"Sharpening" Our Skills

Education to enhance our skills and sharing creative ideas with other professionals is crucial to keeping our ideas for menus and designs fresh and exciting.  This spring/summer, our catering staff will attend a number of educational opportunities offered by leaders in the catering industry.  Banquet manager, Robert Kane will attend 2 sessions of the Weekend Boot Camp at the Culinary Institute of America in Hyde Park NY.  In March he will attend a course on grilling, rubs and marinades and in April, Robert will participate in the Appetizers Boot Camp.

 

Jo Anne Klenovic, Red & White Catering owner and Vice President, will also make a couple trips to the CIA, for training in Chocolate Garnishes and Confections and for Breakfast and Brunch menu concepts.  There is no higher standard for catering education than the Culinary Institute.   She'll also travel to the Philadelphia Flower Show.  The show is a wealth of ideas and inspration for designing tablescapes and buffet concepts.  Jo Anne will also return to the Catersource Convention and Tradeshow in Las Vegas.  Educational courses are offered in cooking techniques, menu planning, presentation and business operations.  Leaders in the industry share their knowledge and experience giving us a tremendous opportunity to bring new concepts to our customers especially faithful, repeat customers that count on us to WOW their guests!

 

The Red & White Catering staff is required to attend staff meetings and training related to service, food preparation and sanitization so that we can continue to serve our guests professionally.