Finger food laid out at a function at The Verandah, a restaurant on Trafalgar Road, St Andrew. - Photo by Patrick James

WITH CHRISTMAS in the air, many parties are on the cards and persons have even pressed ahead to start planning New Year's celebrations.

Food is an important element of any holiday fete, whether it's a ball, launch, wedding or simple party. Patricia Taylor, caterer for more than 25 years, is a virtual compendium on the industry and has developed an impressive list of clients. Today, the expert on settings as diverse as weddings and camps shares tips for catering beginners caterer.

Whether you are catering big or small, the most critical considerations are coordinating the menu and knowing the size of your clientele.

The risks range from embarrassment of a food shortage or overcatering because your budget or prices were out of sync with realistic calculations.

'TUN HAN' AND MEK FASHION'

If things go out of whack, 'tun han' and mek fashion', as the Jamaican proverb states. Taylor recommends portioning and substituting to deal with budgetary challenges. For example, lime juice can sometimes replace vinegar.

Your menu should be diverse, catering to the needs of the health-conscious 'herbivore' or those who want to get to the meat of the matter. Diabetics, for example, might well prefer a vegetarian or low-sugar meal to suit his or her lifestyle. So, it becomes important for the caterer to do sufficient research before hand, even interviewing the host.

When planning, pay strict attention to preparation. Avoid repetition of colours and foods. Do not, for example, use carrot in the salad and also as garnish.

Keeping food fresh is also crucial. If you pre-prepare, make sure you have enough space to keep food fresh. Try to get the tables before preparation time. Work according to a timetable so foods are ready as close to serving as possible. After all. you want to have warm meals warm and cold foods cold.

TAYLOR'S TIPS

Don't be as out-of-sorts as Linguini the chef in seeking advice from Remy the rat, seen here in the animated movie 'Ratatouille'. Running your own kitchen requires lots of preparation and attention to detail. -AP

Be cognisant of what's available on the market and sourcing possible substitutes.

Be aware of the best sources for meat cuts and fresh vegetables at reasonable prices. By doing that, you'll be able to maximise profit margins.

Plan to collect your money. Caterers generally opt for a 50 per cent deposit at the beginning and collect the balance on completion of the job.

FACTORS FOR HIRING CATERER

Meat and drink should be stored in separate refrigerators and liqueurs should be chilled.

Caterers should be professional.

When you cater for extras, consult with the host about serving portions and charge additionally.

One's business place and work area should be clean, hygienic, well ventilated and well lit. Refrigerators and stoves should be functional and furnished with appropriate utensils and serving dishes.

Hired personnel should have their heads covered. They should also be knowledgeable of what they are doing, especially being able to handle the preparation of a variety of foods.

CATERING THINGS TO DO IN BRIEF

Agree on menu and number of guests.

Itemise dishes, whether it is a formal or informal occasion.

Agree on price (you should already have an idea of what things cost).

Shop according to the needs and the menu.

Arrange for necessary deliveries.

Start your preparation. For functions hosting up to 50 persons, start the day before. For larger functions, start two days before.

Set up area four hours before it's recommended.

If you serve plate by plate, water and cups, or glasses, should be ready.

Cocktails should be ready half-an-hour before.

GOLDEN LINKS

http://www.eventcateringideas.com/selfcatering.php

http://www.ehow.com/how_2067751_budget-wedding-catering.html

http://www.cheap-wedding-success.co.uk/wedding-catering-DIY.html

Email your thoughts to anthea.mcgibbon or saturday@gleanerjm.com.