||Friday, Aug. 03
||11:30 AM - 1:00 PM
Description / Notes
Choosing, pricing and preparing the right appetizer menu for each client event
Appetizers are a desirable and viable revenue stream for the personal chef. Learn how to construct a winning menu that combines a variety of food textures, colors, temperatures and presentation styles to wow your clients. Discuss the differences between the terms appetizers, tapas, small plates and hors d’oeuvre and how the wording may impact the client’s anticipation. Learn how to plate and present your appetizers for maximum visual impact, price and satisfaction.
Since appetizers are often labor intensive offerings, pricing appropriately and making enough pieces to satisfy your client and their guests is key. This interactive class will offer perspective on food costing and labor as factors.
Simple appetizers may be just what the client envisions but sometimes it’s necessary to pull out all the stops for high-end offerings. Sample menus and recipes will be included and some appetizers will be available to taste during the class.
What you will take away from this class:
• How to write an enticing appetizer menu without breaking the bank
• How many appetizers to make for your event
• Pricing options – by the event or by the piece
• Everyday appetizers versus “high-end” appetizers
Beginner = beginner level – few if any regular clients, in business less than 6 months, green at every level
Growth = growth level – has regular clients but needs to get more business in mainstream PCS, understands concepts
Expansion = expansion mode – has solid core business, looking to break out of standard PCS mode, senior chef
All = all members would benefit, knowledge of use to anyone at virtually any level of business development
During Chef Rosemary’s food packaging career, she visited over 30 countries, sparking a love of travel, foreign cultures, ingredients & local cuisines. Leaving the corporate world, she embarked on a culinary path that led first to the Art Institute of Atlanta. Rosemary graduated Summa Cum Laude in 2004, earning an Associates degree in Culinary Arts with emphasis in baking and pastry (Certified Pastry Culinarian). While at the Art Institute, she had an original recipe published in Flavors Magazine, won the Fall 2004 Culinary Portfolio for her restaurant project and was selected for a $1500 Les Marmitons scholarship.
After a baking internship at the Ritz-Carlton Downtown Atlanta and a restaurant internship with Woodfire Grill, she started Chef’s Table Personal Chef Service in 2005. As a personal chef, she teaches cooking & baking classes, creates dining memories for special occasions and makes multi-meal service for a broad range of clients. Rosemary earned the designation of Certified Personal Chef in 2007. She is certified in both Nutrition & ServSafe.
Rosemary currently teaches both public and private classes at all Cooks Warehouse locations in Atlanta and has taught at Williams-Sonoma. Her articles & recipes have been featured in Personal Chef Magazine, Flavors Magazine, and silverplanet.com. She worked in the pastry kitchen of both Bold American Catering and the French restaurant Trois. Her professional affiliations include the American Culinary Federation, International Association of Culinary Professionals, and the United States Personal Chef Association (USPCA). She is an instructor for the Culinary Business Academy, teaching others how to realize their dream of being a personal chef. Rosemary is past President of the USPCA Atlanta Chapter and taught classes at their 2006, 2007 & 2009 annual conferences.
She is an adjunct culinary instructor at The International Culinary School at the Art Institute of Atlanta and is a corporate chef for Calphalon. Since 2008, she has been a featured presenter at the annual Metropolitan Cooking & Entertaining Show in Atlanta.