PHOTO ESSAY: Whoever coined the phrase ‘too many cooks spoil the broth’ clearly didn’t work in a commercial kitchen catering for large events.
Catering can often be an afterthought for those attending Perth’s multitude of corporate events and conferences, but for the organisers it remains one of the most complex tasks.
Conversely, at weddings, black tie dinners and big birthday bashes, food takes centre stage and becomes a crucial component in the enjoyment of an event.
But no matter whether attendees are paying attention or not, the logistics of getting hundreds of meals out in quick time is a significant challenge.
At venues like Crown Perth, multiple events spaces mean more pressure for kitchen staff. At two weddings recently held at the Burswood Peninsula resort, chefs and waitstaff delivered more than 1,200 courses in just two hours – not including dessert.
The task involves complex timing, as seen in this photo essay.
Led on the day by executive sous chef Matt Horne, the team creates and adds individual components of deconstructed meals as the plates pass in front of them, with each finished product emerging onto the table as more than the sum of its parts.
Of course, this controlled chaos is largely unseen by the attendees, who simply interact with an army of waitstaff as they enjoy their evenings.
See full gallery here.
