“Our clients wanted the restaurant experience, not their mother's buffet dinner - so we reached out to that world and hired a series of restaurant chefs: Robb Garceau from Jean Georges, Cornelius Gallagher from Oceana. Cornelius completely revolutionized our menu; he did a stint at El Bulli, and one of the techniques he brought back was sous-vide cooking. Our current chef, Patrick Phelan, continues to grow the vision.” WorldWantedMotherGrowsVisionCookingSeriesCurrentsDinnerTechniqueRestaurantsClientsChefBuffetsMenusGallagher Author:David Castle
“Chefs who cook in these ivory towers are in control in their own world. We try to approximate that world as best we can, but ultimately our goal is to please our clients.” WorldTryingGoalPleaseCooksClientsTowersChefIvoryIvory Tower Author:David Castle
“If you were to go to a restaurant and disagree with Daniel Boulud, he'd probably throw something at you. Restaurant chefs have a problem with caterers because we accommodate special requests, but great service is about getting exactly what you want.” IfsWantProblemSpecialWhat You WantRestaurantsDisagreeChefRequestAccommodateGreat Service Author:David Castle
