Debra Lykkemark, president and CEO of Culinary Capers in Vancouver, British Columbia, describes a caterer's nightmare: “Food gets cold, sauces coagulate, and dinner guests wait.” To avoid this, fundraising dinners require caterers to show foresig...
“There are some people who are fire-starters and some people who are fire-tenders,” says Karen LuKanic, Wolfgang Puck Catering's new vice president of catering sales. “I am definitely a fire-starter.”
LuKanic will have plenty of sparks to ignite...
Toronto-based Fairmont Hotels & Resorts, the luxury hotel chain with 51 hotels in 12 countries, extended its award-winning “Green Partnership” environmental program this summer with the announcement that it would begin a brand-wide commitment to ...
Desserts aren't simply sweet anymore. The meal's finale is considerably more complex — and no longer ruled by chocolate. Desserts now are often lighter, smaller and faintly savory. Here, dessert details are broken down into small bites — much lik...
As the region's notorious winds begin to subside, Southern California is still reeling from a week of nearly two dozen wildfires. Caterers in hard-hit San Diego have been quick to reach out to help.
San Diego-based TK&A Custom Catering announced...
Both domestic food suppliers and those who export to the U.S. are watching to see the new food-safety plan that the Food and Drug Administration promises to release, possibly as early as this month.
Outbreaks of foodborne illness--linked to a ra...
Both domestic food suppliers and those who export to the U.S. are watching to see the new food-safety plan that the Food and Drug Administration promises to release, possibly as early as this month.
Outbreaks of foodborne illness--linked to a ra...
Children are known for persnickety palates. So how do caterers get creative with children's menus yet avoid getting scrunched-up noses for their efforts? Here, catering experts discuss how to pique the interest of the picky through innovative pre...