Oktoberfest Event
At our Oktoberfest event, we had sous vide carved Schweinbraten, chicken schnitzel, apple pan gravy or lemon butter sauce with caramelized onions. The Entrée Station offered warm German potato salad, potato pancakes, braised red cabbage, roasted Brussel sprouts, cucumber and tomato salad with complimentary ginger snap cookies. Bruce pulled it all together with the assistance of our visiting Chef Tony who did a great job interpreting a popular German street sandwich originating from Turkey named Doner kebab, a beer braised bratwurst with caramelized onions, sauerkraut and whole grain mustard on the grill. We also had German potato soup at the soup station.
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.