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...
“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.” ...
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 like...
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...
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...
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...
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...
