Blog: What’s cooking in the catering world of events

Breakfast, lunch, and dinner—these three meals are more than just routine; they are moments that bring people together, whether it’s a social gathering, a family reunion, or a romantic dinner. Food has evolved from being a basic necessity to a central part of our social experiences, where the act of preparing a meal becomes an art, and the enjoyment of it, a sensory delight.

In the world of events, the quality of food often sets the tone for the entire experience. The success of an event is frequently judged by the culinary offerings, with catering playing a pivotal role in shaping guests’ satisfaction. With such high stakes, it’s no surprise that the restaurant and catering industry is fiercely competitive, where only the best survive. Guests today demand not just good food, but an exceptional dining experience, and anything less simply won’t cut it.

A memorable culinary experience

When people think about memorable meals, they often picture their favourite café or restaurant, not a conference venue. However, large venues catering to significant numbers of delegates are just as immersed in the high-pressure world of catering. For conference centres, the challenge intensifies when international guests are involved, as their culinary experience is measured against global standards.

Our Executive Chef at Te Pae Christchurch, Desmond Davies puts it best: “I’m always mindful of who we’re catering for. It’s important to create menus that resonate with the diverse backgrounds of our delegates while showcasing local flavours. Like a well-composed piece of music, our menus need to be both creative and familiar, with a local twist that makes the dining experience unique and memorable without alienating international guests.”

A sensory encounter

The kitchen team at a conference venue plays a crucial role in ensuring that delegates not only enjoy their meals but are also transported into a sensory experience that leaves a lasting impression. The goal is to earn glowing reviews and encourage repeat business. This requires impeccable timing and precision, especially when serving large numbers of attendees within a tight schedule.

However, even the most talented chefs face limitations—chief among them, the budget. No matter how creative or capable a venue’s catering team is, there’s always a cost factor that must be balanced. Clients often have high expectations but limited budgets, creating a challenging scenario for chefs who must deliver exceptional meals within financial constraints. It’s akin to asking a painter to create a masterpiece with just one tube of paint.

Feedback is key

The reality is that when a meal falls short, it’s often the venue that bears the brunt of the blame, not the budget-conscious client. This makes the Executive Chef’s job even more demanding, as they must consistently innovate, accommodate diverse tastes, and stay within budget without compromising quality. To stay ahead, chefs must experiment, learn about different cultures, and continuously refine their menus—sometimes even testing new dishes in the staff canteen to gather honest feedback from a diverse group of “demanding patrons.”

So, the next time you savour a perfectly cooked meal at an event, whether it’s herb crusted lamb shoulder or a salted caramel cream patisserie, take a moment to appreciate the culinary professionals behind the scenes. The Executive Chef and their team work tirelessly, amidst the heat of the kitchen and the clatter of pots and pans, to transform a simple meal into an unforgettable experience.

Written by Nicolette Elia – Director of Event Services, Te Pae Christchurch Convention Centre