Friday, May 9, 2014

Period 4: Tasty tips for your Wedding Menu with Chef's Garden | Dairing Bride Academy Vendor Spotlight

Every week, check out the Dairing Details Blog as we announce the upcoming Keynote Speakers for The Dairing Bride Academy! Each session is considered a "Period" of the day, just like when we were in school, it is a Bridal Academy after all!!

School is in Session!!!

Don't be late ~ Register now by clicking {HERE} to reserve your seat!

1.   Tell us a little more about You & Your Company? 

The Chef’s Garden is a full service catering and event firm that is passionate about food, service, and events. We love to be a part of food-centric events for clients who know the importance a meal (however it is served and enjoyed) plays in a celebration.  And when it comes to food and drink, we put equal emphasis on presentation, service, and taste because we know that catering should be a sensory experience.{Personally}   I am in business with my mom who founded this company when I first went off to college. I went to school for something completely different, but worked for a really awesome catering and event firm while going to school in Miami. After I graduated and a few months before I was supposed to start an internship, I told my mom I would come back and help her out for the summer. Well, needless to say, I got hooked and the rest- as they say- is history. That was almost 9 years ago, and in that time I have had the opportunity to create high profile affairs for local celebrities, international ambassadors, United Nations dignitaries, move producers and stars. However, I have also been a part of hundreds of meaningful weddings for awesome brides and grooms—who doesn’t want to help make someone’s dream day come true and help them celebrate one of the most important days of their lives!!

2. What inspires you to come up with new menu ideas? Clearly the season plays a big factor, but other than that, the bride and the groom!

3. What are some of the favorite dishes you clients have enjoyed? 

I have too many favorites to just pick one! However, my most memorable food memory was for a bride named Brianne Bussell who had told people, since she was a little girl, that when she got married she was going to have a ranch dressing fountain, so for “late night” snacks after everyone had been dancing and having fun, we rolled out a ranch fountain with cheese sticks, chicken fingers, French fries, and crudite. It was a partygoers dream at that point!

4. If you could give one piece of advice to a Bride, what would it be? 

Remember that the planning process is as much a part of the big day as the big day itself- so enjoy it! The wedding and reception will be AMAZING, but it will fly by because of all the excitement and anticipation, so try to soak up as much fun as you can in the process. And, replace the word perfect with great—planning a great night is less stressful than planning a perfect night!!

5. What should the Brides be most looking forward to during your "Lesson" at the Dairing Bride Academy? 

How to create a delicious menu and serve it with style!!

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