1/25
This week was a slow one, within the three days I worked we really only had one prominent event so I spent a lot more time in the office. I did get to bartend though so that was fun! Due to us having a lot of upcoming events next week and the week after, the chefs spent quite a bit of time doing trial and error food for us to taste and discuss. It is interesting how food can entice someone depending on its density, sweetness, dryness, bitterness, etc. My boss has grown keen on perfecting food for clients, for example the chefs made beignets and when I tried the practice batch they tasted amazing but my boss felt they were too similar to donuts, a beignet is light and fluffy. He tried again and when she tasted them they were perfect. Other dishes we tested were a blueberry scone, brownies and a blue cheese scalloped potato medley. With each and every tiny change to the dish, it made it a world different. Crazy how food can do that!
Another exciting component was the discussion of a new seasonal menu, right now the winter menu is in place but as spring approaches, celebrate offers new food that not only aesthetically fits with the season but is currently growing or available. It also a marketing component too, with the rise of interest in “local” and “natural” foods, especially in the portland area, customers really like the idea of the sound of something “seasonal”.
Coming the next couple weeks I will be able to work 1 on 1 with clients so what it seems is I’ll be a sales person for food almost. To market food is a growing interest of mine this quarter, stay tuned!