Special Events will rise again, renaissance in the future?

Blackened Ahi Wonton with Mango, Jicama and Wasabi Whip Cream

This Ahi dish I made for an event awhile back was a perfect blend of flavors. It was exciting to eat and it had several different components that allowed it to excite the palate.

Ready to roll

Catering during covid has been greatly reduced.  Can’t wait for the day these events become a regular thing again.

It will be amazing to see the food experience renaissance that is sure to be on the horizon as im sure many chefs have had time to reflect and dream up new ideas.

So many great memories of events I’ve done in the past. I’ve had great experiences on both sides of the service line. Being a Chef at the foundation of who I am professionally my creative juices are fed by the experiences I’ve had and new dishes I come across in my food journey.

What is your best food memory at a large event? What is a dish that influenced your culinary palate? Share your comments.

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