Caterers take center stage

It don’t mean a thing, if it don’t go ka-ching!" In the food industry where my life revolves, the catering business certainly takes a lucrative, sizable slice of the pie.

If you’ve ever attended a gallery opening, a bridal shower, a serious meeting or even a christening, you’ve probably had a catering experience. If you have found yourself between oohs and ahhs after finding the food simply divine and the presentation stunning in the midst of an elegantly appointed wedding reception or a plated fund-raiser, you almost definitely have the catering team to thank for.

Catering was once mistakenly perceived to be pretty straightforward and simple: You get somebody to cook some food and have it served. In actuality, catering involves a whole lot of planning and preparation, teamwork, and much more. Where food was once the star of the catering world, now it is only part of the equation. Most catering businesses today have grown to include full event planning. While food still remains the focal point of the occasion, it is just part of a broader mission. It is about satisfying the senses of sight, hearing, touch, and smell. Creating the right atmosphere that will make an event special and memorable – paying attention to details from the decor to glassware, from flatware to flowers, from lighting to linens, and from tables to tunes, everything should complement the food to create a unified overall experience. Today, caterers work doubly hard to make sure all the pieces of the puzzle fit, and that’s what makes their business flourish.

On that note, I would like to extend my congratulations to the Food Caterers Association of the Philippines (FCAP) who just recently concluded their Second Caterers Conference in scenic Marikina City.

The FCAP was born in 2001 when an intrepid group of catering companies felt the need to professionalize the industry, hence forming an association aimed towards meeting this goal. Realizing that their profession is a booming business in the country, providing steady employment for countless individuals, the FCAP wishes to unite all caterers under a common banner in order to drive the industry to even greater heights, both locally and internationally, through the interchange of ideas and education.

This year, their theme centered on "New trends, new equipment – enhancing our taste in catering." I was invited to be part of the affair, which I found as festive and enjoyable as a town fiesta.

The program in itself was unique. For an opening prayer, an ensemble of dancers performed a musical interpretation symbolizing the harvest of food. Marikina City Mayor Marides Fernando cut the ceremonial ribbon.

Food presentation is an essential factor to catering, a point brought home by culinary icon Reggie Aspiras as she shared new tips on the art of food styling, while Jaime de Vera demonstrated his skill with the knife in a fruit and vegetable carving demo, as Nestlé had a tablescape floral styling presentation. Talks on relevant issues were also held, such as food hygiene and sanitation by Robert Dimayuga of ECOLAB, and healthy seafood cooking by Alson Aquaculture Corporation. What could be a better, sweeter finale to the program than a presentation of quick desserts from chef Dennis Hipolito? Short and sweet indeed!

Different stalls showcased the latest in kitchen and cookware equipment. However, I was heartened to see time-tested, traditional foods showcased as well, such as Marikina’s homegrown everlasting, the town’s culinary heritage to us, which is a more filling and delicious version of the embotido.

Also on display were the intricate and beautiful Japanese paper lace cuttings by Lola Ocampo, which are used to wrap pastillas candy. I have been suggesting this to my wedding cake clients as wedding giveaways. Not surprisingly, they loved it, and pretty soon it became a popular request. As long as this grand old lady is breathing, she will generously share her time-honored craft with us. But in this time-pressured world we revolve in, only she has the patience and grace to perfect this meticulous art form.

Another homegrown craft was showcased. I’ve encountered these ingenious bamboo shavings formed into different figures like small birds and swans. They make excellent keepsakes and giveaways. It just proves that despite advances and innovations in science and technology, nothing will ever replace the skill and passion of a craftsman. If it comes from the heart, it is here to stay and endure through time.

Speaking of art, the Riverside banks’ famous artists took part in this fete, displaying their works that celebrate food as its subject in all forms and mediums.

To sum it up for easy digestion, the conference was the ideal venue for caterers to share ideas, discuss trends and just bond, which is a good thing in this seemingly competitive cutthroat environment. In work as in life, one becomes better and more successful when he learns and grows through others’ experiences.

Once again, I wish to extend my best wishes to the FCAP. May you continue to flourish and succeed in your aspirations. Keep the front burners bubbling as you continually manage the balance among delicious cuisine, over-the-top presentation styles, and high service standards, whether you’re serving an intimate group of 10 persons or a grand gathering of 500. When you have all that in complete balance, it will be absolute perfection!

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E-mail the author at henysison@pacific.net.ph.