Absolut Cocktails and Courses

When trying to sustain yourself in the USofA or in fact any country, you are going to need money. Rent, car payments, health insurance, utilities, gas money, car insurance…. As you all know it’s not cheap! So any chance I get to work an event I do so. Not to mention the priceless educational value from working on event sites….

So Patrick, in his usual enthusiastic tone said to me, “Aaron! You want in on this one?” of course I always have to ask him, who, what, where, when and why, even after that I’m not always convinced... But he said, “We are providing the service, it should be nice and smooth”

Well once I heard who the event was for, I was on board. The event was sponsored by Absolut Vodka, and the food was done by none other than Grant Achatz, owner of three Michelin stars and Alinea restaurant in Chicago! Finally, Bamboo events from London were the organizers… I guess you are now asking, what did Good Gracious! do? Because food is taken care of, they already have an organizer? We were in fact drafted in to do the production for the event, and to serve the food.



The event was for bartenders from the Los Angeles area, to develop their knowledge on vodka, and to provide inspiration for original, exotic and exciting new cocktails. They had speakers, seminars, and about a million different types of vodka.

With that in place, lets start at the beginning.

The day before the event, Patrick and I had to go over to the event site in order to drop off some of the hardware. “Between the two of us we will get this done in no time” Patrick says, “Easy” I remember him saying…

We arrived on site with our 11 ft 6 inch cube truck, which for some strange reason didn’t fit into the 10ft entrance? Right there is problem number one. So we thought we would park just outside the car park entrance and move everything in, however there was nothing but red curbs around the entrance... That’s problem number two. So we had to park across the street where there was meter parking… No quarters, I believe that makes number three. Upon finding some quarters, we opened the truck and started to unload onto our cart.

So with that one cart, stacked high with kitchen goods, we had to roll it across the street, up the curb, and then into the parking lot. We then asked the parking attendant where we needed to go, he pointed to the right… and you could see a sloping tunnel going further underground. So down this steep swooping slope we go, with cars wanting to pass us, Patrick nearly standing parallel to the floor trying to stop the cart from going down the slope too fast, and there is me behind pulling the cart attempting to achieve the same effect… glorious. Once at the bottom of the slope, we rolled around another corner, then into the service elevator. Squeezing everything we could in, including the cart, we went up to the 7th floor. Then just outside the elevator we were there! We had finally reached the rooms where the event was going to be held… now just to go back and bring the rest of the stuff up…

The day of the event arrives, and my wonderful, amazing boss Pauline Parry was on site from early in the morning. Along with our newest recruit Michelle Nowak, who was running her first event under the Good Gracious! name.

All morning I was working like crazy in the office in order to get my work done so I could go and help out with the event. Well that was short lived…

The phone rings and its Pauline, “Aaron darling!” Say no more… I know I am going to be doing something other than what I had planned…

“We need your help… can you drive to the event site, pick up this container, then drive to Azusa and pick up the valves and pumps needed in order to get it working, then drive back and drop it off here?” “Of course Pauline!” see how I have learned that response, no thinking time, no pondering, just an instinctive answer. Bosses LOVE that.

So off I went, unknown to me Azusa was that far away! Into the middle of nowhere I drove, with this tin receptacle, to see some bloke about a pipe…

After talking to this guy, who was very helpful, I managed to get the pieces I was looking for. But of course it came at a price. As usual I couldn’t just have a normal every day quiet individual, I had to listen to the gentleman’s life story, about how he came to be in this industry, how long he has been in it for. Then he wanted to ask me a million and one questions, where are you from then? How long have you been working here? With every sentence I couldn’t help but look at the clock thinking how I should be on the road!

Anyway, the car was packed up with everything I needed and off I went.

Time for the event… I walk into the cocktail hour room with my hands full of bags and uniform, and all I see running towards me is Pauline, looking at me saying, “We need bar fruit!”
“of course Pauline let me just put this down and then I will get some for you”
“we need some bar fruit now!” at that point it is drop everything and find fruit at all costs.

Every person that was at the event was a complete professional. Everyone wanted the event to run as smoothly as possible. After all we were working with some of the best in the business.

The rooms looked fantastic, with modern lighting, white tables, chairs, walls, while serving some of the most outrageous cocktails I have ever seen.

Credit has to go to DPC woodwork, for if it wasn’t for their custom carpentry, the event space wouldn’t have had the sleek, modern yet intimate feel.

One major thing I did learn is the restaurant business is far different to catering. You could see why Grant Achatz had three Michelin stars because detail was everything. Every single glass was inspected and polished; every bowl was buffed to shine.

An interesting approach was what they asked me to do with the main dining table. This was a 40ft mirrored table, which of course bared some smudges. So one of the organizers asked Tryfon and myself to clean it down using a bottle of 100% Absolut vodka..? It broke my heart pouring all that liquor on the table just to get rid of smudges…. What a waste.



The night goes on and the GG! staff are assisting with setting up and breaking down of the seminar room. Setting up was one thing, but breaking down was another… They had vodka sampling, a long with wine, waters, and then a spit cup… and we had to empty all these out into containers… I am not going to go into detail, but I have done more pleasurable things than pouring out spit cups.

Time for dinner. Did I mention that we were going to be serving 11 courses? They weren’t on nice normal plates either…

The Alinea staff prepared us for this, they did a great job in explaining to us how they wanted it served, how to carry the odd shaped dishes, and what to do if something went wrong. Very informative, we were prepared for anything.



As I said the courses are served in some bizarre ways. One was six tiny pedestals with edible cocktails on; another was an old ink well which contained a dip with a seafood skewer. The oddest one had to be the squid… no not the food squid, that was the name of the apparatus the food was carried on. The best way to describe it would be, one of those head massagers with numerous arms, which you just push into the scalp which then covers the head… one of those but much smaller, upside down with a tiny piece of pheasant in the bottom, then a giant oak leaf sticking out the top, which was then lit on fire… quite a dish.



Already being intimidated by the prowess of the kitchen, I was slightly nervous about serving the food, these aren’t exactly the normal plates to be carrying… to make it worse I was first out, and to take it a step further I had a food restriction within my group! So not only did I have to get the plates to the far end of the table without dropping anything, I had to make sure not to kill someone by giving them the wrong dish!

But of course all was well. The kitchen was like a well oiled machine, the communication was exceptional, and the food went out in fantastic time.



The finale of the night was the dessert. Once we got the nod we had to completely clear the table, everything had to go, absolutely everything. Then my heart was broken once again as I see a person from Absolut open a bottle of vodka, turn it upside down, and walk from one end of the table to the other, and back again. Eight members of staff then frantically mopped the table; everyone was stood on the outside of the room, with their chairs.

Then walked in the dessert… The Chef bought out pots of chocolate, creams, sauces, berries and allsorts! Silence took over the room in anticipation… He grabbed the chocolate and other sauces, and started pouring them on the table… no plates, no nothing, just on the raw table, blending and swirling all the ingredients. All the guests needed was a spoon. It was impressive, and defiantly unique.

The guests, after an eleven course dinner, and a large array of cocktails were satisfied to say the least. All liquored up they set off into downtown Los Angeles…

All that was left for GG! to do was clean up…

KEY LEARNING POINTS:

• Whatever you are asked to do, just do it!
• Clearly the old fashioned three course meal has gone out the window… will we one day say “a standard 11 course dinner?”
• You can use almost anything to serve food… I think I draw the line at table though… anything lower I don’t think I would be too happy with.
• There is a clear difference between catering and the restaurant business, though they can defiantly learn from each other.

Champagne, Rips and Zombies

This was, as always, a very interesting event to work. Good Gracious! Events were fortunate enough to be brought in by Jeff Brown of Brown Hot Events to do the food for this wonderful event.

Jeff Brown’s team did a great job with the décor, the colors were all white and yellow which reflected the clients product. The bar was first class, and the tables for the buffet were truly unique with a custom made table top.

The event was for Veuve Clicquot, a champagne company which is rich in history. Every year they put on a polo match which they would sponsor, providing champagne, food and entertainment for the guests. For several years this event has been held in New York, however before that, the event was in Los Angeles. This year the match was bought back to Los Angeles in an attempt to see if they can make it a permanent switch.

Enough back ground work, lets get to the nitty gritty.

Upon arrival I had to drive my semi new, sparkly clean car through a dusty park trail, which then had to go through horse manure while parking in a corral. When stepping out of the car, the wonderfully refreshing smell of horse poo stung my nostrils… Got to love catering!

The Good Gracious truck was all ready there, and like always the kitchen staff is there working hard in order to get everything unloaded and set up.

The event site was magnificent, very classic, simple and elegant. There was a large polo field, with a bank on one side filled with deck chairs and umbrellas, and flat space on the other, which is where our VIP tent was stationed. The white sofas, carpet, walls and bar, accented with gold accessories really made everything pop. Jeff and his team did a fantastic job.

Eventually everything was unloaded, the buffets were set up and the final details were put in place.

Time to change for the event… did I mention this event had a theme? This event was based in the 1920’s. So of course we had to dress appropriately, and by appropriately I mean like a numpty, and for all you Americans reading, by numpty, I mean idiot.



I know I am from Europe, but the polo shirts they asked us to wear were too tight even for me. It was so tight it may very well of been sprayed on. The trousers showed my ankles (which are apparently how they wore them) with white dap shoes, jazzy braces that hold the trousers up, and a wonderful trilby hat to top it off. OH! And not to forget the ascot.



Though I describe the uniform this way, it was nice being in a different uniform to black bistro. Not only that, I had three young women helping me put my clothes on. So it could have been worse…



Once changed, and I had finished laughing at all my colleagues, it was time to charm the audience. Amazing champagne was being tray passed as the guests arrive, while the most fantastic hors d'œuvres were being provided by our kitchen. Such appetizers included mini Croque Monsieur’s with ham served in a thin crepe pocket with melted gruyere cheese. I know… yummmm.

Before long the VIP section was buzzing. People dressed to impress, some in 1920’s attire, and others in the most expensive sun dresses money can buy. But everyone made an effort. Of course there were a few familiar faces around from both the small and big screen which is always fun.

The event was now fully underway, the match started, and everyone was enjoying themselves. As far as they were concerned everything was running smoothly. Of course that is never the case now is it!?

This crowd loved a drink, so much so that the bar could no cope with the demand! So I grab two bottles of champagne and venture round in an attempt to refill people’s glasses. Of course as I go round you get people saying “oh I would love some, but I don’t have a glass…” then of course you are not going to say get it yourself, so you go behind the bar to get a glass, then once you step behind the bar another guest shouts out to you that all they want is one glass of champagne, and you are not going to say no to that either. It was like a domino effect, except I was playing EVERY domino. So after pouring the person at the bar his one drink, he then wanted one for his friend who just turned up… brilliant.

I served them both, then ducked under the bar, grabbed my two bottles of champagne, one glass, ignoring all the calls from the bar, made my way through the crowd to then find the one person who I was trying to pour this one drink for. I found him, he took the glass and I poured some of the finest champagne into it, I turned to his partner and said “for you madam?” while showing her the labels of the bottles…. I think you know where I am going to go with this….

“oh go on then, I wasn’t going to have one but since you’re here I will… could you get me a glass…?”

The cycle continues….

After everyone was remotely satisfied with their beverages, it was time for me to concentrate on the food again. The Buffets looked fantastic with some of the most delicious food displayed. My main role of the event was to bus, meaning to clean everything away, glasses, napkins, plates… I know what you are thinking… glamorous?

So I get one of our large trays in order to carry as much as I can, to then go back to the scullery with it, I do about four trays full and it comes to my fifth… What I am about to tell you is 100% true down to every detail.

I fill up the tray and make my way back to the scullery area, my arms are shaking because the glasses are so heavy, and people are standing in the way and aren’t moving. I fight my way through the crowd while balancing the several glasses on my tray, I walk into the scullery area and the side is full of dirty glasses where people are in the process of putting them away. The tray is getting heavier and heavier, you can hear the clinging of the glasses because of my arms shaking. One of the people at scullery saw me struggling and so told me to place the tray down on some boxes, I bend over and I’m about an inch away from putting the tray down… then disaster struck. The worlds largest rip occurred, and my trousers from front to back ripped clean through, there I am with a heavy tray in my hands, squatted down wearing a 1920’s outfit, holding a super heavy tray and my bum hanging out for the world to see. What an image.

So off to wardrobe I went, dropped my trousers, handed them over to the alterations lady and stood there in my boxers while they were repaired. Again… glamorous.

My trousers are now repaired, and I arrive back in the kitchen for desserts. As I walk into the kitchen I see Randall Melon and Dan Lundy talking to a couple of other waiters as if we were about to embark upon a military operation.

“stay close, don’t let anyone get near you, move quick so we can get this done!” inspirational stuff there from Dan Lundy.

Of course I had no idea what they were on about, that was until I stepped back out onto the floor.


I had the fortune of carrying the double lemon crepe pockets, which are thin lemon crepes folded with lemon curd and zest, and are absolutely delicious I might add.

We walk five yards onto the floor and people start swarming us, we are in a line holding the deserts high above our heads, and guests are reaching up like zombies to grab anything! Every single individual asking if they can have just one. Saying “please, for me!” I believe one person said, “do you know who I am?” (I didn’t have a clue).

We reach the buffet table, which can only be described as a bee hive. People buzzing around trying to get to the deserts. We stand in a line, and pass the food to Randy who is at the front, people still trying to peel off the plastic to grab a cheeky crepe. You would think these people have never been fed before!?

I have never seen anything like it. One of my colleagues was carrying some chocolate cupcakes towards the buffet, when someone from behind her reached around to grab one, and ended up knocking the whole tray on the floor. She got quite upset about it. In my eyes there was no excuse for people to behave that way.

But once again that trusty learning note came into play. Know your audience. We had to walk all the way through the party in order to get to the dessert station; we weren’t making any progress with it. So I am proud to say that I took the liberty in saying, lets just tray pass the dessert, that way everyone wins. The people get their dessert, that makes one less buffet we have to break down, and it is all done in a peaceful manner. Magical idea if I don’t say so myself.

That’s exactly what we did, and everything came together, the kitchen were able to start breaking down, the buffets could come down, and the rest of us were bussing… (I didn’t have the guts to use a big tray since you know what…)

The event winded down, everyone couldn’t wait to pack the truck, close it up, send it off and drive home.

I must say thank you once again to Brown Hot Events for allowing us to work with them on this event. Though I make everything sound so difficult in this blog, it really was a pleasure to work with them, and their décor, production and team really made the event come alive. I know Good Gracious! are looking forward to working with Jeff Brown again soon.

KEY LEARNING POINTS

•Even the most sophisticated crowds can get out of control

•Adapt to the situation, don’t force something that is unlikely to happen, to happen.

•Work and communicate with the production team to create a successful event

•You are not stuck in one role, you could help on the bar one second, loading the buffet the next, bussing shortly after followed by having your trousers being repaired.

Cougars and Cheesecake Stuffed Strawberries

As previously mentioned with this job, who knows where you are going to be working, it could be in someone’s back yard, in a grand hall, on the beach… or in a very, very expensive store where the guests have very, very expensive taste….

So I got asked by Patrick in the office if I would like to work this specific event, he said it’s an easy one, a quick in and out job. Of course I said yes.

We travel to The South Coast Plaza shopping center to sit outside what can only be described as a CIA interrogation room. The door had a spy hole which can see in ALL directions, I was expecting a paranoid security officer to let Dennis and myself in, of course who opens the door… Patrick. (He had arrived a few minutes before us)

Now when Patrick mentioned that this would be a quick, smash and grab job, he wasn’t lying. Though what he failed to mention was the setup BEFORE the smash and grab.

Between our small group we had to carry the equipment through a narrow corridor, into an elevator, turn the corner in another small corridor, onto the shop floor, where we then squeeze into a tiny customer elevator, which takes us down a floor, where we then open a huge mirrored door, to carry the equipment up some stairs to the staff kitchen which was the size of my big toe…. Yes Patrick, in an out indeed…

Once the kitchen had been organized, and wine and champagne was pre poured, the event got underway.

Of course being a server, you cannot help but be nosey with your surroundings, I could see these expensive clothes all over the place, $1000 blouse here, $3000 dress there… if carrying a tray of wine on a marble floor with slippery black shoes wasn’t tough enough, having to worry about not wrecking any of the clothes (which must have been hand made by angels to be that expensive) was just another thing to add on the list.

Luckily I escaped without hindrance… sorry I know you were all hoping for the opposite!

So back to the party, guest are coming in and enjoying the amazing food we had to offer from cucumber lobster cups, to cheese cake stuffed strawberries.

There was one problem with this crowd though…. They were all women in their forties, with lots of money, however not much of an appetite. The thought of eating something would ruin the one cracker they had earlier on that day… heaven forbid they have a small beef carpaccio crostini and that distorts their oh so “perfect” figure. Time to turn on the charm.

The food had to go, so I opted to try and sell it. Of course like everything else throughout this blog I had an advantage. You guessed it, the accent. I start talking to a group of three women, and I said “Would any of you lovely ladies like a strawberry stuffed with cheesecake?” They loved it… “Can you say strawberry again please” and of course I had to oblige… thoughts of me on Venice beach acting out as a street performer flashed through my mind. I almost asked for a dollar. (I am joking of course!)

But that’s the business, I milked it, mingled with the guests, and tray after tray started to empty. The food really was amazing, and all the guests agreed. It seemed that the guests didn’t mind a 23 year old English male coming up to them and asking about stuffed strawberries…. How odd?

Repeating myself from earlier, Patrick was right. The event really was a quick job. But now came the break down. By this point Randy, Paul, Kevin, Patrick, Dennis and I just wanted to get the job done. So down the stairs, through the store, up the elevator, through the shop floor again, through the tiny corridor, up another elevator, through the CIA interrogation door, load the van, drive home, open fridge, grab beer, sit down and watch TV is exactly how the unload went.

That’s Catering!

KEY LEARNING POINTS

•Patrick’s saying it is a quick job doesn’t necessarily mean it is going to be an easy job.
•Catering is going to throw obstacles at you, ours just happened to be an obstacle course.
•Know your audience, find how to relate to them and they will appreciate you and the food so much more.
•Make the client feel that you and the company you work for is the best money they have ever spent.

CaterArts 2010

In the catering industry, you need to have a thirst for knowledge, because there is always something new to learn. Weather it is a new technique, negotiation method, or just keeping up with the mods and cons of the modern day world.

CaterArts is a conference put together by chefs, for chefs. This year it was held in Louisville (or shall I say Loolville) Kentucky, and over 100 chefs from not only the United States, but the world came to gain knowledge in order to aid them in their respective companies.

So I packed up my Brand new, never before worn chef’s jacket, chef’s trousers and other necessities, and off I went to Kentucky.

First impressions of Kentucky were fairly average. It was a lot greener than Los Angeles which is always nice, the weather at that point wasn’t too hot, and the accent in my opinion was very entertaining. So to start, a solid thumbs up.

Dan Smith and I arrived to the hotel, only to discover that everyone else was out taking care of their duties, so of course we had to wait for them to return, and as a result we ended up at the bar.

Before I go on I feel I have to back track. During the shuttle ride from the airport to the hotel, the driver got hold of my accent, and of course I told him I was from England, where he then said that he had picked up an English lady and her daughter the day before, they dubbed her “The Queen” because she had such a way with words and getting what she wanted…. Could you possibly guess which English lady and her daughter flew out the day before? Hmmmm I wonder who?

Back to the bar.. So Dan and I were sat at the bar, and as I ordered my drink, my accent got recognized again. “Oh I love your accent! Can you say Harry Potter for me?” of course I had to oblige, you never know there might be a free drink in it. The bar maid then went on to say that she had an English woman and her daughter in the bar last night… she said they begged her to keep the bar open, “one more glass” they said. She too referred to this lady as “The Queen”. By this time Dan and I looked at each other and said one short simple name, but with such a huge meaning…. Pauline.

Great to see Good Gracious! making their mark nice and early.

Time goes by and Joanne, Pauline, and some of the other board members arrive. Time to go to our rooms.

Joanne and I had booked a room with two double beds in, weeks in advance, we often share rooms together when going on our travels, and it’s no big deal to us… Well, unknown to me, when Joanne arrived the day before, she had changed our room so she could be next to Ken Barrett, her partner in crime. Well this room had one bed… and there were no others left in the hotel. You can imagine my delight.

Anyhow, the next day CaterArts got underway, and I have to say, I have never met such a random bunch of people in all my life. Different backgrounds, accents, stories, ages… but that’s what makes CaterArts so amazing, everyone has something unique to bring to the table.

The opening night party was great! the food was so good, and of course the company was excellent...





I got to meet some great characters, such as Ron Rando from New York. He and I had good banter on the trip, he couldn’t stand my accent, and I couldn’t stop imitating his, it was a match made in heaven. Also he was the mastermind of the amazing pasta class…. It was a shame that everyone already knew how to make pasta.



Other Characters include Ken Barrett, the ever organized in control and composed individual. Andrew Spurgin, a man who loves fish, so much so he gave a full presentation on it. Not only that, he is the only American I have had the privilege of meeting who says “tom-at-o” and not “tom-ate-o” but a thoroughly entertaining man, full of knowledge and a statistical genius.

Joanne Purnell, the delegating, partying, never sleeping, ever organized individual who wants nothing but to succeed and party… both of which she is doing very well!



Janet Woodson…. The crazy, out spoken tiny fire cracker, who knows nothing but have an amazing time and to include those around her.



There were all sorts of other people of whom I had the fortune of meeting, like Andrew Bonner (if I knew that was his second name while I was in KY, he would have had a lot more abuse) and our 5am trip to IHOP. Elgin Woodman, she also tagged along to our IHOP adventure… there is another story there, but I think that is best kept quiet… poor waitress..

And of course Richard Chenoweth, which I dubbed “Sean Connery” because in my English opinion he is a ringer for the bloke (that means a look alike) and the jokes never stopped. We thought with my voice and his looks, we could re-create Sean Connery’s most famous Bond line… “Shaken, Not Stirred!” So one wine fueled evening, Richard sat on my lap, like a dummy, and as he mimed the words, I would hide behind him and actually say them… well I have never seen tears from everyone at once. Richard and I are going to Vegas with our act and hoping to reach heights of which are unknown to any celebrity superstar. We are going to take on the universe.



Back to the reason we are there, CaterArts’ educational seminars were great. They help out chefs with current affairs, new innovative ideas, and inspiration. Jason Capps did a seminar on going green, and proved how it can work and propel you to the top. Dan Smith and Mark Baldwin did a great seminar on mixology, this shows another dynamic, that it is not just all about food, but how drinks can bring an event or a meal to life.



One thing I will take away from this whole experience, is even though technically everyone at that conference is a competitor, no one held back with sharing knowledge which would help over come certain situations. These people may only see each other once, maybe twice a year, but they are such a loyal and tight knit group. This was evident after earlier this year they lost one of their companions. Chef David Keener tragically lost his battle to cancer, which shook the CaterArts conference. He was a professional, a chef, a friend to everyone, and to hear the kind words from Kimberly Jones and other speakers really bought this home. But nothing showed more, peoples care, kindness and generosity than this next story.



Every year at CaterArts, there is a trip organized in the aid of education. So this year, they took us to a farm to learn about composting, followed by a winery to… of course try wine. Now after several mistakes by the driver we arrived at the farm, to see a middle aged woman stand on a big pile of poo and get her hands all in it. I have to say the whether that day was nothing I have ever experienced before… it was so hot… I had to stuff paper towels under my arm pits!! Sorry if that was too much information.




We then went to the Winery, had a great meal in the baking hot sun, followed by the bus journey back. What was to come was the best part of the trip…



We sat on the coach, with a chest of ice cold beers, wine, and Janet Woodson’s two buck chuck. At the front of the bus, above the driver (who actually looked like Ringo Star) was a red digital clock.

Joanne and I sat next to each other, while Elgin and Andrew sat in front…. Then I couldn’t help but over hear their conversation. Elgin looked to Andrew and asked how long he thought it would take to get home, he replied, an hour. Elgin disagreed with him and said it would be longer. Andrew then said that he bet Elgin $1.00 that the coach would arrive at a specific time. Elgin matched the bet.

Being the competitive person I am I of course had to get involved, so I matched their $1.00 bet and created my own time. Joanne then wanted in on it, she created her own time… well talk about the snow ball affect, Elgin and Andrew looked like no strangers when it came to taking bets and peoples money, they got a pen and paper out, started writing everyone’s time down, and taking $1.00 bets. The idea was, the closest person to the time once the bus came to a complete stop outside the hotel would be the winner and take home the pool.

Well this thing got out of control, from somewhere came a $20.00 bet, and then another, and another! Elgin looked around at me and said how much money they had! The whole coach was buzzing at this point, wanting to get involved. Elgin then came up with the idea that the winner would take home $20.00 and then the rest would go to the David Keener fund, which a scholarship was made in his name.

Once that was announced, the whole bus had a different mentality, Janet Woodson got out of her seat, with a hat in her hand, and started walking up and down the bus collecting, she came back with three hats full!

This was then followed by one of the owners saying he would put in $250.00 if all the other owners would follow him. Of course they all agreed.

On a short bus journey, the generous people of CaterArts raised $5000.00 for the David Keener fund. The eventual winner didn’t take any money, he had bragging rights. The full amount went to the fund. Now that’s special.

To round of an amazing week, GG! designed the closing party, the themes was Red Decadence, and Dan Smith did a fantastic job at turning the room we were in all week for classes, into a room with sophistication and style.




This whole experience left a big impression with me. Remember, I am a newcomer to this, and I felt like such a big part of the family… AND IM NOT EVEN A CHEF! I can only imagine what chef's would get out of this experience.

Very educational and inspiring. See you same time next year!

KEY LEARNING POINTS:

• I thought Vegas was hot… KENTUCKY IS WORSE!
• You can learn a lot from a middle aged woman standing in poo
• There aren’t that many fish in the sea (thank you Andrew Spurgin)
• Everyone already knows how to make pasta
• Everyone wants to learn, and everyone is individual, contribute wherever you can
• Comradery is needed in order to help each other through these economical times
• CaterArts is a family.

VEGAS!

VEGAS IN SUMMERTIME



Working in this industry you get to see what this fabulous country has to offer… and in this particular case I got dragged, kicking and screaming, to Las Vegas. You know the place I am on about right? The one that doesn’t sleep, the one where there is something happening round every corner, where you’re always in arms reach of a slot machine, the place where you are surrounded by flashing lights and massive hotels… sounds horrible doesn’t it?

So Good Gracious! Events was doing the décor for a conference at Caesars Palace. There were two events and both were for 1000 guests, one was the welcome party down at the pool, and the other was the closing gala night in the Caesars Palace ballroom.

All four of us drove from Los Angeles to Las Vegas, and I had the fortune of traveling in style… Next to Dennis Quintanilla in a small, compact, stuffy cabin of the Good Gracious cube truck. Luckily enough the journey was only 4 hours long so we didn’t have to suffer for too long!

One thing you have to realize is that I am a huge, huge, huge football (soccer) fan. We just so happened to be driving on the most watched sporting event in the history of athletics, the world cup final. Ok so we missed the first half and then half of the second, but we finally made it to Las Vegas… TIME TO FIND A TV!.... or… meet the others and start setting up for that nights event.

So I am there, in 100 + degree heat, after driving four hours, missing the world cup final, stinking to high heaven, in Las Vegas getting ready to work right off the bat. I love my job… don’t I?



Of course all you can do is get over it and work through it. Sadly Dan had the flu, so he was out of action for the day, and so stepped in Miguel Perez, another one of GG!’s trusted employees, who had in fact only just moved to Vegas! So it was nice to have the extra help.

The opening event by the pool was truly wonderful, with great, tall white flags, seaweed colored inflatable’s, a team of synchronized swimmers followed by live mermaids. The lighting and architectural surrounding really created the environment for this event.

Of course for it to be at this standard we had to bust our humps. Moving linens from point A to point B, giant white umbrellas, and floral arrangements in 100+ degree weather can take its toll.

The most challenging aspect of this had to be getting the hotel guests out the pool! Because everyone was too busy drinking in the sun, splashing around in the cool water it took a little longer than anticipated to clear the event space… can you blame them? Due to this delay it took us right up until two minutes before party time to set it up. But the old saying then comes into play… as long as the client is none the wiser then it doesn’t matter.

The following two days were all about preparation for the main event. Using the trusty Good Gracious cart we piled on napkins, floral arrangements, and various other bits needed for the event, and weaved our way through Caesars Palace, which I now have a new found respect for how big the place is!

Once separating all the equipment, we then had to make the napkin rings for the closing party… by hand.

This involved three people, their great attention to detail, patience, and ability to listen to Randy Mellons music for hours…

We first had to roll the napkins, then once they were the right size we had to cut a piece of silver floral wire, curl it into a spiral at one end, then with the excess wire wrap it around the napkin. This was for just one. We had to do 1000.



I don’t really have to explain how this was a test of strength, character and honor to the industry. I still have the scars from the blisters.

But all jokes aside this was a really nice personal touch on the event. Of course the guests aren’t going to care how they were made, as long as they were made. But they looked fantastic.

Seven hours later all the napkins were finished, then it was time to set up the event. Between a small group of us, we managed to do wonders with the room. Bring it to life with some fantastic floral arrangements, brighten up the room with some fantastic linens, and add class and style with the worlds most fantastic hand rolled napkins.


One thing which was defiantly interesting to see, was once we had placed all the floral arrangements down on the tables, out came about forty hotel staff, wearing their waistcoats and bow ties, carrying the worlds largest supply of china and flatware… it looked like such a well oiled machine, every member of staff knew where they had to be, and what they had to do, in order to get those tables laid and ready for party time. All you could hear was the clinging of china and cutlery going down on the table. Each person would only spend a few seconds on each table before moving onto the next. It really was impressive.

Needless to say, in true Good Gracious! fashion, the event was a huge success, running late into the night. The client had nothing but positive comments, and said that working with good gracious was a pleasure.

KEY LEARNING POINTS:

• Las Vegas truly does not sleep
• It's so hott in Vegas you can cook an egg on the pavement
• Randy Mellon has no taste in music
• Personal touches, no matter how painful, can always be beneficial to an event.

1500 people... Enough Said.

This event was a lot of fun to work. Very creative, Clever and achieved the desired affect. The guest count for this event was 1500 people… you heard me right, ONE THOUSAND, FIVE HUNDRED PEOPLE! The preparation to get food ready for that many people was unbelievable. The kitchen was functioning like a well oiled machine, cranking out food left right and center.

The concept behind this event was genius. Currently in Los Angeles there is a craze, and that craze is that of the food trucks. Trucks are going all over Los Angeles, and posting on twitter where they are going to be, and simply wait for the people to arrive. They receive huge numbers of followers on twitter, and generate great business. The trucks include Mexican food, cupcake trucks, smoothie trucks, you name it, it’s on wheels.

So for this event, Dan Smith posed the idea to the client about the food trucks, which she instantly fell in love with, but upon further thought, it would be difficult to get a few of the trucks in, and 1500 people into this event space…

So Dan devised a cunning plan, he reached out to a couple of the cup cake truck companies, asking if they would be interested in working this particular event with us. One company responded, and was delighted to have the opportunity.



Following their appointment, Dan then made up three completely fictional businesses, with their own twitter accounts, advertising so people can follow them, which when followed would be linked straight back to the Good Gracious! twitter account and website… GENIUS!

That’s when Terco Taco, Cheese Wheels LA and Ice Pick were born. All three had there own banners, uniforms, food, twitter accounts and employees. It worked so well.



With a large crowd such as this, it is a good idea to keep the food relatively simple, and that’s exactly what happened. The names of the companies speak for themselves, Cheese Wheels LA was a variety of grilled cheese sandwiches, Terco Taco was Korean bbq tacos, eggs benedict tacos and more, and Ice Pick was a Smoothie Stand.

It just goes to show that you can do anything with a blank canvas. An idea can soon become reality if you just think outside the box. Again, I don’t think there are even 1500 people in Wales, let alone at the same party!!! It was so strange for me to see a huge crowd bought together, in such a random way. But that’s the industry and I love the fact that there are no limits to what the imagination can bring.

With this event, once again we had to work along side the other vendors. We got given our space, and the tools to work with and we just had to make it happen.

What will we think of next?



KEY LEARNING POINTS

• Use free and simple resources available to you, to make a huge effect.
• Social networking is a modern and effective way to get noticed.
• 1500 people is a lot!

BIZBASH

BizBash is the leading trade media for the event industry. BizBash publishes magazines and e-newsletters, hosts Web sites, and produces trade shows and award shows for corporate event and meeting professionals, event marketers, and sales, PR, fund-raising, and human resource executives.

On Wednesday June 9th BizBash had their Expo and Awards event in downtown Los Angeles. Good Gracious! had the fortune of assisting with the after party which was held at Pacific Electric Lofts. We also had to fumble around to try and come up with an edgy contemporary name which would reflect the direction at which the event industry is taking. Thanks to some creative thinking as ever from our ever reliable creative director Dan Smith, he developed the name VOLT. It reflects the venue, its edgy, contemporary and most of all, simple.

So during the day Pauline Parry and I went to the expo and awards in order to see a few speakers and walk through the trade show floor. Well I have to say, we got there in time for the speakers, which was great. Mindy Weiss was a great speaker, and shared some simple yet effective tips in order to survive in the events industry. Along with advice in order to achieve a successful event. So that was the educational aspect of the expo and awards, and it has to be said I learned a lot.

Now it was time to walk around the trade show floor with Pauline… it might as well of been Jennifer Anniston, or Madonna, or any other major superstar that is out there. We walked onto the trade show floor, took two steps, then all I could hear was, “Pauline! Pauline!” everyone wanted to say hello to her, to say how much they appreciate her work. Others were acquaintances, who Pauline has known for years. It was like she knew everybody! Or at least that’s the way it looked. I was taken back by the whole thing; I couldn’t believe that the very woman who sits opposite me, who is as down to earth as the next, was being mobbed by what only can be described as fans!!! I thought at first she must have been mistaken for someone else??

But it soon became clear, every time I introduced myself to someone, explained my position, they all said the same thing. “you are learning from the best!” to hear that line so many times really puts things into perspective.

Needless to say it took us forever to get around the trade show floor, but again it was a great experience.

After mingling, it was time to work, so off Pauline and I went to Pacific Electric Lofts to look at the VOLT after party set up. We had a number of people coming together in order to make the event possible. What makes it even more special is that everything at the event was donated. Of course it helps to get your name out there, but still it makes people go out of their way to create the best possible event.



The event itself was amazing, from the hanging ice curtains, to the Red Bedroom, from the community tables to the magician. The event was a great success. I had the privilege of meeting some big players within the industry, and of course they all have outrageous personalities. Im beginning to see this is a common trait… well I guess you have to be outrageous in order to survive in this industry!



Like the corporate event in Washington DC, it was interesting to see different companies come together to produce such an event. Also knowing that this event was donated, it wasn’t like everyone was battling for the lime light; they had the events best interest at heart. Of course as with every event there is friction along the way, but you have to discuss and negotiate through these obstacles.

KEY LEARNING POINTS

• My boss is an event planning superstar
• Mix with anyone you meet, ask questions, and express yourself you never know where it is going to lead!
• Communication is key to produce a successful sponsored event
• Go to as many educational seminars as possible… what’s the worst that can happen?

FAMILY GATHERING?

Through the doors at Good Gracious! we get all sorts of different requests and ideas that come attached to events. In this case it was that we were not, under any circumstances allowed to talk about this specific wedding. So much so, whenever we were getting rentals, talking about it in the office or anything, we had to refer to it as “the family gathering” it was so secretive the staff didn’t realize it was a wedding until the showed up at the event! So of course I am going to write about it today…

It doesn’t take a genius to figure out that it was a high profile individual who was getting married, and they of course wanted complete discretion about their wedding day. In order to achieve that, they had us sign documentation to say that we would not reveal any details of the event… how nice to feel trusted like that! Makes you want to know more doesn’t it?

This again was a new angle for me. We were providing the food at the event, and the service, which I had the pleasure of joining in with. So I threw on a pair of black trousers (pants) white shirt, sage tie and a waist coat and tray passed the hell out of that party! If there is such a thing?

Again when describing the food to the guests, the question would come up… “English… or Australian???” not in a million years did I think that I would hear that question asked of me? But still it creates a great starting point, and people are instantly interested in what I have to say. And of course when I say England, the famous question arises “do you live in or near London?” NO!!! England is a little more than just London. But I understand.

So the event went well, it was only small, and held in a back garden of a Los Angeles home, it was very peaceful and very private. It was interesting for me to be involved with the service and interact with the attendees. I have to say it was very enjoyable. I can’t imagine all events going that way…?

KEY LEARNING POINTS

• Apparently I can come across Australian?
• Respect the clients wishes of privacy
• Don’t be afraid to respond to the clients and interact

TO THE NATIONS CAPITAL!

Later on in the month of May, I was told there was an event in Washington DC I should go on, with event planner Dan Smith and Randy Mellon. What an experience….

So we were flying to do an event for another corporate client which was décor only, and for 3000 people. We flew on Virgin America, which has great moody lighting, touch screen entertainment system and a chair which was more comfortable than my bedroom! So after a very comfortable flight we landed in America’s capital Washington DC… well not to make this an anticlimax but it was wet… wet and miserable. I thought we landed back in Wales!? The only thing missing was the sheep.

Anyway, we then arrived at our hotel, which can only be described as a MASSIVE greenhouse. It was the Gaylord National hotel, and man it was nice. The shape of the hotel from a bids eye view was a H, and covering over the front empty part of the H, was a glass atrium, with plants, birds, bars, restaurants. This place was very nice indeed. At this point I was thinking “man I work too hard”

So by the time we arrived, checked in, got shown to our rooms, we realized we had to get to work. After all that’s what we were there to do….? So straight to the bar we went, where we discovered Loose Canon IPA… not the friendliest of beers. However a discovery was made that night… having an accent works. It really does! As soon as people hear you say “hello” they immediately want to know more! Drinks, numbers, advice… all because I have an accent. I LOVE THIS PLACE! Needless to say this frustrated Randy because no one would give him any attention…

The next morning it was genuinely time to work, so we went to meet with the corporate organizers to see where we needed to set up for the event, what we can do to make it work for both the client and Good Gracious! It was interesting from my perspective to see the discussions take place. Meaning I could see where the compromises were, I could see what both parties wanted to achieve, and see what our roles will be within this event.

As I mentioned the event was décor only, so Dan had all the linens and other materials delivered prior to our arrival. We then spent the day trying to prep ourselves as best we can, so it makes our job easier for setting up the main event. The preparation included the moving of materials in the right places so we didn’t have to the day of the event, unpack-aging anything and everything and any custom design that needed doing. All this proved beneficial later on.

The day of the main event then arrived, and it was time to hustle and work. Again this was a very interesting process to watch evolve. How an empty ballroom, turns into an amazing event venue, and how different parts contribute to making this happen. Such parts include the lighting people, the hotel staff, the entertainment and of course Good Gracious! We all had to communicate and work together in order to achieve the same goal.



It was important for me to see, take part and understand what was going on. For instance laying out all the tables and chairs, and understanding WHY they were placed so specifically. I know this is what might be seen as an insignificant detail… BUT YOU’D BE WRONG! Dan took the time to explain to me why he was doing what he was doing, why he chose the colors, the style, down to every detail. The tables and chairs affect the flow of foot traffic, effect queues at bars, focus attention on a specific area where there might be entertainment. All these things have to be thought about.


To conclude, this event was a great success. The room looked great, and we had nothing but positive feedback from the client. This of course meant a celebratory drink was in order, so off to “work” down at the bar.

KEY LEARNING POINTS

• I will gladly stay in a Gaylord National hotel again
• I will gladly fly virgin America again
• Prepare as best you can to make it easy on yourself
• Compromise with other vendors and your client
• The English accent can get you what you want! (ish..)

THE OFFICE

I work in a small office in Los Angeles, and I have the absolute privilege of sitting opposite my wonderful, amazing, inspirational, “low maintenance” boss Pauline Parry…(read into that what you will!)

So far the daily routine is fairly simple… whatever people need, I get. I have been shown around the company computer system so I can grab a hold of the administration work needed for events. I get together timelines, equipment sheets, hardware’s, beverage sheets and put together the books to take onto event sites… the glamorous life of a trainee event planner!

Though I make fun of these responsibilities, they are all a key part (I like to think) in the execution of an event. To have documentation, where everyone can clearly see where they are meant to be, at what time, using what equipment is a powerful tool to ensure the event runs smoothly. Everyone is on the same page, and it gives the planner a good starting point.



Of course I have other responsibilities which include the typing up of proposals, contacting venues, and attempting to be a pleasant employee.

All these roles are key in my development as an event planner. I can see the obvious paperwork needed in order to bring an event from an idea to reality, and also to understand the pricing and structure that is in place, the jargon and the level of professionalism required.

KEY LEARNING POINTS

• There is ALWAYS something to do
• Do ANYTHING your wonderful, perfect, “low maintenance” boss asks for
• The paperwork is VITAL in the running of an event
• Check for every detail that it is correct and confirm with the party planner.

Ummm… Why is it so Windy?

I have not long been with Good Gracious! Events, but already I am off to the Mojave Desert in order to experience my first event. Upon arrival, I have to say I was amazed by the conditions. We were holding the event at America’s largest wind farm… so needless to say there was a little breeze about… sorry I mean GALE FORCE WINDS!!!

We had a special tent hired, which was reinforced and designed in order to deal with such conditions… but the wind was just getting stronger and stronger, making it more difficult to set up for party time.

Dan from GG! Was the party manager at this event, and from an educational perspective, it was interesting to watch him adapt to the situation in order to make it work.

Before long the client came over while we were setting up, and said to us that we are going to relocate! This was mentioned to us 1 hour before party time, so we had to use our vast experience… excuse me I mean Dan’s experience, in order to pack the stuff back up, move location, and set up again ready for the event…. Less than ideal it has to be said.

The event was for a corporate client, where they were revealing ground breaking work. At this very event I even saw my first celebrity! A guy like me, coming from a small village in tiny old Wales, serving food to celebrities! The equivalent I can think of back home is serving mum and dad dinner… not quite the same as a movie star.

Needless to say, we hustled to pack the party up, relocate to an indoor venue, create an amazing buffet, and have a successful event. As long as the client is happy, then that is all that matters… doesn’t it?

KEY LEARNING POINTS:

• There are no problems, only solutions
• You do whatever it takes to make the event happen
• There is no such thing as we “can’t” do this event
• Working as a team will bring the event together.
• For some reason it is REALLY windy at America’s largest wind farm?!

FIRST DAY

The first day in the office is always a daunting one. When you know you are walking into a well oiled machine, where everyone knows where everything is, what peoples names are, and your basic DO’s and DON’TS, you cannot help but feel nervous. Sure enough the fantastic team at Good Gracious! are taking good care of me, showing me the ropes, and doing their best to pass on their knowledge which has proved to be a success based on their amazing events.

The team took the time out of their hectic schedules to sit down as a group and discuss the way in which my development would take shape. We discussed aims, thoughts, job role, and goals in order to have structure and professionalism throughout my time here in the USA.

This was already building my confidence, having the knowledge of what is expected of me, allows me to create my own personal goals, of meeting and going beyond what is expected of me. After all that is what everyone else in Good Gracious! Does for their clients, I need to do the same if I am going to succeed in this industry. I’m ready for the challenge.