Executive Chef Los Angeles Convention Center/Aramark
What is your philosophy when it comes to preparing food for a meeting, conference, or other live event? My approach is to use creativity and innovation to enhance the overall guest experience. Touching the planner early in the process is critical to delivering a successful event, and engag- ing stakeholders from the outset in a discussion about key com- ponents, such as budget, attendeedemographics, and theme, sets the tone for a productive relationship.
What should meeting planners know when it comes to working with you and your F&B team? Know your chef! For instance, my menus generally reflect my Southern California culinary roots. Living and working in an area rich in fresh, local, and seasonal ingredients, my expertise is in embracing a local-centric approach to convention cater- ing to create items with regional flair.
What are some new trends in event-based F&B that you’re particularly excited about? Extreme bold flavors and flavor combinations—such as the spicy sweetness of White Chocolate Cheesecake with Cactus Pear Chipotle Swirl—challenge and delight the taste buds of our guests.Our ability touse interactioninfoodpreparation, through action areas, like a Tofu Bao stationwith kimchi, pickled rel- ish, and spring onions, allows for instant gratification and stim- ulation of all senses. And molecular innovation—think New Caprese Salad with a mozzarella sphere with tomato coral sponge, shaved balsamic vinegar slices, and pesto caviar—deliv- ers texture and taste that go beyond the ordinary.
What’s your favorite dish to make for meeting attendees? It’s difficult to choose one favorite, but a recent dish that encap- sulates theWow! experience I’m trying to deliver would be a Summer Wheat Berry Salad with Meyer lemon, local extra-vir- gin olive oil, flat-leaf parsley, organic cucumber, roasted tomato, California goat cheese, and toasted pumpkin seeds.
What are some creative ways for meeting planners to stretch their F&B budgets? Explore methods of preparation and service that tell a story and deliver the unexpected; bring together many flavor profiles in reduced portion sizes that enhance the dining experience and satisfy the palate; and develop menu items that capitalize on Cal- ifornia’s long growing season and wide variety of ingredients.