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| Mandarin hotel bartender |
I asked each chef', "What was the inspiration for the dish you're serving tonight?" (Chef Buben's video is not included below due to a problem with the video). Here's the answer:
A highlight of the evening was crossing paths with a student with L'Academie de Cuisine's Professional Cooking School. It was great to see him working alongside Chef Chittum. I wish the young man a bright and successful future.
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| Chef Patterson and student |
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| Chef Chittum and Iron Gate staff |
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| Chef Meek-Bradley and staff |
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| Chef Scarpone |
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| Chef Buben |
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| Chef Sunderam |
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| Chef Phan and staff |
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| Chef Katsuya Fukushima and staff |
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| Chef Meek- Bradley serves the crowd |
I completed taking photos of the reception and silent auction area and walked into the dining space to take photos of the podium. I saw one of my contact's staff and asked which table were we sitting at. I looked at the table and began to walk into the hallway when my contact walked up to me She excitedly explained that there was a mix-up in communication about seating and that they were looking into it and would I wait a few seconds. Something didn't sound right. I stepped into the hallway and sampled the dishes the chefs prepared for the reception. As I placed my plate on a tray to be removed I heard, "Oh there she is" and looked up to see my contact and her cohort walking toward me. They explained that because of some mix-up there were no seats at the table and no seats available in the dining room and they tried really hard to secure a seat for me. And only staff from organizations such as the Washington Post ate at such events.
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| gift bags for attendees |
I listened and watched as my contact and her cohort spoke. At this juncture in my life's journey I have developed a stronger sense of when people are not being truthful (the body also provides gives 'signs' when most human beings are being untruthful, but that is not the focus of this blog). When my contact finished speaking I asked if I could retrieve my camera bag and other belongings from the locked room. My contact's eyes widened when I explained had I known I would not experience dinner I would have purchased a ticket as a member of the James Beard Foundation.
My experience as a event organizer, volunteer, and speaker ran contrary to what was unfolding in front of me. As an event organizer I always made sure volunteers and media personnel were taken care of - food and beverage was set aside or tables were designated for volunteers and media. It was my way of acknowledging the time and effort they made in supporting the event. I turned to my brain trust (long time friend Glenda , who has been in the public relations/marketing communications for almost two decades, and Ink+ LLC - I'm a client). Here's the takeaways from consulting with the brain trust:
- Savvy communications organizations explain roles and responsibilities up front.
- Check to make sure the communications organization is considered professional and organized - ask around for referrals and references before engaging.
- Savvy communications organizations try to take care of their media team. At events where food or beverage is served they will either set aside food and beverage for them or that they will be served along with other attendees.
- Good media coverage, just like a good restaurant review, can help or hurt an organization.
I'm also grateful for the opportunity to have chatted with the chefs. I have discovered at least two restaurants that I plan to visit. One requires a visit to San Francisco - one of my favorite U.S. cities. Are you ready to travel?
Be well,
Technicolor girl
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| image created by Ink+ LLC |
