it’s not a wash. It just means that it’s time for more questions. Remember you’re dealing with professionals and they’re equipped to help you.

Photo courtesy Joel These Ahi Tuna skewers make a tasty and practical cocktail choice. Food items that can be served sans flatware are great for mobile, socializing guests.

Let’s say you’re planning a 50th wedding anniversary for your parents, and like most of us, you’re on a pretty strict budget. Initially you have something really elaborate in mind. But, you discover that with the number of guests you hope to invite, your budget isn’t going to afford you the luxurious event you envisioned. So it’s time to prioritize. The client services representative asks you a series of questions related to your parent’s tastes — perhaps something like this:

• What is their favorite kind of food?
• Do they like formal or informal functions?
• When they entertain, what are their gatherings like?
• Do they prefer small or large groups?
• What do your parents like to do in their spare time?
• What’s their favorite vacation destination?

From your answers, it’s clear that your parents would be much more comfortable with a relaxed, casual atmosphere.

Photo courtesy Joel Like the Ahi Tuna skewers pictured above, these cheesecake lollipops are perfect cocktail party fare.

Instead of a formal seated dinner with assigned seating and place-cards, your parents would much rather everyone be able to move about and socialize. A new vision starts to take shape in your mind: An outdoor southern-inspired cocktail party with fairy lights in the trees, soft jazz playing in the background and a light scent of magnolia blossoms swirling around the guests. With this new information, the catering firm can prepare a proposal that accommodates both your expectations and your budget.

Next, let’s take a look at what goes into preparing a proposal.

Mmm…Pie!

Catering is a business. And, just like many other businesses there are always new and exciting growth opportunities. It could be something like expanding your market area or increasing the services you offer. For Joel Dondis of Joel, it’s e-commerce.

Photo courtesy Joel Joel’s famous White Chocolate Pecan Pie

Imagine the best pecan pie you’ve ever had. Now, with that in mind, imagine another pie. This one has the same familiar appeal, but it’s better. Way better. It’s made with traditional pie fillings — just the right amount (a lot) of Louisiana pecans — perfectly encased in a pecan-meal crust and laced with white chocolate. Sounds really tasty, doesn’t it? Trust us, it is. And, apparently we’re not the only folks that think so. This was the very first dessert Dondis ever served at one of his catered functions. Word of mouth spread and soon everyone was talking about this pie.

This White Chocolate Pecan pie was such a success that Dondis decided to take it to the next level — the Internet. Now everyone, including catering clientele and their guests who have raved about this pie, can serve it in their own homes. Perfect for a dinner party or holiday gathering — think about Thanksgiving and Christmas — ordering is easy and delivery is quick.

Dondis hasn’t stopped there. The pecan pie is now available in a dark-chocolate variety. If you’re looking for something a little more exotic, Joel also offers a Coconut Macadamia Pecan Pie. It has a homemade coconut crust and is filled to the brim with traditional pecan pie fillings, dark chocolate, shredded coconut and macadamia nuts. In addition to pies, Joel also has rich chocolate pecan brownies for you to indulge in. If you’re in the mood for a more traditional Southern sweet, try Joel’s melt-in-your-mouth pralines (pronounced prah-leens in New Orleans).

Photo courtesy Joel

With the caption “Southern Comfort,” this delectible dessert has even been featured in the pages of InStyle Magazine as a “Top 100 Gourmet Food Gift” for the holiday season.

For ordering details, you can visit the Joel Web site, call 504.827.2400 or 800.335.8994 or email pecanpies@joels.com.

Preparing a Catering Proposal

Taste This! Roulade of chicken with leeks. Tomato Napoleon. Crawfish salad. Cheesecake lollipops. All of this sounds scrumptious, but if you haven’t tasted it before, how can you be sure? Schedule a tasting with your caterer before finalizing the menu. They will prepare a complimentary sampling of items from the proposed menu for you to try.

The foundation of a proposal is the information gathered during an initial inquiry or meeting with the prospective client:

• type of event
• date
• time
• guest count
• venue
• favorite foods or menu ideas

Armed with these guidelines, the caterer can build a detailed proposal that includes the actual menu, beverages, an itemized listing for equipment rental, the staff requirements and any necessary food or beverage taxes.

<!– <Photo courtesy –> Sample: Catering menu

<!– Photo courtesy –> Sample: Breakdown of rental estimates

<!– Photo courtesy –> Sample: Breakdown of personnel requirements

When planning a proposal, caterers generally consider several other factors in addition to the basic information. For example, the staff at Joel know that their social clients usually eat less food (18-22 bites — think bite-sized candy bar or an orange wedge, an average sized bite of food) than their corporate clients (22-28 bites). The time of day and length of an event can also dictate how much food you need. A party held right after work, during “cocktail hour”, say from 5:00 to 7:00 p.m. could center around hors d’oeuvres and other light fare because the guests will probably have plans for dinner after the reception.

Other menu planning considerations include:

• Balanced menu – a standard menu should include a balance of two proteins (meat, poultry or seafood), one vegetable and one starch (pasta, rice or potatoes).
• Courses – for seated dinners with multiple courses, each course should complement the next and there should be some variety. For example, if you’re having a beef entree, then you might consider a seafood appetizer.
• Buffets – the number of buffet stations corresponds to the number of guests. According to the folks at Joel, a good rule of thumb is one buffet per 75 guests. If the guest list is large, say 750 or more, you can increase the number of guests per buffet ratio to one buffet per 100 guests.

When the proposal is ready, the caterer gives it to the client for his or her perusal. After the client accepts the proposal, the caterer schedules another meeting to discuss the decor and layout and to plan a detailed timeline of the event.

<!– Photo courtesy –> Sample: Estimated summary of costs

Catering: Planning the Event

Elbow Room No one likes to attend cramped functions where you feel like you’re going to knock something over on the way to the buffet. To ensure adequate space, here are some general guidelines: Cocktail parties (stand up) 5-6 sq. feet per person Cocktail parties (some seated) 8 sq. feet per person Reception, tea type (some seated) 8 sq. feet per person Dinner (using banquet tables) 8 sq. feet per person Dinner (using round tables of 10) 10 sq. feet per person Cathedral Seating (seating in rows) 6 sq. feet per person Dance Area 2 to 4 sq. feet per person

Caterers and other event planners today have many useful tools to assist them in planning the perfect event. One product, called Room Viewer, automates the process of drawing up floor plans for events and parties. Whether indoors or out, no matter the shape or specs of the room, this computer aided design (CAD) software helps the caterer utilize the space to its best potential. According to the TimeSaver Software Web site, Room Viewer can enhance the work of:

• Meeting Planners
• Facilities Managers
• Caterers
• Special Event Planners
• Rental Companies
• Production and Audio Visual Companies

The client services department at Joel uses Room Viewer to lay out an entire function, from the buffet tables to seating arrangements to floral displays. Not only does the software help in the planning phase, but it’s useful during the execution of the project, too. Caterers can make print-outs showing exactly where everything should go (even down to the placement of utensils) so the catering staff will have a precise map of the event. These print-outs are especially helpful when caterers work with outside vendors, such as equipment rental companies that supply everything from tables and chairs to linen and china. Each vendor is given a printed diagram of the event plan to use for planning and setup.

<!– Photo courtesy –> Sample: Buffet station diagram

In addition to CAD-based software programs, there are many business-management software packages specially suited for catering and the food-service industry. A quick search on the Internet provided this list:

• Caterease
• CaterPro for Windows
• CaterPlus
• CaterTrax
• Event Master
• Maestro Sales and Catering
• Party Perfect
• Visual Synergy Systems
• Total Party Planner
• WinEASI Catering Enterprise

These programs are very versatile and, once you understand how to utilize them, they’re incredible time-savers. For example, the folks at Joel use the Visual Synergy products to manage databases for recipes, marketing, client lists and vendors. Caterers might also use the software to maintain purchasing records, produce receipts and create event calendars. This kind of software really helps keep everyone in the company well informed, because it makes it easy to share information across the board. From the planning stage to execution, each part of the team can work from the same documentation.

Photo courtesy Joel Using a caterer for a dinner party at your home gives you more time to spend with your guests.

The Synergy International Web site explains in greater detail what their software can do. Two software packages that are particularly useful for catering businesses are “Visual Synergy Small Business” and “Visual Synergy Enterprise.” Some of the handy features of these products are:

Visual Synergy Small Business

• Full Sales & Revenue Management Tool
• Event Calendar Management and Event Schedule Reports
• Customer Marketing – Tracking and Reporting
• Revenue Management for Food, Beverage, Equipment, Staff & Miscellaneous items
• Packing Lists for Production and Warehousing
• Event Staff Scheduling and Reporting
• Proposal/Contracts & Invoicing

Visual Synergy Enterprise

• Proposal & Contract Creations
• Sales Prospects & Contract Management
• Recipe Costing & Purchase Orders
• Inventory Tracking & Reservation Priorities
• Custom Report Writer
• Track Event Profitability
• Event Labor Scheduling & Management

Catering Schedule

One of the most valuable tools in planning and executing an event is a detailed schedule. Depending on the nature and length of an event, these itineraries can be several pages long, covering each moment, from setup to service to breakdown almost minute-by-minute. Large events may have 100 or more staff members on hand. These schedules are a script of exactly what should happen and when; providing direction to each of the many staff involved.

Photo courtesy Joel The catering staff carefully checks each place setting — making sure the glasses gleam and the silver shines!

Caterers have to consider several factors before finalizing the schedule. Set-up time is a big consideration. For example, if an event is outside, with no set structures, the caterer might need a couple of days to get the site ready, depending on the number of tents, decor and layout. Cleanup is also a major concern. For standard functions, the folks at Joel generally like to have at least 3 hours for setup and a couple hours for breakdown.

Photo courtesy Joel Edible art: This semolina poundcake pleases the eye and the palate.

The caterer also needs to consider the nature of the gathering. If it’s a wedding reception being held in a different location from the ceremony, will all the guests arrive on time? If there is a cocktail reception, how long should that last prior to the dinner? The caterer also has to leave time for a bouquet toss, toasts and the cake cutting. If the event is at a rented facility with a strict end-time, the team has to precisely time and execute all this according to the schedule.

Keep in mind that some facilities do book more than one event in a day. If you’re arranging a morning function and have the place booked until 3:00 p.m., that means you, all of your guests, the catering crew, and all their equipment and supplies must be off-premise by 3:00 p.m. sharp.

In addition to planning the schedule, there’s other preliminary work that needs to be done. Before the event, the catering firm’s Kitchen Administrator examines the menu and decides what to order. Visual Synergy Software may play a big role in this part of the job. The kitchen staff enters precise measurements to create a detailed database of recipes. The staff can easily expand these recipes to suit any number of guests. Once the team has the right recipe for the appropriate group size, it’s easy to see what they need to order.

Photo courtesy Joel This catering firm’s kitchen is very much like a restaurant kitchen.

Photo courtesy Joel Hundreds of pots and pans are on hand to facilitate cooking for any number of guests. No event is too big or too small!

The timeline for this work definitely depends on the size of the function. For a corporate event for 300 people, for example, the kitchen staff at Joel would order food about two weeks in advance and start the actual food prep one week out. A smaller gathering, perhaps 100 guests or so, doesn’t require as much time. The staff would order the food one week ahead of time and the food prep would start a few days prior to the event. Catering kitchens are similar to restaurant kitchens, in that the staff gets most of the foodstuffs and supplies from large distributors, but goes to local markets or specialty shops for specialty items.

Photo courtesy Joel The shelving in this walk-in refrigerator can be used to store trays of prepared food.

So everything is planned and ready to go, let’s see how the big day unfolds…

Catering: Set-up, Service and Clean-up

The big day has arrived. This is when the catering team finally puts the itinerary to use. It’s time to load up all the equipment, supplies and foodstuffs. Working from an extensive packing list, the crew loads vans and trucks with all the supplies. Nothing goes unchecked – the crew accounts for every linen, glass, chafing dish, tray, pot, pan and silver piece on the packing list. They even itemize small items like aluminum foil, saran wrap and garbage bags. The team at Joel has a 14-foot truck to move equipment and supplies from their premises to the event site. The crew loads the heavy stuff first — ovens, fryers and hot boxes — followed by tables, pots and pans, glassware, china and serving pieces. Finally, when everything else is on board, they load the food.

Photo courtesy Joel Glasses safely stored in racks are easy to transport.

At this point, you might be thinking, “Back-up there a minute — did you say ovens?” Yes, ovens! Caterers use an array of portable appliances and heavy equipment — ovens, fryers, hot boxes and dishwashers to name a few. For example, Joel uses industrial convection ovens that have been put on wheels and converted from natural gas to propane for mobility. One tank of propane provides enough power for five hours of cooking time. Complete with burners for stove-top cooking, each oven cavity can accommodate four sheet pans of food. That may not sound like a lot, but at forty 8-ounce filets per sheet pan, that’s 160 steaks!

Photo courtesy Joel This portable oven enables on-site baking and cooking.

The Set-up

Party for Five? No, make that 12,000! When the Joel team held the annual commencement dinner for a local university, they had an impressive 12,000 guests. Six tents with fully-equipped, temporary kitchens in each one enabled the team to feed the guests in an amazing three hours!

The catering crew transports the supplies to the event site and unloads it all. If the site has cooking facilities, the crew unloads the cooking equipment (pots, pans, serving dishes, etc.) and food right away. Then they set up the tables and chairs, according to the precise floor plan. Typically, the client services representative or coordinator that planned the event manages all the setup work. Sometimes, the firm has to execute this front-house setup in concert with other vendors. This is where the detailed schedule, floor-plan and layout come in handy. Thanks to the detailed plan, the florist knows where to place arrangements, the musicians know where to set up their instruments, and so on.

Photo courtesy Joel Creativity, organization and incredible teamwork are what it takes to create beautiful settings like this.

For an outdoor event without cooking facilities, things get a little more interesting: The crew has to assemble a temporary kitchen immediately. The team divides the tents into two staging areas, one for presentation and serving and one for cooking. A hanging wall separates the two areas of each tent. On the kitchen side, tables line the outside walls and run down the center. The crew also sets up the ovens, hotboxes and other equipment. Hot boxes are large insulated steel booths lined with racks that can hold 40 to 50 sheet pans of food. The kitchen staff uses sterno cups, small cups of inflammable gel, to keep the hot boxes warm. Once lit, a sterno cup will burn for about 4 hours.

If the caterer is serving the food buffet style, the crew will set up stations with serving platters and chafing dishes around the event. The kitchen staff cooks and prepares the food and buffet attendants and runners keep the stations stocked. Sterno cups keep food warm and dry ice keeps food cold. For example, at a dessert station, the team at Joel will use dry ice wrapped in linen to support a ceramic serving bowl of ice cream. This prevents the ice cream from melting for three, possibly four hours.

Large seated dinners require even more staff and organization. For these events, Joel uses something called the “T formation.” Basically, they set up prep tables in the shape of a T. Kitchen staff flanks the center-column table, with one person per item on each side. As the crew passes plates from the base of the “T” up to the top, each person adds one part of the meal. Once the plates reach the top of the “T”, the final person in the line garnishes them, and the waitstaff brings them to the guests. This assembly line method keeps the kitchen from becoming too congested with people moving about.

Photo courtesy Joel Caterers attach PVC pipes to the legs of prep-tables, raising the table-tops up to chest level to make food-prep easier for the cooking staff.

The Service

Different functions call for different types of service. For example, for a cocktail buffet, the team at Joel uses this formula to decide what the staffing needs are:

• 1 Coordinator per event
• 1 Supervisor per event
• 1 Waiter per 30 – 50 people
• 1 Steward per 100 people
• 1 Buffet Attendant per buffet / station
• 1 Runner per buffet / station
• 1 Bartender per 75 people
• 1 Kitchen Manager per buffet station

So, a cocktail buffet for 150 people with seven buffet stations would have a service staff consisting of three to five waiters, seven buffet attendants, seven runners, one or two stewards and two bartenders. The coordinator or event supervisor meets with the service staff to go over their duties. Some will be manning the buffet stations, some will circulate through the event serving hors d’oeuvres and others will run food from the kitchen to the buffet and bus dishes. With everyone properly informed of their responsibilities, the event should run smoothly. Throughout the event, the coordinator continues to oversee each phase, making sure the detailed schedule is strictly followed.

Photo courtesy Joel Innovative presentation: buffet selections are suspended from above for a floating effect.

The Clean-up

After the function is over, it’s time to clean everything, break down all the equipment and tables and pack it all up to go back to the catering premises. The crew breaks out the original packing list to make sure they account for everything. As with every other stage of the function, the team has to execute the clean-up meticulously. The caterer’s goal is to leave the space as clean — if not cleaner, than they found it. The team washes supplies such as glassware, silver and dishes and wraps them for storage. They identify and clean all rented supplies, and return them to the rental agency.

Photo courtesy Joel This silver is wrapped in plastic to keep it clean and tarnish-free.

Photo courtesy Joel The plastic wrap on these plates keeps them fresh and clean for the next function.

As you can see, catering can be an exciting career that requires creativity and excellent organizational and people skills. Let’s take a look at what you can do to prepare for a career in catering.

A Career in Catering

Photo courtesy Joel <!– CAPTION –>

Joel Dondis of Joel, a full service catering and event-planning company located in New Orleans, Louisiana, took time out of his busy schedule to talk to us about catering, how he got started in the industry and what would-be caterers can do to get into the business.For Dondis, the cooking-bug struck early. By the age of twelve, he had secured his first apprenticeship with a noted chef and restaurateur from the Basque region of Spain. Dondis went on to attend the Culinary Institute of America in New York and then traveled to Europe to gain even more hands-on experience. He worked at the Schloss Hotel and Restaurant Gargantua, in Frankfurt, Germany. When Dondis returned to the United States, he worked for the Brennan family in their restaurant “Mr. B’s” and then at the world-renowned Emeril’s Restaurant where he earned the title of Sous Chef. The Sous Chef is second-in-command in a restaurant or kitchen, ranking immediately below the Head Chef.

As the president and chef-proprietor of a thriving catering and event planning company, Dondis wears many hats. He has traveled to the Bahamas, Florida, Washington DC, and New York City to cater some noted high-profile events. Joel even trained Princess Margaret’s chef at her home on the island of Mystique in the Lower Grenadines. An average day might find him working on company finances, marketing and business development, mentoring new staff, talking with clients or creating new recipes.

If you’re creative, love cooking, enjoy working with people and have a strong entrepreneurial drive – catering could be a good profession for you. So, what should you do if this sounds like a viable career option? Several caterers, Dondis included, believe that a combination of formal training and practical experience work well. Dondis particularly stresses the importance of business classes. Running a catering company is very much like running a restaurant or any other kind of business. A strong background in business administration can only enhance your ability to handle the myriad of responsibilities that come your way. Caterers debate who offers the best apprenticeship or internship opportunities. For some, Europe is where you want to be. For others, the U.S. is just fine. No matter where you choose, find a setting where you can be comfortable so that you’ll be open to gaining valuable practical experience.

Food Careers

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Food careers vary greatly. There are many different types of chefs who work with food, plus countless other positions which don’t involve preparing food. Learn all about the different food careers out there here on HowStuffWorks.

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