HomeMy WebLinkAboutFairgrounds ReviewTo:
Deschutes County Fairgrounds & Expo Center
Att: Roxia Thornton Todoroff
From:
Jocelyn Tureck
Food Services Manager
VFW Post 4108, Redmond, OR
(541-420-8589)
R.E. OHA Fundraising Dinner for 360 guests on 2/28/2015
I have been requested to give feedback on our experience catering
from the kitchen at the fairgrounds.
The first item I would like to address is the level of helpful
hospitality extended by Butch. He met with us several times,
answered all the questions I could come up with, and made his
cooler available for storage of our prime rib the day before our
event. He was on site at the agreed upon time of arrival. Butch
balanced his presence to address all questions and give us many
helpful tips with freedom to work without feeling like he was
looking over our shoulders. This is hard to do. Butch could not have
done it better. He was there from start to finish. It was very
comforting to have Butch there as we closed up to ensure that we
left the facility cleaned as he wished. To those who do not manage a
kitchen: This is like having unknown relatives arrive at your house
and take over. An individual able to deal with this and stay relaxed
is very rare.
My dealings with Roxia were very easy. She made each step needed
clear. Roxia was always available for contact. I enthusiastically
endorse her professional manner of presenting the criteria as it was
in a period of flux. Our group, as I understand, was the first to cater
from the “outside”.
I cannot stress enough the belief that to have a second project in
progress at the same time as this size of event would cause
unworkable situations in the kitchen. No caterer will find all they
need in house, and will bring items of their own. The dishwashing
and sorting out of what belongs to who would be dismaying. Our
group would always need all ovens, and still not have enough. [We
cook items at the VFW to make up the difference). Let me just say
that we would not consider catering this event if another caterer
were working at the same time out of this kitchen. Butch might be
an exception.
It would be helpful in the future to have a cleaning checklist for a
cater crew to follow. The crew would have something to look at for
expectations, and Butch would have something to check off at the
end his long day.
Something is going to get broken. Perhaps a price list for breakage/
loss at least for china would be good. (We only broke one small
dessert bowl, but Murphy says larger losses will happen at some
point as the kitchen rental program goes forward.)
A list of items the caterer is to provide would be helpful. Examples:
Foil
Plastic Wrap
Dish Soap for Pots/Pans
Cleaning Towels
Coffee/Condiments
All Linens for Tables plus Skirting for Buffets
Aprons & Food Gloves
We asked these questions ahead, so no worries for us…
On a personal note for our crew: we’d love to have a table in the
kitchen with chairs to take a break and have a meal. We start work
on the day of the event at 7:30 a.m. and get done around 11:30 p.m.
Our average age is around 58. We all work for free and are proud of
what we do, but these old chickens need a place to roost now and
again.
The bottom right Blodgett convection oven needs a temp dial.
The middle tilt grill may need adjustment for temperature. When
set at 300 degrees, it boiled product when filled ½ full within 25
minutes of turning it on. The one to the left set at the same
temperature did perfectly.
If you think about buying any implements for the kitchen, I
recommend about 4 large high-heat rubber spatulas. They rock. I
never go anywhere without them.
To wrap up, your kitchen has many great tools to make a job go
easily. We especially loved the ovens, tilt grills, giant mixer,
warmers for holding food, rolling racks, ample cooler space, and
huge work areas. We thank you for allowing us to cater here. Your
15% charge on gross profit seems reasonable.
Jocelyn Tureck
Food Services Manager
VFW 4108
Redmond, OR
(541-420-8589)
djtureck@bendbroadband.com
*I have 20 years experience in professional food service. My last
paying job was Executive Chef of The Pine Tavern Restaurant in
Bend Or. I held that position for 7 years. This is a fine dining
establishment set on the Deschutes River. In the summer, we
expected to do 300 covers for lunch and 350 for dinner each day. I
say this only to let you know that these observations do not come
from a rookie.