FOR CATERERS . RESTAURANTS . HOTELS

Chef Andy Snow graduated from the restaurant school in Philadelphia in 1987. He launched Feastivities events with his wife, Meryl; passion, dedication, and creativity are the spiritual holy Trinity for every true chef, and as with exceptional recipes, each ingredient is essential. Snow embodies this recipe.

Chef Snow will reveal secrets from his 39 years of experience working in the catering industry. He will show you how to jumpstart the evolution process of a new or small catering company into a mega event company. From the kitchen to the table, getting the food out hot and fresh is essential to a successful catering business.

Snow will demonstrate how to accomplish this task through innovative ideas, planning, creating, and execution to get the food out!


This is EXACTLY what my company needs!

COURSE CONTENTS:

  • food please intro

  • evolution of catering

  • storage and transport of foods

  • the evolution process

  • organization and labeling

  • think big efficient ways

  • hot food, fast turnout

  • on-site cooking methods

  • build kitchen site

  • turn out offsite organization,

  • loading load out

  • the life of a catering chef

  • forms and templates

  • Culinary Amusement Recipes

MERYL@MERYLSNOW.COM