Catering food transformed

In the past 10 years the food industry has changed, and the catering world this is no different. There are three main reasons that I have noticed.

First and most important is the fact that the food landscape has changed with respect to food quality, possible food contamination issues, and continual tampering with genetics that affect the integrity of produce. The general public has had to educate themselves on what to look for in terms of food quality and what they are willing to accept. Dietary requests have become the rule where they once were the exception, and it is rare to host a function that does not have gluten intolerance, nut allergy or dairy concern. In turn most catering departments have had to make changes to menus and products that they use to remain viable in the market place.

The impact of this changing food landscape has meant that the relationships between food and beverage establishments and suppliers have changed, which has been the second reason for the shift. Major food suppliers like Sysco have shifted the way that they deal with clients preferring to view them as partners and in doing so have created a mindset of servicing the best interest of both companies truly creating win-win relationships.

The third component of this shift is media recognition and chef celebrity status, and it is what has brought recognition to the culinary arts field. It has put the microscope on chef talent and what it truly means to a venue, and nowhere is that more obvious than at Winsport’s Markin Macphail Center where Chefs Wanda Ly and Ronnie Gillman are taking catering food to the next level. Whether it is a four course dinner for 900, a business conference, or market style hours d’ourves with eight chef-attended cooking stations, the two chefs have come up with a recipe for success.