in the industry, but get involved with groups like NACE who can provide you with mentorships, with opportunities to volunteer. And then volunteer with a nonprofit group who’s working a gala, or volunteer with wedding planners to help oversee setup, or take a job that’s maybe the most basic level. Having more experience — meaning the more things that you see and understand, and, of course, the people that you know — pays huge dividends down the line.
What do you like best about your job? I really love seeing things come together. I love working with people and getting to that third alternative. You know, I have an idea, you have an idea — let’s talk about it, let’s dissect it, let’s build it. And you come up with something better. I love getting people excited about an event, coming up with really great ideas, and then, of course, seeing it happen is really where the magic is.
Are there any new trends or developments in catering that you are particularly excited about? You know, I love the fact that we have become a lot more cognizant of dealing with people’s food restrictions, be it an allergy or just a restriction due to a reli- gious belief, or dealing with a vegan or a vegetarian. We used to not be real aware of that, so we were trying to make it a one-size-fits-all situation when we were doing a menu. [People with food restrictions have] become aware that there are options out there and that they can be accommodated, and there are great menu things that we can do to take care of those people.
. — Christopher Durso For more information: nace.net 18 PCMA CONVENE MARCH 2013 PCMA.ORG
‘We are specialists, but we see a huge competitive advantage to knowing all areas of catering an event.’
GROUP SHOT
Paging Willy Wonka
From candy bars to wedding cakes, the world of chocolate is endless — and now there’s one show to house it all.
In conjunction with the consumer-oriented Chicago Fine Chocolate Show, the First Annual National Chocolate Show — held Nov. 16–18, 2012, at Chicago’s Navy Pier — provided a trade- show experience for more than 2,700 professionals in the choco- late industry, making it the first dual-concept trade and consumer show for chocolate. Attendees could learn from industry leaders like Valrhona and Barry-Callebaut chocolate companies, explore the latest in chocolate technology, meet renowned chefs, and gain valuable, and delectable, insights during programming sessions, which addressed topics such as sustainability and food safety.