Tuesday, March 11, 2008
Last year I taught a catering class to three talented women. I still here from one class member from time to time. She is selling her goods throughout the community and making a name for herself. I can only assume that the other two ladies are doing the same. I created the class because unless you attend a culinary art school/program you may not have an opportunity to receive information about the business side of catering. I am currently working with WCPSS to secure a school where I can again offer this class. There is considerable opportunity out there for caterers today, but you would never know it because no one ever talks about it.
What can be accomplished through a career in catering?
Increased self esteem
Development of marketable skills
Source of Income
You do not need a degree in food technology, culinary arts, home economics, or food service, though any of the above will help you in your catering career.
What do you need to succeed in the catering field?
A skilled hand
A signature dish
A reasonably good head for business and the sense to ask for help
A good attitude
Honesty
Good Character
Trustworthiness
Patience
Commitment
Great recipes
A caterer is defined as one who provides a supply of food with the equipment and staff required to serve the food. The host decides upon the menus, number of guest, time and type of service desired, and locations in advance. The primary purpose of the catering industry is to supply what is needed for the planning and execution of a special function or event. The catering industry also prepares the food that is brought to places of work, to homes, and to self-service parties. Whether you are serving a small formal dinner party in a private home or refreshments at a theater opening, when the call goes out for a professional caterer you want to be ready, willing and able. It is hopeful my course complete with workbook will serve as a guide to anyone interested in operating a catering business.
Historically great Caterers and bakers have been around for many years. In fact Mr. George T. Downing was one of the first caterers in the United States. He began his career in the mid 1840’s in New York and Rhode Island. Lena Richard: A Creole Caterer and a culinary great for over thirty years opened a cooking school in 1937 and in 1947 had the first television show in New Orleans featuring a Black cook. Did you know in 1947 Annie Laura Squalls was one of the greatest bakers in Louisiana. She is most famous for creating spectacular pastries from Danish pastry dough, making mile high chocolate pies and superior sweet potato turnovers items we rarely offered today by caterers, bakeries or restaurants. It was said “What Annie Laura doesn’t know about pastry, nobody knows about pastry.”
Will you leave your mark in the history books?
I rarely give out many of my catering recipes, but I share a few in the course manual titled, Catering on the Side: Words of Wisdom for the Novice Caterer.
One of my favorite recipes is below.
Hot Pepper Sausage Loaf
I would prepare several loaves of this bread for luncheons or a special brunch. I like to add lots of flavor to my food and one way is with the use of peppers. You can tone the bread down by using all sweet peppers, but it's just not the same. I also made my bread from scratch, however today, I don't know how economical that would be for a caterer, particularly if you do not know how to make homemade bread. Today folks cut corners by whatever means necessary. Years ago we could not afford to cut corners because the products we needed were either not premade or were to costly to purchase and resale on a retail level.
Ingredients
1 pound hot Italian sausage, casings removed
2 cloves garlic, minced
1 cup onions, finely chopped
1/2 cup celery, finely chopped
2 small jalapeno peppers, finely chopped
3 cups Canadian white cheddar cheese, grated
1/2 cup red bell peppers, seeded, chopped fine
2 (16-0unce) frozen bread loves, thawed
4 tablespoons butter, melted
Preheat oven to 350F
Grease two 12" x 17" cookie sheet
*If you do not have double ovens, bake one loaf at a time.
Combine sausage, onions, bell peppers, celery, garlic and jalapeno peppers in a medium greased saucepan. Saute for 3-4 minutes until vegetables are just soft, but retain color.
Allow to cool for 15-20 minutes and set aside with 3 cups of grated Canadian white cheddar cheese
Roll each dough piece out on lightly floured surface to 9" x 15" rectangle.
Transfer to prepared baking sheets.
Spread half of the sausage mixture evenly on each piece of dough, top with half of the white cheddar cheese and leave a 1/2 inch border around the edge.
Roll-up, jelly roll style starting at the long side. Brush each loaf with butter.
Bake until golden brown about 40 minutes.
Allow bread to set 5 mintues and serve warm with any salad.
I would carefully cut the loaves with a sharp knife at an angle and place them in a 2" deep chafer (full pan) so they stay warm. There was never, ever bread left. This loaf is a meal by itself!