We were staying at the Hilton which is where the conference was being held and working in their kitchen. Working in an kitchen that is not your own is stressful enough, but then throw in chefs from other companies that have volunteered to help prep and our own event staff that know a little about helping in the kitchen, and it can make the situation worse. We had two and half daysto prep about 85% of the food for the event which was on Tuesday night.
The menu was a "his" and "hers" type of theme. They each had their own appetizers, speciality drinks, desserts and action station menus. There was a fake bride, groom and wedding party. They would wander around and mingle as if it were a real reception. It was fabulous. The room was beautiful and we had plenty of food and no one went thirsty. I think that means it was a success.
I will admit I was dreading the trip. I arrived at work at 4 a.m. on the 22nd we packed the food we had already prepped and hit the road by 6 a.m. We arrived in Las Vegas by 12:30 ready to unload everything we had brought. After a tour of the room where the party would take place and the kitchen we would be living in the next few days we ate a quick lunch and got right to work. We finished at about 6:30 and had dinner reservations for 8:30. At about 11:30 we were in our rooms hitting the sack having to be back in the kitchen by 7 a.m. the next morning.
Monday morning the alarm goes off and I get out of bed, hit the shower and walk down to the kitchen. We had a quick continental breakfast and pulled out the knives and went to work. Luckily we were ahead of schedule so Kalli, Adam and I were able to go out and enjoy a little of the strip. We hit M&M world (to get the kids treats from Vegas) and the Coke store. Took out picture with Elvis and Micheal Jackson and my favorite color M&M the green one.
We needed to save out feet for Tuesday night so we decided to head back. We saw a photo booth and could not resist so we squished ourselves in it and made a memory. Tuesday rolls around and we are in the kitchen again at 7 a.m. ready to begin another long day. We had chefs from all over the country helping us prepare and cook that day. The event started at 7 p.m. and was supposed to wrap up at 11 p.m. The chefs were told to leave after we had broken down our stations in the back which we finished up at about 11:30 p.m. The rest of our crew were there until about 2 a.m. They were up again at 8 a.m. ready to load the last of our things and hit the road to head back home.
The event was a success and proves to me that I am blessed to have a skill that can take me to any kitchen any where and be able to do my thing. I am also grateful for the wonderful team we worked with. It was not possible without all of them. We are more like a family and I know this experience will be with all of us for a long time.
I was able to take a few pictures in the kitchen but none the night of the event. I am also in charge of a section of our work blog. I am sure there will be more pictures there. www.culinarycrafts.com click on the blog link.
Mixing wild rice pancake batter
Scooping the pancakes
Flipping the pancakes on the grill to cook
Kalli scooping 1300 Lamb Burgers
Seperating butter lettuce for
Pork Wraps
