copyright 2006 by john wiley sons, inc. all rights reserved chapter 5 culinary careers in catering

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved

Chapter 5Culinary Careers in

Catering


Culinary Careers in CateringLearning Objectives

1. Differentiate between on-premises and off- premises catering.

2. Identify the three steps in off-premises catering.3. Discuss at least two culinary challenges of off-

premises catering.4. Discuss potential advantages and challenges of

working in catering.5. Compare the earnings of a catering chef to those

of a restaurant chef.6. Describe the job outlook for chefs in catering.


Culinary Careers in CateringLearning Objectives

7. Indicate the major purpose of each of the following professional organizations:

International Association of Culinary Professionals and the International Caterers Association.

8. Read interviews and identify the interviewee’s

career path, current job functions, advice for culinary students, and comments on current trends.

9. Describe a typical organizational design for a catering company.


Types of Catering On-premises catering: The food is

prepared, cooked, and served in the same location.

Off-premises catering: The food is mostly prepared and cooked in a different location than where the food is served.


Steps in Off-Premises Catering

1. Prepping the raw materials and cooking as much as possible before the event.

2. Loading the food, equipment, etc. and travel to the site.

3. Reheating and cooking at the event site.


Culinary Challenges ofOff-Premises Catering

Producing a quality product when you have to reheat food, cook it in a makeshift facility, and/or keep hot food warm for long periods of time.

Timing is crucial – you must be organized, focused, and fast.

Keeping track of specially-ordered meals such as kosher or vegetarian meals.

Overcoming last minute obstacles.


Potential Advantages of Working in Catering

In off-premises catering, you get to see exciting event sites.

Opportunities to be creative and develop recipes.

Excellent learning environment.

Become an important part of the community.

Satisfaction of making events special.

Abigail Kirsch Catering, Tappan Hill Mansion, Tarrytown, New York


Working in Catering Potential challenges

Setting up and breaking down makeshift kitchens is physically demanding.

Long hours during the height of the season. Potential advantages or challenges

Need excellent organizational skills, mise en place, and sense of timing.

Hectic, busy environment with lots of pressure at events.

Work a heavier schedule part of the year and a lighter schedule for the remaining months.


Earnings and Outlook for Catering A restaurant chef: $31,000/year. Catering sous chef: $40 – 58,000/year Catering executive sous chef: $60 – 75,000/year Catering Exec chef: $90 – 125,000/year

Catering salaries are based on job location in major metropolitan area.

Job outlook is good.


Professional Organizations International Association of Culinary

Professions: provides education, networking, and information exchange for its members who work in culinary education, communication, and catering.

International Caterers Association: provides education, mentoring, and other service for professional caterers.


Alison Awerbuch, Partner and Chief Culinary Officer, Abigail Kirsch Cateringo Career path:

o Completed Bachelor degree in business

o Worked in hotel, restaurant, and catering

o Completed culinary degree

o Worked as a cook, chef, executive chef, corporate executive chef, and partner at catering companies


Alison Awerbuch, Partner and Chief Culinary Officer, Abigail Kirsch Catering

Current job functions: • Responsible for all menu and recipe development, presentation, tabletop, and anything that has to do with culinary operations. • Also oversees front-of-the-house and back-of-the-house operations, human resources, marketing, public relations, and financials.

Lobster Trifle, Abigail Kirsch Catering


Alison Awerbuch, Partner and Chief Culinary Officer, Abigail Kirsch Catering

Advice: Find the top people in

the area and location you want to work in and set up appointments to learn about their business.

Find an employer who can offer you the opportunities to learn the most from a quality and operational standpoint.

Trends: Chefs need to be more

than just great culinarians.

You also have to be a great business person, administrator, people person, leader, and motivator.


Organizational Chart - Catering

Figure 5-1


Career Paths

Figure PO 1-1


Education Path Advice

Figure PO 1-7

copyright 2006 by john wiley sons, inc. all rights reserved chapter 5 culinary careers in catering

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