With 3,200 guests from 120 different countries, cultures, customs, dietary requirements and observances, the event team needed substantial menus that would provide fare for vegan, vegetarian, halal, gluten-free, and kosher dietary restrictions. Extraordinary Event founder Andrea Michaels credits Joann Roth-Oseary of Someone's in the Kitchen with the inspiration for the T-shirt.

A closer look.

The event was held in two venues, served by four kitchens set up outside the venues. All four kitchens needed to be in sync, turning out the same food at exactly the same time for service consistency. To staff the event, a 30-year veteran chef oversaw a team of 17 executive chefs, all with full staffs, who were brought in from Patina restaurant group.

At each of the four kitchens, the team placed a banquet captain with a stopwatch and radio. Timing was integral to the success of the evening, with 250 pieces of food coming at of the kitchen every minute of the event.

A server with a hawker tray.

Menu items--and those all-important codes--included Wild Mushroom Crostini with Truffle Butter (H, K, Veg), Chicken and Waffles, Empanadas with Chili Spiced Beef and Potato Picadillo (K, GF), Macaroni and Cheese Lollipops (H, K, Veg), Angus Carne Asada Tacos with Smoked Chipotle Salsa Cilantro and Onions (H, K, GF), Colorado Lamb Patty with Pickled Persian Cucumbers and Roasted Red Pepper Mini Pitas (H, K) and more.  In addition, for dessert, there were Sweet Treats like Strawberry Cake Pops (H, K, Veg), Exotic Vermine (H, K, Veg, V), and Chocolate Mousse (H, K, Veg).

A pretty food display.

In order to meet guests' high expectations, "We deconstructed each item, and considered what ingredients were used, how they were served, what dietary restrictions they would meet, and turned a traditional finger-food menu into an amazing epicurean experience that was fun, interactive and memorable."

Since real estate was tight for the guest count, every bit of the menu was tray-passed with the exception of five acrylic food pedestals that held 250 pieces of food each. 

The event required "one of the largest groups of culinary talent we have ever seen at one event," the team says.

Another food display.

No matter what floor, space or area a guest was in, they could easily find something to eat that fit their needs and eliminated the need for traditional buffets.

Another food display.

For dessert, all servers changed their T-shirts.

Another view of catering staff.

Catering prep.

Bite-size servings were tray passed in a constant stream of hot, fresh food from large, custom-made hawker trays and smaller, reclaimed wood and white lacquer vessels. 

Chefs at work.

The event won a Gala Award for catering at The Special Event 2015 in January.