What are the latest food trends and fads in catering?
The fads have kind of dropped away in the last year and a half. Companies are keeping budgets tight. Weddings have been going strong in this recession. That’s where you see some fads still, like martini luges and chocolate fountains. What are the most unusual requests you’ve received for events and menus? We had one wedding that was a Nigerian and Thai wedding. It was a reception for 300 people in a garden. The Nigerians wanted goat, and we didn’t get a lot of requests for that. I learned how to cook authentic Nigerian food by working with the groom’s mother. We’ve done an authentic Vietnamese wedding. I had to work with the grandmother to make things with their standards in mind — things like jellyfish salad. You can learn to make these things from books, but if it’s not to (the client’s) expectations, then it’s just wrong. What do you love most about this business? People. My customers. And I’m able to work with my family. They all work in the business. There’s nothing better than g
