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• by:
• Halvorsen, Francine

A solid foundation for anyone looking to begin a career in catering.
–Dr. John J. Bowen, President, Johnson & Wales University

Very informative, with great tips from experienced chefs.
–Alain Sailhac

I wish I’d had Catering Like a Pro 25 years ago, when I began my career. I would have made fewer mistakes (and more money).
–Henry Meer

This complete, up-to-date guide to the art of catering presents all the proven business advice you need to put profits and success on your menu. It’s packed with practical guidance on event planning, cooking, sanitation, and business practices, as well as wisdom–and recipes–from the biggest stars in catering. You’ll find indispensable advice from François Dinot, Director of L’Académie de Cuisine in Bethesda, Maryland, who has catered many high-level government events in Washington, D.C.; Liz Newmark, President of Great Performances, one of New York’s premier caterers; and Jacques Pépin, award-winning cookbook author and Dean of Special Programs at The French Culinary Institute in New York City. And there’s more: