Uncategorized

Archived Posts from this Category

March 8, 2010

Selecting a Baker

Posted by Chef Victoria under Uncategorized | Tags: , , , |
1 Comment 
With changing economic times, and millions of Americans finding themselves out of work, some are taking to baking.  Wherever you may live, you will have many more options of bakers to create your cake.  Some are licensed, some are not.  Some are skilled, and some, sadly, are not.  It is up to you to do your homework and research the person(s) you plan to hire for a very important piece of your wedding celebration.  So how do you do this?   How do you find a skilled, professional cake artist? How do guarantee that your baker is dedicated to creating your cake, and not just doing it “on-the-side” to make some cash?

PRICE

Pricing is not necessarily a way to spot an amateur, but it could be.  Someone creating cakes out of their home essentially only have the cost of their ingredients, minimal utilities and their time.  Naturally, they can create cakes very much below professional bakers.  This sounds great from the get -go, however, there are somethings to take into consideration.

www.mistebar.com/LetThemEatCake.htm

Does this amateur have the basic skills to create the cake they have promised you?  What assurance do you have that they have the ability to perform as contracted?  Do they have a business license?  What recourse would you have if something happens to the cake en route to the reception and becomes unservable?  That would be a huge piece missing out of your reception celebration.

Amateur bakers do not typically carry business insurance.  Another way for them to keep their costs down, yes.  But another way for you, as the consumer, to be behind the eight ball.  Is it worth the risk on your wedding day?

Old adage rings true…”you get what you pay for.”

LOCATION

If the health department does not do inspections on the kitchen, where your cake will be made, what assurance do you have that it is a clean kitchen?  Does your baker plan to bake and decorate your cake in their residence?  Does their family pet live in the home?  Does their cat walk the countertops during their midnight prowl?  Do they have adequate refrigeration to contain their personal food and a tiered wedding cake?  No guarantees, and something to consider strongly.  How horrible would it be if guests at your wedding became ill?  Sadly it would ruin their fond memory of your wedding.

Structurally unsound cakes stacked without proper support can pose a problem. www.engagements.ca

PORTFOLIO

Have you seen pictures of prior cakes made by your baker?  You don’t want to be a guinea pig when it comes to your wedding cake.  Experience matters, and the baker you select should have multiple cakes in their portfolio.  There is an art and a design to creating multi-tiered cakes.  Structurally sound cakes are paramount.  We don’t want to have your cake listing, leaning, tilting or coming crashing down at t

he reception.  Amateur bakers naive about structure have made devastating mistakes, ruining the reception.

TASTING

Is it possible for you to taste the cakes your baker creates?  Without tasting the cake, what assurance to do you have that this baker has culinary skills?  Nothing is quite so disappointing than to have a beautiful cake on display only to have the flavor fall flat.  You deserve a wedding cake that is both beautiful and delicious.  Doesn’t sound unreasonable, I know, but not all cakes are created equal.  Know your baker and their corresponding skills.

QUESTIONS TO ASK

When you interview your prospective baker, there are some key questions you may want answers to.

  1. How many wedding cakes have you made?  How long have you been making cakes?
  2. Where will my cake be baked and decorated?
  3. Are you licensed?  With the State?  With the Health Department?
  4. Do you have a contract?
  5. How do I know my cake will be like you promise?  What guarantee will you stand behind?
  6. Do you have references?
  7. Will you deliver?  How long will you need to set up?
  8. Is that included in the price?
  9. Do you have a “back-up plan” in case anything goes wrong?
  10. Can I pay you after the ceremony?

The selection and contracting of your baker to create your wedding cake is an important step in planning your reception.  Doing your homework ahead will behoove you.  Asking these questions above is a good place to start in selecting the baker.  When possible verify their answers.  Check references.  You will be glad you have piece of mind when the final details of your special day are coming together.  Professionals are bound by ethics, standards and customer satisfaction.  The sister of you fiance’s old classmate is not.  Be wise and be happy.

 

November 28, 2009

Stand out. Stand above.

Posted by Chef Victoria under Catering by Victoria, Uncategorized | Tags: , , , , , |
Leave a Comment 
Hospitality is the act of generously providing care and kindness to whoever is in need.

The catering industry is competitive, and this market is filled with many “wanna bes,” how will your clients pick a great caterer, or how do you set your company apart from the others?  I’ll share some insight into our experiences.

We have been in the catering industry for over 8 years, but professionally for over 4 years.  Every year we see a growing number of repeat customers, and every year, despite a challenging economy, we have witness double digit growth in our catering sales and services.  Why?  What are we doing right?  Here is a four step process.

1.  Prioritize.  Every catering job, no matter its size, scope or menu is our top priority.  We want that customer to be satisfied yes, but truly, we want more than that.  We align our staff, services and menu in such a way for our client to give them what they seek.  Sometimes, it is helping them recognize just exactly what that is.  Our clients come to us for our expertise, and we seek never to fail them.  So we look at every catering job as an opportunity to showcase our talents, to market our company.

2.  Plan.  We work within a budget.  Whether or not our customers admit it, they have a budget.  Whether or not they fully realize what that is, they eventually pinpoint it.  The bottom line on budget is our client will at some point evaluate what they spent and what they received in exchange.  Our “product” MUST be viewed as valuable.  Did our customer get his money’s worth?

Here’s the rub.  It is our job to identify their budget.  Sometimes a customer will come straight out with their budget in dollars.  A lot of times they won’t.  Regardless, we must have a realm to work within, or all is lost.  Either the extra expense comes off our profit, or the client overspends, and they are never happy if that is their lot.  Asking questions is the quickest and most efficient manner to determine a budget.  I like to clarify what is most important to our clients.  Do they desire ease and convenience?  Is the quality and deliciousness of the food most important?  Those two areas of service are the most important aspects of identifying their budget.  Keep in mind, just because a client “wants” something, it does not mean that they  “get” it.  Be honest with them about the expenses associated with the services, and let them be the boss when it comes to expanding their bottom line.

3. Perform.  Be on time.  Be prepared.  Look sharp. Give them EVERYTHING you promised and even a few sparkles more.  Because I guaranty that if they have worked with caterers before, this will be a new, and delightful difference.  Not only will they notice it in stark contrast, they will tell their inner circle.

4. Wash. Rinse. Repeat.

One final note.  Not everyone who wants your services gets to have you as their caterer.  Sometimes a client’s budget is not realistic.  Sometimes their demands are unreasonable.  Remember that sometimes the very best thing you can say to a potential client is, “No, sorry.”  We have all had the client that we wish we’d had the guts to be honest with, and said those very words.



 

September 13, 2009

Cream of Wheat

Posted by Chef Victoria under Caffè Victoria, Chef Notes, Recipes, breakfast | Tags: , |
Leave a Comment 

Make the best bowl of Cream of Wheat you have ever had by following this suggested recipe.  The recipe came about one morning when I remembered a “rule” of cooking my mother shared with me.  “Always put garlic or vanilla in everything you make, but never together,” is what she had told me.  My mother was taught to cook by my father after they married.  She perfected her cooking over the course of several years as she raised and cared for the eight children they produced.  As we grew up, we found our place in the kitchen, helping out and preparing meals to feed our large family.

Cream of Wheat was something that my mom made for me on occasion.  She liked to serve it steaming hot, with a bit of sugar and creamy half and half.  There is something very satisfying about it’s texture and the creamy smoothness.  On a cold, rainy day, it warms you from the inside out.  Wonderful to grab a good book at this point and enjoy them both immensely.

My take on this classic, comes from the directions on the box, with a bit of enhancement.  I bring 1/2 water, 1/2 milk to a simmer.  I add a dash of vanilla extract, and a pinch of ground nutmeg.  The trick to a creamy finished cereal is to whisk the dry cereal vigorously into the simmering liquid.  This will prevent lumps and bumps in its texture.

Cream of Wheat cooks quickly, and you can expect to have it ready inside of 5 minutes, start to finish.  I like to finish mine with a generous spoonful of brown sugar and some cold milk.  Adding the sugar to the hot cereal melts it rapidly, and the cold milk stirred into the cereal cools it slightly to an edible temperature.  It’s raining outside…I think that makes for a perfect day to have a hot bowl of comfort.