48 min listen
Episode 32: Jenny Glasgow
FromChef's Story
ratings:
Length:
45 minutes
Released:
Feb 27, 2013
Format:
Podcast episode
Description
Discover the fascinating world of high-end catering on a unique episode of Chefs Story. Tune in as host Dorothy Cann Hamilton is joined by catering chef Jenny Glasgow of Oliver Cheng Catering and Events. Find out how restaurant cooking and catering cooking are completely different and how events can be stressful, hectic and miraculous. From fashion events to two person wedding parties, hear some incredible stories from a woman who has seen an enormous variety of culinary and logistical challenges. Hear how problem solving, shipping, plating and staffing all come into play for catering and why Jenny tries to stay away from dishes with pasta or risotto due to their time sensitive nature. This program was sponsored by Cain Vineyard and Winery. I try not to serve pasta. To do it to the standards Id like for 500 people at once [is impossible.] [14:04] Last year alone I did somewhere from 250-300 custom menus for events. No two events are alike, we dont want to do cookie cutter events. [22:22] When youre catering you have to safeguard against everything that could possibly go wrong. [33:25] --Jenny Glasgow of Oliver Cheng Catering and Events on Chefs Story
Released:
Feb 27, 2013
Format:
Podcast episode
Titles in the series (100)
Episode 29: Amanda Cohen: This week on Chefs Story, we get the chance to hear from Amanda Cohen, the young talented chef/owner behind Dirt Candy, the breakout vegetable restaurant that was recently awarded 2 stars in the New York Times. Amanda grew up in Ontario, and through trave by Chef's Story