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ICA communicater the official newsletter of the international caterers association

may | june 2011

Best Hors d’ Oeuvre Page 3

The CATIE winning events took place everywhere from under the sea to back in time.

➥ The winners this year were truly universal in scope and theme.


Chef of the Year Page 5

Best Main Course Plate Presentation Page 3


But whatever their initial GPS, we all knew where the producers of these events were come February 28…




…on stage at the CATIE Awards in

Las Vegas

accepting their awards for a job well done!

Best Use of Food as Decor Page 4

CATIE W Best Barbecue or Picnic Menu

Best Dessert

Added Touch Catering Marietta, Georgia

Puff ’n Stuff Catering and Events Orlando, Florida

An outdoor birthday party for a 30-year-old pregnant woman was an opportunity to have some fun with a menu pregnant with double meaning. There was a Build a Baby Burger bar, a Knocked Up Salad Extravaganza and Barefoot and Pregnant Cocktail. And of course, what pregnancy theme would be complete without a Potato Chip and Pickle Bar? This one served that perennial southern treat – fried pickles.

Proof that dessert is to be treasured… as waiters poured rose water syrup over a white chocolate balloon placed before guests, it melted, revealing its bounty. Inside was a creation of spiced cappuccino and chocolate sponge cakes soaked with Grand Marnier simple syrup, and enhanced with a perfect combination of gourmet confections.

Best Celebration Cake Highland Bakery Atlanta, Georgia

Best Buffet Presentation and Menu Vicky Crease Catering Johannesburg, South Africa

When a 200-pound Octopus shows up at a party, does it matter if he’s on the guest list or not? Yet this sweet sea creature WAS on the menu! This three-by-three-foot, 200-pound edible octopus was created for 600 guests of the Agua Vino Wine Tasting fundraising event benefiting the Georgia Aquarium’s Correll Center for Aquatic Health.

Peter Rabbit was the star of this baby shower that took place in a two-story mansion. Picking up on the French style of the home, the buffets and action stations set on the estate’s rolling lawns were presented with old-world flair.


WINNERS Best New Electronic Marketing Collateral A Divine Event Atlanta, Georgia

Best Hors D’oeuvre Catering By Design Denver, Colorado

A complete rebranding was in order when owners of four existing special event venues decided to acquire an off-premise catering company with a worn out, dated brand and message. The update was what the doctor ordered and the website, logo and look are as fresh as the food now coming from the kitchen.

A play on layer cake, this savory hors d’oeuvre combined balsamic compressed watermelon, whipped goat cheese, toasted pistachios, and fig balsamic syrup to transform something sweet into something savory and stylish.

Best Main Course Plate Presentation Innovative Mixology

A Divine Event Atlanta, Georgia

Good Gracious! Events Los Angeles, California

This summer supper served to a party of 22 guests was inspired by both seasonal and regional vegetables and flowers from the southern garden. The purple, green and white color scheme was built around the ingredients of a dish that was both southern and international in style and flavor — Pan Seared Athenian Style Gulf Red Snapper.

For a speakeasy themed event, the Bar Fly’s Bliss was a throw-back to the prohibition-era cocktail. The drink started with house-made bitters of rosemary and black pepper that put a kick in the roaring underground club scene.


CATIE W Best Use of Food as Décor Best Plated Menu

Feastivities Events and Catering Pittsburgh, Pennsylvania

Thomas Caterers of Distinction Indianapolis, Indiana

The lazy Susan – an iconic dining style – was refreshed with a new spin. Created as a large table at which guests sat, the turntable displayed beautiful platters filled with gourmet fare.

Breakfast at Tiffany’s. What more could a bride want for the ultimate bridal shower but a plated six-course breakfast in her favorite jewelry store with her favorite 12 people before it opened to the public? Complete with jewelry, fabulous food, cocktails, and last, but not least, edible individual cakes shaped like that very special blue box.

Best Tablescape Design A Joy Wallace Catering Production and Design Team Miami, Florida

Best New Food Concept

The economy found high-end clients looking for new ways to keep a low-profile when it came to entertaining. Instead of throwing lavish backyard parties for everyone, they wanted intimate gatherings. One solution was this custom-built backyard “restaurant” — a way to bring high-end luxurious style and dining with the comforts of home.

A Divine Event Atlanta Georgia Everyone is looking for the next cupcake to no avail. Rather than fight, this catering team joined in. This actual cup cake was an inventive approach that uses actual cups as the containers for individual trifles and then assembled in tiers.


WINNERS Signature Caterer for Best Event A Joy Wallace Catering Production and Design Team Miami, Florida I Heart the Eighties was an event that paid homage to the decade with creative visual references. MTV, Jiffy Pop Popcorn, the Limelight, leg warmers, CBGBs, Rubik’s cubes, all found their way in past the red velvet rope. And the menu was also totally rad.

Chef of the Year Margaret Chisholm Culinary Capers Catering Vancouver, Canada See Page 14

Signature Caterer for Best Wedding A Legendary Event Atlanta, Georgia A farm-style event at the groom’s family farm in Georgia encompassed three days of events at a space not normally used to hosting events and yet the end result was a wedding ceremony and celebration that was both farm elegant and farm chic.


ica at catersource

east region

ACE Award Winner

The 2011 Catersource Conference &

JPC Event Group New Castle, Pennsylvania

Tradeshow in Las Vegas was a great

In a market with many exclusively held venues, JPC Event Group has had to think outside the box to find and market new locations to its clients. “From a stunning Gothic library to a trendy theater in the round, opportunities are out there,” says Jody Wimer, owner/president. The cater-

collaborative environment for ICA and other partners of Catersource. This year, the ICA was a presence at the

ing company not only uses these venues, it helps them market and promote themselves. “Through web development, social media and creative open house tours, we have been able to assist these non-traditional locations in gaining momentum and a client following.”

ACE Awards and throughout the seminar programs.

south region

The Catersource ACE Awards

ACE Award Winner Puff ’n Stuff Catering & Events Orlando, Florida

The ACE Award was created by Catersource to recognize companies that have shown noteworthy achievement in the catering industry through culinary, business, community and professional development. This year’s winners were selected by the winners from 2010 and announced at the Opening Session and all of them were members of the ICA! Congratulations to all. Here is a little blurb from each one that helped make them winners.

Puff ’n Stuff Catering & Events has turned to video to tell the company’s story, says Erin Watson, marketing manager. “While photos enhance written words, the company believes that video is an even more effective medium to demonstrate the value of its exceptionally prepared and uniquely presented cuisine.” Puff ‘n Stuff not only uses videos of stations on social media and its website, it embeds them in digital proposals to clients. Watson says, “When a bride’s parents, a corporate leader or other decision-maker often resides in locations far from the information-gatherer, it’s essential to give them every possible opportunity to experience the value in their purchase.”

midwest region

ACE Award Winner Lon Lane’s Inspired Occasions Kansas City, Missouri As a marketing strategy, Lon Lane’s Inspired Occasions offers gift certificates to charity auctions for events in private homes — everything from a dinner for two to a cocktail party for 20–25. “We have found this to be the most successful way to sell our products and services,” says Lon Lane, president.

west region

ACE Award Winner Someone’s in the Kitchen Tarzana, California Someone’s in the Kitchen has diversified profit centers within the company to create opportunities for expansion, including drop-off corporate catering and 5 Star Kosher Catering. “By providing extensive services, maintaining a consistent presence, generating a positive image and


committing to absolute excellence, Someone’s in the Kitchen has become a name that can be recognized in a corporate office to a casual household,” says Joann Roth-Oseary, president.

ICA John Mossman Award Pauline Parry The ICA honored Pauline Parry, owner of Good Gracious! Events, with the John Mossman Award during the ICA Annual General Meeting. The award, which has only been given out six times in the past two decades, is given to those individuals who have gone above and beyond the call of duty in service to the ICA. Parry, a Board of Director member for years, elevated the bar for others to come by spending her own time and money to produce seminars and events for the ICA the likes of which had never been seen. She has also opened the doors of her company to other ICA members through work exchange programs, tours and even an all-expense paid trip used to promote ICA’s CaterArts in 2010.


ACE Award Winner Kriston Food & Beverage PTE Ltd, Singapore Kriston Food & Beverage put GPS tracking on all of its delivery vehicles, so an event planner or catering manager can track the vehicles from the office. “Not only is Kriston now able to advise clients on the approximate timing of arrival when they call, the planner can also advise the vehicle driver on routes he can take to avoid traffic jams, or when an emergency crops up with other delivery vehicles,” says Adrian Ang, marketing executive. The GPS tracking also lets planners track how long the delivery takes once the vehicle is stopped, all of which helps be efficient with manpower and vehicles.

The award was the icing on the cake for Parry. Only days before she had been inducted into the Event Solutions Hall of Fame. ICA is thrilled to have caterers of this caliber as members and on its Board of Directors.

ICA Scholarships Awarded at Catersource Sterno Scholarship Winner John Homrighausen Americana Catering, LLC and J-Bar-H Texas Foods The David Keener Chef Scholarship Award Carey Barnes Stone Creek Catering The Reinhard Jacobs Chef Scholarship Award Cathy Cugini The Dennis Inn/Treats Catering ICAEF Scholarship Winners Carmela Cain Marty’s Caterers Dianne Evans Best Catered Events Merrell Dorris Main Event Productions Aymee Brace Puff ‘n Stuff Catering Aaron Kaniecki Good Gracious! Events Victoria Lewin Select Service Caterers Christine Graham Hospitality Services, University of Guelph Jennifer Mentzer Mac’s Parties & Provisions

For the first time ever, the ICA created The Inspiration Zone within the Attendee Lounge at the 2011 Catersource Conference & Tradeshow. The area was constantly filled with people browsing through hundreds of examples of marketing materials and event photos tirelessly compiled by Jody Wimer, president/owner of the JPC Event Group and ICA board member and marketing chairperson. They then could upload those pieces onto USB drives or, if they signed up as a new member, take them all home in a CD. In fact, by offering the CD of more than 800 of these images and pieces to caterers who signed up to be members of the ICA, the ICA was able to increase its membership by more than 150 new members – a record! (See page 16 for a list of all the ICA’s new members.)


small bites

Good Taste Never Looked So Fresh and Simple member news hot off the grill! Another catering star is born as Vicky Crease, owner of Vicky Crease Catering in Johannesburg, South Africa, takes her great taste to the airwaves. The show, called Fresh & Simple, airs on the Home Channel in South Africa and features episodes of Crease creating luxurious tabletops, sourcing ingredients and creating a meal at home for friends. Vicky Crease

The Medium is the Message When the medium is a T-shirt, the message is allowed to be a bit irreverent. Inspired to create a T-shirt that event and delivery staff would wear and that would get clients talking, Richard Wimer, co-owner of the JPC Event Group in the Pittsburgh area, created these T-Shirts with the message “I’m a Caterer. What’s your Super Power?” Of them, Richard says, “During the design process I turned to someone who is nothing but fun to refine our slogan — my 13-year-old daughter Makenzie. Client reaction has been filled with smiles and laughter, and the

Caitlyn, Makenzie, Richard and William model JPC’s new T-shirts

staff has requested capes to match!”


Thank you for your contributions to the

Sweet of



atersource values our partnership with the ICA as a crucial piece of the annual Conference & Tradeshow. Our growth and success is a direct result of the many informational, useful and inspiring sessions, events and activities the ICA sponsors and produces each year. With the ICA and its esteemed members, we look forward to many more years of achieveing exellence in education together! Mark your calendars and save the date for


C AT E R A RT S : T H E C U T T I N G E D G E Once a year chefs from around the world put

ICA CaterArts will take place July 31-August 3 at Sullivan University in Kentucky. Member pricing for the conference is $545 when you register before May 15; $595 if you register before June 15 and $645 after June 15. For more information and a registration form, please go to You don’t have to

down their knives and leave their own kitchens to enter the other kitchens at Sullivan University in Louisville, Kentucky, and cook with and learn from top catering chefs. ICA’s CaterArts: A Master Culinary Conference, July 31 – August 3, takes participants to the cutting edge of culinary prowess and innovative trends. They return to their own knives and kitchen renewed with fresh ideas and techniques.

Chefs will:

be a member to attend!

• Learn new techniques that cut down time in prep and on-site; • Get cost-cutting ideas that help the bottom line;

“It’s time to turn up the heat!” Joanne Purnell

• Discover resources across the globe that will add spice to their menus and set them apart from the competition; • Become part of a network of catering chefs that call on each other throughout the year for ideas, feedback and brainstorming. And! Learn from the industry’s top professionals:

chef talk “As my first ICA event I didn’t know what to expect from CaterArts. I found that the intimate group setting made it easy to connect with other caterers. This is something I had tried to do at other catering conferences but because of the size found much more difficult. This group was the cream of the crop.”

How to gain market share and attract clients through social media with Brent Prockert from All Seasons Catering and Liese Gardner, Mecca Communications; Take a virtual tour of the facilities of Puff ’n Stuff Catering, La-Tea-Da’s and Mitchell’s Catering during Lunch and Learn;

– Tobe Finch, Director, Happy Day Catering, Lewisdale, Idaho “We really enjoyed attending sessions such as Molecular Gastronomy; things we don’t normally do. The session reignited our enthusiasm for modernist cuisine. We are now putting pearls and orbs on every menu! Without a doubt, getting cutting-edge ideas as well as ways to help the bottom line, is the reason we attend every year of CaterArts.”

The art of cake decorating with Jody Wimer of JPC Event Group. “The whole point of the theme this year is to relight our passion,” Joanne Purnell Culinary Council Chairperson. “We all get into a daily routine in our kitchens. This conference gives catering chefs the time and the tools needed to rethink, relearn and rejuvenate themselves, their menus and their teams. It’s time to turn up the heat!”

– Karen O’Connor, Executive Chef, Daniel et Daniel, Canada


NEW SESSIONS For the second year in a row ICA Culinary Council Chairs Joanne Purnell, Chef de Cuisine of Good Gracious! Events, and Ken Barrett, Executive Chef of Different Tastes have designed a curriculum of unique sessions taught in demonstration, presentation, and hands-on styles.

CaterArts is all about Relighting the Passion; passion you can see in Greg Shapiro’s face at last year’s Master Culinary Conference.

“New this year is The Knife,” says Purnell. “It’s four hour-long sessions spread throughout the course of the conference. Each session takes the chefs through a different aspect of creating a cocktail party for 150 people. The menu they create will be served at the final night event.” Like many of the sessions, this one is designed to hone the chefs’ skills through team interaction. Purnell and Barrett have also designed Pop-Up Challenges, small tests for chefs that will take place at any given time, keeping them ready for anything. Fun, and fundamental, the Pop-Ups will test chefs’ skills at anything from shucking an oyster to dicing an onion.

A hands-on session on decorating cakes will be presented by JPC Event Group.

A Hot Kitchen: Top catering chefs from around the world meet for hands-on classes that allow them to exchange ideas leading to cutting-edge, competitive menus back home.

Buisness information is also on the CaterArts menu! Get information on effective performance management and operational strategies from Brian Palazzolo.


sales and marketing

five easy tips to writing (and promoting) a great blog by liese gardner back and interaction. Perhaps a give-away for the first three people who send back an e-mail comment, or a value-added promotion on certain items in your newsletter will work. Or you could solicit ideas from readers on how they have used your product, or ask readers for their favorite holiday recipes and publish those that you found most interesting.

By now you know that blogging is something that you want to do and why – it allows you to engage with clients on a more personal level, it’s a great addition of current news to your web site and it helps optimize your site for better search engine standing. There are now a daunting amount of statistics to support why blogs work and just as many different philosophies on how to write them, what to include, when to post and what widget or gadget or app or gizmo to add to make them more interactive.

2 content

So much so that now what was simple is complicated again. Because what you really want is to do it, let’s just start by making it simple. Note: this article assumes that you already have a blogger or wordpress account that either links to or is located on your web site.

Connections start with content. Once you know what image you want to project, then you can begin figuring out how you want to say it. First, get organized. Map out at least three months in advance of blog posts. Start with one a week – try to post on a Monday or Tuesday.


Second. Share something with your readers that will inform them, but also present you and your business in keeping with your image. Do you want your clients to think of you as gourmet and foodie or as picnic and barbecue? Knowing that will help you decide what to post. A word here: If you are talking all about food then it won’t matter too much what the event is. But if you want to show them that you are full-service catering, then talking to the bridal client one day and your picnic client the next will confuse readers. I’d suggest two separate blogs if that’s your end goal.


The goal of your blog is to educate, entertain and inform. It’s not a promotional tool as it is a way to communicate and connect with your reader. And to do this successfully, you need to at least have the basic marketing questions answered – who are your clients, where do you want to find new clients, what do you want them to know about you and how do you want to tell them? Just to jump ahead for a moment, in the world of 2.0, it’s all about making a two-way connection. As you progress, find new ways to engage the reader and to create feed-





Use Facebook and Twitter to drive traffic to your blog. It’s this area where I find most people get lazy. “Check out our new blog” is about as appetizing a come-on as “the buffet is open and has food on it.” You wouldn’t sell your food like that! Don’t do it to your blog.

give back

Is your post helpful, inspirational, friendly, informative? All of the above? Remember to approach and write everything with the reader in mind. What will he or she get from this information? If the post is about an award you’ve won for an event, highlight some of the great points about it, perhaps a recipe, give the reader an insight into your catering philosophy, the challenges you faced or something important you learned while producing the event.

When you link on Facebook, link the actual blog post, not the entire blog. That way, if someone sees the Facebook post next week, they will still link to the relevant post. And when you do link, a thumbnail will come up. Because you have a photo to help sell it, you don’t need to be as catchy with your wording. However, on Twitter you don’t have a photo, only a link. In this case, having a fun one-liner will help raise interest in people and get them to click on the link. @thewriteshot, a wedding photographer, always has a catchy lead-in to her blog posts. A recent one was “Why doesn’t @chriscozzone like this photo?” The tweet included the link and we find out that it’s a photo of a building and her post is about how Chris, the company’s top wedding photographer, believes that great wedding shots are about capturing emotion and people, not something that is only brick and wood. It’s promotional, yet topical and fun.

And give back to your creative partners with links to their sites. I’ve talked about being selective when it comes to content and will discuss photo quality in No. 4 but conversely, be inclusive when it comes to creating stories. Involving vendors, venues and even clients in your newsletter will widen your readership and create more varied editorial voices and content


a picture is worth a thousand words

two more things that help

Still true, even though keywords and phrases are worth a lot too! But really, it’s easy for a caterer to make a photodriven blog, one that people come to knowing they will see some great shots of food that will inspire them. Make sure you have good photos. I understand that caterers are usually rushing around at the last minute at parties and that it’s hard to get photos. But consider doing a photo shoot day in your offices and setting up a few of your signature dishes, a tabletop or a buffet look, and taking a few photos that will at least get you through a month of blogs. Plus they can be used on your website or Facebook page.

To make it easy for readers to know when you post, go to and sign up for the e-mail subscription widget that will place a sign up form on your blog. And to make it easy for you to see who is tuning in and when, apply Google Analytics or Statcounter ( is free) to your blog. And here I said it would be easy! Truth is, anything we start is complicated at the beginning. Like any new language there will be words or concepts that sound strange in the beginning, but truly, blogging is an easy form of communication that you and your staff (because it’s a team effort) will understand at a deeper level the more you do it. See you online!

View your images with a critical eye. If they are blurry, not lighted well or just plain unattractive they can do more harm than good.


chef profile



also oversaw four off-site kitchens. The final numbers were: 578 events, with more than 59,000 people served over the 17 days of the Olympics with a total staff of 500 chefs, event staff, kitchen and operational personnel. What ultimately made Culinary Capers’ Olympic experience an extraordinary success was a culmination of the development of fundamental systems implemented by Chisholm such as sophisticated software that houses all the recipes, to kitchen and staff manuals. And most importantly, the hiring and training of a diverse and awardwinning kitchen team made it possible to serve high quality cuisine for an unprecedented number of clients. Throughout 2010, Chisholm also supported menu development and testing for Culinary Capers’ sister company, Culinary Capers Beijing. She advised and worked on

Executive Chef Margaret Chisholm Culinary Capers Catering Vancouver, British Columbia

recipe development for both the catering menus and SWITCH! Restaurant that opened in 2010. Chisholm also contributed kitchen staff to Beijing to assist with the implementation of training and systems.

Born in Montreal into a family that hails from the great food loving traditions of the Canadian Maritimes, Execu-

By all accounts, this was a very busy year for Chisholm

tive Chef Margaret Chisholm started cooking at a very

but she still found time to give back to her community. She

young age. She apprenticed with well-known chef Ann

has worked hard to cultivate strong relationships with her

Rosenzweig of New York’s Arcadia Restaurant after grad-

food distributors, suppliers, and retailers. These on-going

uating from Peter Kump’s New York Cooking School. Be-

partnerships have allowed her to leverage that goodwill

fore joining Culinary Capers Catering in 1997, Chisholm

into cash and food donations that have aided her partici-

was a highly acclaimed chef instructor at Dubrulle French

pation in a variety of important non-profit projects. And as

Culinary School in Vancouver.

she has for the past 12 years, Chisholm found time to donate her time to organize cash and food donations,

In 2010, when Vancouver played host to the Olympic Win-

cook and host professionally prepared, delicious meals for

ter Games Chisholm helped guide the strategic develop-

low-income individuals in Vancouver’s downtown Eastside.

ment of the food service plan for $4.3 million worth of Olympic business. She was an integral part of putting to-

Part of what makes someone Chef of the Year is that they

gether a human resources strategy to recruit experienced

simply make it happen with no thought to rewards, or

chefs and cooks over the Olympic time period. In addition

awards. Yet this was a year that really put Chisholm to the

to running the commissary kitchen around the clock, she

test and she passed with flying colors!


Fennel Pollen Dusted Lingcod and Lemon Risotto Cake

Lemon Risotto Cake Serves 8

Serves 8

Preheat oven to 350° F.

1-1/2 cups Arborio rice 1/3 cup onion, diced 1/2 cup dry white wine 4 cups or more vegetable stock 3 tablespoons olive oil 1/3 cup Parmesan cheese 1 teaspoon lemon zest 2 teaspoons lemon juice 3 tablespoons chives, chopped 1 tablespoon unsalted butter Salt and pepper, to taste

Season fish lightly with sea salt. Dust lightly with fennel pollen, orange zest and chiles.

Spray 8 3-inch round molds with non-stick spray on a baking sheet.

Bake for 9 to 13 minutes, or until firm and barely flaking just at the edges.

In a medium sauce pot bring vegetable stock to a simmer.

Chef’s Note: This is a favorite on our spring-summer menu. Lingcod is very much a trend here in Vancouver and sustainable as well. 8 5-ounce lingcod fillets, skin removed 2 teaspoons fennel pollen (or 1 teaspoon ground fennel) 1 teaspoon orange zest powder or granules, optional Pinch red chiles Sea salt, to taste

In a separate pot, sauté onions in olive oil on low heat until sweet and translucent. Season with salt and pepper. Add rice and sauté 2-3 minutes over medium heat. Add wine and reduce by half. Begin to add small additions of hot stock to the rice, stirring constantly until rice is al dente, but not at all chalky or mealy in the center. Fold in cheese, chives, butter, lemon zest and juice. Season to taste. Distribute risotto into prepared molds. Chill 1 hour. Remove rice cakes from molds and lay on a small pan. Wrap with a piece of parchment then foil. Refrigerate until ready to serve. Reheat covered in a 375° F oven for approximately 25 to 30 minutes. Serve hot.


ica member benefits Elite Catering, Dayton, Ohio ERL Food Services, Inc., Baltimore, Maryland Evan Williams Catering, Lawrence, Kansas Finesse Cuisine, Chicago, Illinois Floral Artistry, Sanibel, Florida Food for Forks, Sag Harbor, New York Franina Restaurant, Syosset, New York Fresh Cut Catering & Floral, Flowood, Mississippi G.E.T. Enterprises, Inc., Houston, Texas Geppeto Catering, Inc., Riverdale, Maryland Good Food Catering Company, Wesley Chapel, Florida Gunners Restaurant & Inn, St. Marys, Pennsylvania Hamby Catering, Charleston, South Carolina Haute Gamme Maitre Queux, Quebec, Canada Hearty Foods Gourmet Catering, Wallingford, Connecticut Highland Bakery, Atlanta, George, Huron House Catering, London, Ontario Impressions Catering, Cleveland, Tennessee John Serock Catering, Malvern, Pennsylvania King’s Carriage House, New York, New York Klassic Catering, Abbotsford, British Columbia Laura’s Gourmet Catering LLC, Battle Creek, Michigan Le Gourmet Catering, Carga Doral, Florida Lori’s Catering, Harrison Hat Springs, British Columbia Marcia Selden Catering, Stamford, Connecticut Meredith’s Catering, Berwyn, Pennsylvania Michelle’s Memorable Meals, Ltd., Lethbridge, Alberta Mobberly Baptist Church, Longview, Texas Moghul Caterers, Edison, New Jersey Moghul Catering, Louisville, Kentucky Morrison Healthcare Food Service, Hendersonville, Tennessee Mosaic Unique Events, Richmond, Virginia Natalie Littlefields Catering Unltd., Las Vegas, Nevada New Group PTE LTD Occidental College, Los Angeles, California On Occasion Catering & Events, Paltine, Illinois Ovations Food Services, Lutz, Florida Palm Beach Catering Service, Inc., West Palm Beach, Florida Pamela’s Traveling East, Newburgh, New York Pangea Catering, Gardiner, Maine Perfect Parties Inc. & Elizabeth’s Cafe, Madison, Connecticut Platinum Services Event Rental, Vacaville, California Polonia Catering & Market, Mokena, Illinois Raja Sweets & Indian Catering, Union City, California Red Rocks Country Club, Morrison, Colorado Rowe Cuisine, Winnetka, California Savor the Flavor Catering, LLC, La Verane, Tennessee

Welcome New Members!

You are probably scratching your head saying “This is normally where the new member profile” appears. And you would be correct. Believe us, at ICA headquarters we are beyond thrilled to welcome so many new members this month! So much so, that it seemed wise to take this piece of newsletter real estate to really delve into how to take your ICA membership and get the absolute MOST out of it. Our goal is for you to feel connected, supported, engaged, inspired, educated and a whole host of other adjectives. Following are the keys to help you do just that, but first, say hello to new members …


119 Chops, Statesboro, Georgia A Catered Affair, Inc., Montgomery, Alabama Above and Beyond Catering, San Francisco, California ACT. Eventos, Huixquiucan, Edomex All In Good Taste, Coral Springs, Florida Amato Catering, Seattle, Washington Bon Appetit, Portland, Oregon Bourassa Catering & Events, Wallingford, Connecticut Brancato’s Catering, Grandview, Michigan Capriotti’s, Tresckow, Pennsylvania Carmona NY & Co., Brooklyn, New York Catering by Partyserve, Tulsa, Oklahoma Catering Creations by Toni, Yakima, Washington Catering DSM, Des Moines, Iowa CCS Services, Toronto, Ontario Chartwells / Compass Group, Bloomfield Hills, Michigan Chef Jeni & Co., Sioux Falls, Douth Dakota Cherry Tree Catering, Okemos, Michigan Chez Marie, Panama Christopher Newport University, Newport News, Virginia Classic Kitchen Association, Healdsburg, California Colette’s Catering and Events, Fullerton, California Continental Catering, La Mesa, California Country Kitchen Catering, Coloma, Michigan Crackers Catering, Colorado Springs, Colorado Crazy Fork Catering, Miami Lakes, Florida Crystal Sea Holding, Greythorn, Victoria Culture Royale, Jakarta Deco Rent, San Salvador Diamond Catering, Syracuse, New York Divine Events, Las Vegas, Nevada Dominique’s Catering & Special Events, Culpeper, Virginia Eat Your Heart Out Catering, Falmouth, Massachusetts Elice Catering & Food Services, Hayward, California



Shoup’s Country Food, Inc., Frankfort, Illinois Silverleaf Caterers, Riverdale, New York Simply Delicious Catering, Springfield, Missouri Sodexho, Houston, Texas Something Different Party Rental, Paterson, New Jersey Couture a la Cart, Welland, Ontario Texas A & M University, College Station, Texas The Butler Did It, Edmonton, Alberta The Happy Catering Company, Homewood, Alabama The Jacob Henry Mansion Estate, Joliet, Illinois The Kitchen Porch, Chilmark, Massachusetts Twohey’s Restaurant, Pasadena, California University of Saskatchewan, Saskatoon Valley Service, Tyler, Texas Vanderbilt Catering, Nashville, Tennessee West Coast Cuisine, Altadena, California You Should Eat! Catering, Atlanta, Georgia


It takes a village, and the ICA is no exception. We value member participation in committees, at ICA sponsored events and conferences, during membership drives, and to share your knowledge through the webinar series.


Submit your favorite “Real Weddings” for the opportunity of a national bridal blog feature! An exciting new member benefit that offers you the opportunity to catch bridal attention on regarded blogs like The Perfect Wedding Guide, WeddingAces, OneWed and more.

LEARN ENTER Take advantage of all the amazing educational opportunities that are free to you as a member. The Webinar series is pure learning and inspiration brought right to your computer each month. The chance to network and receive advice from seasoned pros sharing their experiences and knowledge about all the issues you face today.

Begin to think now about the innovative, ingenious or signature events or culinary items you will be creating throughout the year, and make plans to capture them on “film.” This forward thinking approach will ensure that you have a wealth of entries to choose from for the prestigious ICA CATIE Awards.



From the master culinary conference CaterArts where you receive the finest in hands-on culinary training, to the focused Regional Education Days or Culinary Learning Journeys, attendance avails you to the learning experiences of a lifetime.

We’d love to get to know you better by featuring your company for a new member profile, or share your work with us for inclusion in our amazing Inspiration Zone. Sharing is what the ICA is all about!


Engage with your fellow members through the ICA social media outlets on Facebook, Twitter and Youtube. Interact with your board member “Ambassador.” Enjoy opening the e-mail blasts and the CommuniCater newsletter that are created to keep you informed and inspired.

For editorial submissions for the new member profile, a wedding blog feature, or the inspiration zone, please contact ICA marketing chairperson Jody Wimer:


president’s letter

Dear ICA Members:

So what does the future hold for ICA you may ask?

As I write my inaugural letter to you, I am energized by the great opportunities that lay before us as an organization; opportunities forged by embracing change during turbulent times.

We have boldly moved the organization to a management company in order to ascend to the next level of professionalism and development. The ICA Education Task Force is currently creating a plan and path for new and seriously focused education opportunities for 2012 which we will be excited to share as the tract solidifies. And a user-friendly website to engage members with useful information and enhance the world wide caterer search is currently in development. These are truly exciting innovations and opportunities coming to you, our members.

Much in the same manner as each of our member companies, the ICA has had to face the changing landscape of our industry and the economic turmoil of our nation. As a result, we found ourselves at a crossroads faced with choosing status quo and decline, or embracing change and forging new paths to move forward.

When contemplating what makes the ICA unique from other businesses that have not survived the transitions of the recession a clear and concise answer resounds: You – our ICA members. We are honored that despite the turbulence of our time, ICA membership is at record high levels and our renewal retention rate is at 90%. We count ourselves blessed to have a diverse group of member companies comprised of various sizes and formats that share the true desire to be better at what they do. And our goal in the coming years is to continue to innovatively provide education that encourages you, engages you, and above all, inspires you.

Choosing the path of change led to downsizing, cuts in expenses, moving ICA headquarters and facilitating many tough decisions in order to survive. During this time of transition, the board of directors took on multiple administrative roles in order to keep the organization viable for the members. But through all the changes undertaken and hard work expended, the dedicated focus of the ICA has been for and on behalf of its members. During the past two years our emphasis has been on developing superior membership benefits for our members that include:

I wish you enough…

◆ Our alliance with Catersource to bring you useful education from top industry professionals ◆ The ICA Inspiration Zone comprising more than 1,700 photos and recipes ◆ Webinars with a twist – a monthly education session brought to the comforts of your office with networking opportunities during the last twenty minutes

Jen Delaye

◆ REDS- Regional Education Days with a stellar line up of speakers, activities and education

CEO, The JDK Group

President, ICA Board of Directors

◆ A new and improved 2011 CaterArts Conference ◆ An expanded social media presence on Facebook, Twitter and YouTube to foster education and networking among the catering industry


board of directors President Jen Delaye President Elect Pat Christofolo Treasurer Olive Chase Secretary Richard Chenoweth

International Caterers Association 877.422.4221 Liese Gardner CommuniCater Editor 323.930.9320 Lisa King Design CommuniCater Designer

Immediate Past President Kendall Collier, CSEP

directors Kimberley Jones CPCE CEC Kathy Craig Boniface Imo-owo Steph Zilli Susan Mason Greg Karl Heidi Vail Warren Dietel Linda Sample Jody Wimer Dan Smith

honary directors Jack Milan Joann Roth-Oseary Meryl Snow Mary Crafts Joy Wallace Pauline Parry

Copyright 2011. The CommuniCater is produced and published six times a year by the International Caterers Association Educational Foundation and is distributed to members of the ICA as an educational tool. The ICA does not claim to be engaged in rendering legal, accounting or other professional services. Any and all contents printed herein may not be reproduced either in whole or in part without written permission from the ICA or the International Caterers Association Educational Foundation

Communicater Newsletter May/June  

International Caterers Association newsletter

Communicater Newsletter May/June  

International Caterers Association newsletter