I don’t often post links to my Montreal Gazette food feature articles here on my blog, but this one about an insider take on catering companies in Montreal deserves it, I feel. Especially around the holidays, so many people attend catered events. And most have no idea the organization and behind-the-scenes planning and execution that goes into them. I worked for most of Montreal’s largest catering companies part-time for a few years and wrote this article based on my experiences, from the choreography of serving a table of eight at a 200-person banquet to what a chef does when they have to scramble to come up with a pescatarian dish for someone who didn’t make their food preference known in advance.
And there’s a bit about wearing short black dresses and heels for a Formula One event. More than that, though, it’s about how the industry is reinventing itself to maintain its high salaries for workers, who struggle though long shifts and mountains of lamb shanks.
Here’s the article: https://montrealgazette.com/life/food/in-the-belly-of-the-banquet-inside-montreals-biggest-catering-companies
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