Monday, August 3, 2009
On July 21st, I traveled down to 440 West 14th St. for another solo catering gig at the offices of Diane Von Furstenberg and for once I didn't mind prepping in the office kitchen. If there were a top ten list of office kitchens, Diane's would rate number one so far. It makes me think Diane appreciates food, or at least her office designer does.
I'm not typically one for high-end fashion, or more accurately I can't afford it, but the pretty print dresses and shiny silks made me wish Diane started a H&M line. But for those of you who are, I took a quick peek into their style room and it looks like Egyptian prints are in for the Fall.
I plated a couple cheese and charcuterie plates, filet mignon on a crostini, mushroom truffle pizzettes, and chive-chicken skewers in a mad rush and hauled ass out of there for another catering gig uptown.
A 20 minute subway ride uptown on the A train and I was at 4 Columbus Circle in the offices of Steelcase, a high-end office furniture designer. Two other chefs were already frantically plating food out of a typical crappy tiny office kitchen/copy room. Mini lobster salads, shrimp skewers, roasted eggplant endive cups, duck canapes and chorizo on polenta cakes were among the menu items.
I thought working two gigs in one night would be exciting and challenging, but I really did not enjoy it. I like seeing an event run from beginning to end. To have to leave only 2 hours into one party and come into another party for only the last 3 hours left me feeling somewhat incomplete. It's nice to see a party come full circle, from setup to breakdown. Someday I'd also like to be involved in menu creation and client tasting and finally be able to see a menu go from vision to paper to plate.
In the meantime, back to paying my dues...