A Note from The Culinary Vegetable Institute’s Executive Chef, Jamie Simpson:

Catering and banquets, as a general understanding, shares a common European influence across hotels and event centers globally. Close your eyes and paint that picture. Black and white rented front of house uniforms, white tablecloths, a server tray of wine glasses, silver chafing dishes steaming off against a wall somewhere, hotel pans awkwardly swapped by a young cook with two bulky kitchen towels, and then there’s the “Action Station”…table decor, beautiful little bites passed on trays but no way to eat them. The only time in life most of us really need a third hand is during the reception of a banquet. They’re all mostly the same and don’t stand out as singular events in the cerebral cortex.

There’s a revolution happening right now and it’s not that quiet. Caterers like us have been adding color to this black and white painting and making events well… eventful. And they’re killing it.

I’ve seen crudités presented as if they were miniature farmers markets, and cocktails arranged to look more like botanical displays. There are open flames, smoke, and food suspended from above for guests to enjoy. Sometimes bites are served by beekeepers directly from beehives. I’ve even watched beverages poured from full-sized cement mixers, waiters riding bicycles through the crowd, chefs arriving on horseback, and cows being milked à la minute.

The overall effect The Chefs Garden has on a salad is akin to the Wizard of Oz on the film industry (the first full length color motion picture). The lettuces, flowers, herbs, & vegetables have been operating in high definition while the rest of the produce landscape feels pretty dim.

The produce is always harvested to order, cut to specification, and delivered the very next day. At The Culinary Vegetable Institute, every event we host is technically a banquet, which means having the ability to order the exact number of pieces we need eliminates unnecessary waste. The product’s superb shelf life also allows us to confidently transport it for off-site events. And whether the Farmer in the bow tie is traveling with me or not, you can rest assured—bowtie service is always guaranteed.

Not all chefs have flexibility with an event space or uniform or style of service but all chefs have the ability to splash some color, flavor, and texture on their canvas.