October 17, 2011 § Leave a comment
Private Party (Oct. 7)
A few weeks ago I assisted Personal Chef Minna Suh cater a small party for 30-40 people. It was my first official paid job in my new career. It was amazing! She was extremely knowledgeable and boosted my confidence in being able to be successful in this field. Helping her helped prepare me for last week’s Self Magazine/Pretty City’s event for 175-200 people.
Menu for Minna Suh
Duck Spring Rolls (non-veg)
Sweet Corn Mini Madelines
Mushroom Parsnip Tarts
Lemon Curd Crepe Rolls with Candied Lemon Zest
Chocolate Cherry Truffles
Self Magazine/Pretty City Event (Oct. 12)
The night before the event several CTP (Chef’s Training Program) students assisted the chefs on all the prep work. I along with my fellow CTP schoolmate poured our hearts and souls into supremeing oranges and slicing + toasting whole wheat baguettes.
Some stats: ~18 oranges=~250 half slices & sliced and toasted 415 slices of bread
Menu for Self’s event
Cilantro-Lime Chicken Salad on Mini Papadum (non-veg)
Tempeh Meat Balls with Sweet and Spicy Tomato Chutney
Goat Cheese and Beet Crostini topped with Orange and Dill
The event was hosted at Marquee night club, which was a weird venue, but what made it weirder was where our booth was located. We were a bit hidden in the back of the club across from a nail polish stand. If it makes you feel any better it was “healthy” nail polish.
It was an extremely mixed crowd and we spent most of the night explaining what tempeh was and handing bite sized treats to girls trying to balance their half bitten cupcake without ruining their freshly polished nails. I’ll have to admit that I enjoyed prepping more than the event, but I’m glad I went.
I left with a swag bag and a bag full of crostinis. It was a good day. 🙂