What a sharp looking Café! There were so many tasty offerings for the customers to choose from. Who could resist the premium deli sandwich special, carved Statler turkey breast, bacon, brie, and butternut squash hummus on upscale bread? The grill n’ greens featured fall marinated meats, Cabernet rubbed tri-tip beef or maple pepper pork loin and two fabulous salads, butternut squash and beets with pear Tahini dressing or southwest quinoa and black bean salad with lime vinaigrette. Chef Tim pictured putting his finishing touches on the Pozole ramen station that his customers love. Fall seasonal décor and locally sourced produce made it very festive. Well done Team BIC!
Check out these pictures from BIC in Shelton, Connecticut!
About the Author: Executive Chef Larry F.
I’ve been born and bred corporate dining and corporate catering from the very beginning of my career in the Silicon Valley and now, since 2001 in the Boston Metro Area. While working my way up through the ranks, all the experience has led up to my current position as the Corporate Executive Chef for Café Services, based out of Manchester, NH. I have the privilege to be able to utilize creativity, research and technology to dream up our company’s new culinary programs and custom menus for corporate cafeteria clients and bring them to life. Café Services supplies the resources to ensure success of our ever-evolving companywide culinary initiatives and I’m very grateful for the opportunity. Seeing the success of new programs in the field is my motivation. It’s a win win.