A Passion Food for Chef Schuster’s creative cooking for groups.


town. In 1989 he began working with Kelber Catering Inc. and has been their Executive Chef/Culinary Director at the Minne- apolis Convention Center (MCC) for the past 24 years. To keep current, he has also been an active member of the American Cu- linary Federation Minneapolis Chef’s Chapter since 1993. Midwest Meetings: How do you create menus to fi t different


A groups? Schuster: We publish our menus so they accommodate


each group’s individual taste. We have many different groups in the convention center each day with meals being served at many


26


s a native of Minneapolis, MN, Steven P. Schuster attended Central Nebraska Technical College’s Culinary Arts Program and returned to his home-


locations and the menus are all different per the meeting plan- ner’s request. With that said we also custom design menus to fi t budgets, food types, dietary requirements, size of the group being served and location of the event taking place for ease of service. MM: What changes have you seen for event menus recently and how have you accommodated these changes? Schuster: Over the past few years the majority of request


we get from our clients are special meal needs, i.e. dietary, gluten free, vegetarian/vegan. My staff has been very creative in develop- ing menu choices that encompass the guest needs. MM: What can groups do to get the most bang for their buck? Schuster: It’s very important to know the client’s budget to better help them while in the planning stages of their event. We


MIDWEST MEETINGS SUMMER 2013


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