Roger is a great cook.
He needs an organized manager if he wants to be a successful chef.
And to stop hiring subpar catering help.
The manager insisted on going to SF for minuscule oysters, (when there were oyster farms 2 min away) and ended up 2 hours late. She did not take appropriate notes from our day long meeting on what we wanted, and only received about half of what we asked for.
The wine barrel bar table became a plastic folding table w no tablecloth. The simple white as wood serveware turned into a Farris wheel that never had food in it, and had no purpose. A charcuterie board turned into some weird agate thing. She magically forgot the chalkboard menu she said she would do, the tags for special dishes and there was a minimal amount of food on the table at serving time. 2 hours later food was still coming out of the kitchen and she was now carrying things to people who had given up on the buffet table I had planned. She started serving risotto in giant to Chinese food go boxes and people thought others had gone out for food. Most of us never had more than a bite or 2.
Our cake service was non-existent. I told her 10 min before we did that we would do cake. No attempt by her or her staff to cut and serve cake was made. I watched people cut their own cake and a guest go get the back up cakes out of the kitchen for people 20 min later.
In the end, she lost part of my cake topper. Luckily a guest rescued it. And took my belongings when she cleaned up. It took 2 weeks to get part of what she took back (because she was busy) I got the wrong pie server back (it had been a gift) and never got an antique sugar spoon back.
It's sad really. This was my wedding, and she did basically everything she could to be unprepared for the day.
Roger- what people tasted was great. Hire yourself a catering manager so you can showcase your skill!!!! read more