2/9
This week as a mix of working events and office work with clients. Wednesday I got to deliver food to George Fox University and do my own set up! It was a taco bar, not too much to say on that other than my presentation skills are getting SO much better. Thursday was a long day of event working, emailing and folding over 100 napkins envelope style. Friday was an even longer day where I set up a room for 200 people (for an awards ceremony), I put together events myself and worked the event. I work Sunday night too but I’d rather finish my work now then potentially be late so I can mention that work next week in my post.
In relation to my studies this quarter, I got to put together an inquiry for a wedding and the bride requested a “northwest” themed meal. I had to do a little research to refresh my mind on what constitutes as northwest, so I based my meal around berries, seafood, hearty meats and rustic type foods. I chose a huge array of salmon, berry compotes, nuts, meat and cheeses, hearty beef meals such as tri-tip and for dessert chose berry/chocolate mousse’. I’ll have to go through the selection with my boss before I send the quote because she is an EXPERT at food let me tell you. She’s very good at her job and I trust her judgement.
I did want to touch on some sustainability aspects to be worked on at my job because I speak so much about them working towards a goal but not what they are working on:
- Food waste – composting
- Recycling left over items from events (cans, cardboard, plastic)
- Re-using products for several events (linens, room set up styles)
- Creating similar meals for same day events to utilize the most of out food products
- Sourcing more local food
Those are just several examples, if all of these are harnessed, it creates less work to put on our plates on busy days and reduces any amount of unnecessary waste.