I Veuve The Polo

So a year has gone by since the last Polo Classic match put on by Veuve Clicquot. Last year was a grueling event, with more than double the guest count turning up. The guests were acting like they have never eaten before, not letting us get to the buffets with the food, people swarming us like they were going to die unless they got some of the cheesecake stuffed strawberries…. It was tough.

This year we were ready.

Jeff Brown from Brown Hot events gave Good Gracious! the call to assist with taming the beast that is the Veuve Clicquot Polo Classic event. We sat around our conference room table together, and began to scheme on how we can make this year bigger, better and more efficient.

Everything was “upped” from the number of people in the kitchen, the number of people on the floor, the floor space, the scullery area…. Everything! We had a dedicated champagne team, a dedicated confectionery team… everything just seemed better.

We didn’t want to fall into the same trap as last time.

So once everything was put in place, the fun began. My personal favorite part is when five women ask you to take your clothes off, in the middle of the GG! office, and to slip on a sexy outfit. By sexy I mean the most seductive pair of golf knickers, a strappingly handsome XXL white short sleeve button down shirt, a sensual steamy sweater vest, luscious knee high argyle socks, and finally the biggest, floppiest, sex appealing hat you have ever seen…. Delicious.

That being said, it is always good fun to wear something different for work. It makes a nice change from the traditional black bistro, and not forgetting the fact you get to see all your colleagues wearing similar sexy outfits….

So the day of the event arrives, and everything seems to go like clockwork. Everyone is on time, the weather is looking great, and everything is set up ahead of time. Game on.

Guests begin to arrive, and this time instead of tray passing we used three tiered cake stands; and we placed these throughout the venue wherever a cluster of guests were sitting. This seemed to go down very well, with people enjoying their own selection of appetizers. It really gave off that VIP effect.

As the day went on guests continued to arrive, in fact yet again more than our projected 400 guests turned up... Though this year everyone seemed to be better behaved. Not only that, but we were ready for them. We had Town and Country Event Rentals taking care of scullery for us, so that was a nice treat, we already had the staff in place, and the buffets looking nice and full.

If you recall in my previous blog about this event, I had a slight wardrobe malfunction. Where I went to put down a tray of glasses in a low place, and my trousers (pants) ripped from front to back, revealing the entirety of my English glory…. Well I am pleased to announce that no such event took place, and my English glory was kept hidden for another day.

This is one of my favorite events, and I look forward to it every year. Dressing up, the guests, the food, the champagne… it is such a refreshing event and I know I speak on behalf of Good Gracious! when we say how pleased we are to be part of it.

Jeff Brown said it best…. “In a couple of weeks I’m going to get the call to do this event again, which means you are going to get a call, and together we are going to keep tightening up this monster until its perfect.”

That line made a big impression on me. How two teams from two companies come together, and work harmoniously for the benefit of the client. I guess it is easy when both companies are professional and both want to benefit. Again it is just another refreshing learning point.

Thanks to Blueprint Studios for their amazing furnishings, and Brown Hot events for pulling it all together, and all the other vendors involved for making this a superb success.

So… until next year Veuve Clicquot….. Au revoir.


Key Learning Points:

• Learn from the last event
• Golf knickers ARE sexy….
• When both companies are professional, it makes it a pleasurable working atmosphere.
• Maintain open communication at all times before, during and after the event with the companies involved.
• Veuve Clicquot means Widow Clicquot, which Madame Clicquot became after her husband François Clicquot passed away in 1805, leaving his wife the company that took the world by storm.... (always good to bring up at a cocktail party..... smarty pants)
• It is pronounced Vove (like Love) Click-oh. NOT Voov Click-out
• Having 5 women dress you is as pleasurable as it sounds

Finding The One....

Being an Englishman, I like to think I know one or two things about drinks…. From the age of 18 you are legally allowed to consume alcohol in the United Kingdom. So of course I saw fit to take advantage of the freedom which our wonderful government has granted 18 year olds, and taste vast styles of beverages and beers. And yes I may have tasted a few to many once or twice before…

In England you have the pub. Pubs can come in various ways, you have the main pub, which is the busiest pub in the town, you have bars which have more of a theme to them, or you have my favorite… the Local Pub. My local is called the “Portskewett Inn” which is located in the tiny village of Portskewett, in Wales. May not be much, but it’s home.

The Portskewett Inn

This quality is hard to find in a pub, it is like finding the right partner in life; you have to get along with them, enjoy the company and know what each other really want. you want to find... The ONE. There is nothing more satisfying than when you walk into your local pub, and you are greeted by your name, one or two other people say hello as you walk in, and then the barman or maid saying “The usual Aaron?”

My Brother Anton, Mother Tracy and I

Martyn, Anton, Myself and Brianne. All at out favorite Locals.

Of course the usual for me is the traditional “Manly” Pint. A good cold pint of beer with the drop of water dripping down the side of the glass from the cool condensation, then the first sip where the flavors attack the taste buds, rush around the mouth, then feeling that cold refreshing sensation as the glorious beverage is swallowed…. A pint sounds good right about now…

Martyn, Ken Morgan (The Neighbor), John Bennett and Anton. (We do spend time outside the pub, i promise)

Now I have to say, upon moving here to the United States, I have not found such a connection, such warmth, such love from a local bar or pub. There have been many imitations, but I just feel like they are cheating on me, they are trying to be something they are not…. I feel so used…

Now along with the pub comes the beverage; in the UK men drink pints of beer or cider, women drink wine, and if the woman is feeling daring they might have a half pint of lager, or then again maybe a Malibu rum and coke…. That is the extent of the varieties. Of course there are different brands of beer, but people find it difficult to stray from what they know.

My father is a great example; Mr Martyn Kaniecki is a typical man. He loves sports, he knows what he likes to eat (again not straying far from the traditional steak) He asks for underwear and socks for Christmas, and he knows what he likes to drink. He enjoys a nice pint of bitter, usually in the form of John Smiths, or Welsh local favorite Brains… (Don’t worry that’s the name not the content…) Wherever we go, he will sniff out the closest he can get to that. If you offer him a cocktail, he might scrunch his face and politely decline. Male, sport, steak, beer, socks for Christmas. You will find that in the dictionary under Married English Male.

So given my drinking history, I have never had a beverage that had fruit in it, fluffy bits, and bizarre names…. I ask for a pint, the person next to me is ordering a Dragon fruit and smoked lychee martini…. I was waiting for some Bruce lee twirling, flame throwing sparkling beverage to turn up on the bar… Of course I was disappointed.

I have never seen so many different beers, with wheat beers, flavored beers, beers with fruit in… it took me a while before I could stray away from the Budwiser and Coors and to start trying the more obscure flavors. I love the names of the beverages here too, walking up to the bar and asking “I’ll have a pint of Arrogant Bastard” or “Give me a Fat Tire” it is somewhat entertaining.

At home they are all named after people, John Smiths, Rev. James and Brains to name a few.

After being here for a year and a half I have had to adapt to American ways, and I use the word ADAPT and not CHANGED, because I still love my local pub. I have now had the privilege of tasting some of the most amazing cocktails. Most of which have been concocted from GG! mixologist Dan Smith. He can adapt any ingredient into a infusion (Like his kumquat vodka); he can take a meal and turn it into a delicious beverage (Like his crazy surf and turf bloody mary, which includes a celery stalk, beef jerky, blue cheese and bacon stuffed olive, cream cheese and caviar stuffed olive and one cooked jumbo shrimp….) Any occasion, he will dream up a cocktail and a catchy name to add that extra piece of personality at an event.

Dan Smith's Surf and Turf Bloody Mary

Now if I ever took my father to a bar here in the US and he ordered a beer, and I ordered a sparkling limoncello and lavender martini, I am sure he is going to give me a funny look… But here it is all about that LA glamor, that way of life to be bigger, better and different. It is the purpose to show what weird and wonderful drinks you can make rather than the quiet, local, intimate atmosphere the traditional local pub has adopted.

Limoncello Lavender Martini

In an event, a specialty beverage goes a long way. To have a beverage which is completely original, something people have never tried before, and to be made exclusively for you, gives that VIP feel and effect. Not to mention that they are delicious.

Los Angeles has it’s own personality; it thrives on attention, glitz and glamor, and I believe that is reflecting in the beverage industry. But that isn’t to mean that it is a bad thing. The “cocktail hour” is huge on this side of the pond, and I know that people who visit LA love the variety and outrageous beverages at which it has to offer… because after all, why travel and pay for something that you could get at home?

It does create that excitement, that anticipation as to what is going to be put in front of you. What glass is it going to be in? What color is it going to be? What garnishes is it going to have? Is it going to taste good!?!?!? This small thrill is what the client is experiencing when discussing their specialty beverage with the mixologist. Are the guests going to like it? Will anyone drink it? What color is it going to be?

What is special is that the beverage is for them, designed for them, the color fits into their event, the taste represents what they are about and the time of year.

That being said, would Martyn Kaniecki order a specialty beverage for his event…? Maybe…. Maybe in the form of a pint of John Smiths… but then again he is a man set in his ways.

In closing, each side of the pond brings something to the table. At home, you can walk into a pub on your own and know that you could pretty much guarantee you will recognize someone, and have no hesitation in sitting down with your pint and joining them for the night. No lines at the bar, no long list of drinks to choose from, just simplicity at its finest.

On this side of the pond, it is that WOW factor, that variety, that buzzing atmosphere at the bar, and the opportunity to push the boundaries and try something new. Will these two sides find a common ground one day? Maybe… Will My father try a Dragon fruit and smoked lychee martini… no.

Key Learning Notes:

• Not every intimidating exotic stripper named beverage comes out with fireworks, sparklers and Bruce Lee twirling it to the sound of its own anthem.
• Martyn Kaniecki asks for underwear and socks for Christmas.
• Something so simple as a beverage can be a sweet touch to an event
• Push the boat out and at least TRY something new.
• British pubs are only British pubs if they are in Britain… Not if it is in the middle of Los Angeles hanging the Union Jack outside it having to advertise that it is a British pub…. Stop lying to me!
• You can create any beverage for any event, for any time of year… Just try it.

Popping The Cork To Party Managing.

By Aaron Kaniecki

First of all let me apologize for being absent from blog writing for such a long time. But I am back and ready to attack!

So life with Good Gracious! is moving along nicely. I have worked some fantastic events, and have seen them executed with such precision. After feeling I have gained enough on site experience, I wanted to tackle the world of party managing.

The opportunity was presented to me by Dan Smith, who thought I could take care of his event while he was away in Louisville Kentucky for CaterArts 2011.

The event was in truth basic, but a vast number of people…. Well for what I am used to anyway. It was for 300 people in the morning for breakfast, followed by 550 people at lunch time. It was to be held at the Directors Guild of America, for a conference called Digital Day, where camera manufacturers and other "digital concepts" would show off their ground breaking technology. Pretty cool actually...



As it was my first time managing an event, I wanted to be let in on everything… every bit of information I could get my hands on, so I could feel prepared going into the event. But of course this is catering… and nothing ever goes according to plan.

So I went with Dan to the venue for the rental installation, where I pick up a copy of the floor plans, made extensive, unnecessary notes, and worried myself into a panic. Great start.

Seeing so many tables being carried in, being placed in a specific spot, being a certain size and shape and having a given purpose was intimidating. I had to know every detail. Of course this is just the bread and butter of planning, the very basics, but when you get told this is YOUR responsibility, you start to worry just a little bit.

Upon returning to the office, the dust was able to settle, and I took some time to go over the floor plan, and get my own timeline going. On the diagrams in front of me, I was trying to see the flow of the party, how I can make it easier on us, and who I can delegate to what job.

No harm in being prepared.

As the people in the industry know, catering is all about adapting to your surroundings. So no matter how much planning and preparation you do, tinkering will need to be done.

So bright and early I arrived at the event site, where the GG! truck was waiting for me. I took a deep breath, and dove straight into it.

Now the people who were working with me on the event were all very experienced. And of course they couldn’t help but make fun of me and say how “Our Aaron is growing up…”



I guess they weren't far wrong with that statement!? I mean look at the picture! From a spiky hair do that could take someones eye out, euro, scruff look, to the "new" "mature" "handsome" "dashing" "Americanized" Gentleman...

Personally, I want to be the best. I want to be at the top and pride myself on knowing what it is like to do every job. From selling a party, to serving a beverage, scraping scraps off plates, to dealing with a fussy eater. I want to have an understanding of every role so I can relate to the people at hand.



Of course by doing this, you develop relationships and a comradery between you and your colleagues, and as I found out in my recent endeavor as a party manager, it makes it difficult to speak to them as a superior. Though the individuals I did work with that day were supportive and understood the importance of the opportunity given to me. So that made life a little easier... Thanks guys.

So, back to the event… I established the initial connection with the client, and then proceeded to delegate the duties among the staff accordingly.

Breakfast was nice and steady, with the buffets looking nice and full, the green room getting the VIP treatment, and of course the client getting special attention.

We then had the gap between lunch and dinner where there was a chance for us to grab some food and prepare for the lunchtime rush. Again a chance to delegate, communicate, and react to what ever problems may occur.

It took me a while to get into my stride and to appreciate the position I was in, but eventually I got over the fear of asking people to carry out certain jobs, and it became second nature.

The event ended with the client feeling very happy about the day’s event, complimenting both the food and service. It is nice to hear that as a floor assistant, but it is especially nice when you are a party manager. You feel a great sense of achievement and pride for the job you have just carried out.

I then proceeded to do a final walk through to ensure we had everything, and that the venue was left in immaculate condition. Small details like this was taught to me by Patrick Sullivan, he stresses that there is always someone that needs something, even when the event is over, so get out there, ask, and do the extra thing. That’s what separates you from the rest.

To summarize, a solid first attempt at being a party manager. I just hope the higher authorities (Good Gracious! President Pauline Parry my wonderful, amazing, intelligent, guru, diva, awesome boss) were pleased with my efforts and offer me more opportunities in the future! Let’s keep this ball rolling!

NOTES:

• To become a party manager you need to detach yourself from friends and become colleagues. Have respect for individuals and the positions they hold.
• Ensure the client is taken care of and realizes you are making a conscious effort.
• Don’t write millions of notes in a panic which you won’t be able to read later on, this will only lead to a second state of panic. STOP PANICKING!
• Experience in other areas helps your confidence…. So get scraping some plates!

A Year Has Gone By.... The REAL GG!

Believe it or not a year has gone by since my arrival here in the United States. So much has happened on both a personal and professional level in such a short space of time.

Personally, I arrived, lived with my aunt/boss Pauline Parry, saved up and bought a car three months in, moved into a friend’s house, and learned how to live the “American way”

Professionally, I have traveled to Washington DC, Arizona, Kentucky and Las Vegas to name a few, I have worked on events for 1500 people down to 10 people, I have been to some of the most amazing hotels and locations southern California has to offer, and also been to some of the smallest houses. The events industry is massive, and a party can be thrown at any place at any time… it just takes planning.

As for my time in the office, I have seen some changes take place. I was sad to see some people leave, yet excited for the prospects of the new people arriving. I have got to know and relate to all of my new colleagues, even to the point where the majority have their own “endearing” nicknames.


Starting at the top we have Pauline “Big P” Parry, as many people know a larger than life personality which she carries into the work place. She is the big boss of Good Gracious! Events, she is the winner of some of caterings biggest awards (Winner of the I3 award for Inspiration, Innovation, and Instruction, and Inductee into the Event Solutions hall of fame class of 2011 to name just a couple) and is “the” biggest name in catering. The nick name “Big P” is pretty fitting for my wonderful, amazing, low maintenance boss.


We have Vice President Martha “Queen of the Office” Perez, the lady behind the scenes. Martha is the wonderful woman who keeps the Good Gracious! engine ticking over, keeping on top of all admin duties, and knows exactly what is going on in every single event. Martha, as have many people in the office, has been very patient with me, explaining clearly every step of the way any tasks given. Martha not only knows what is going on with the events, she knows what is going on with everyone personally. Martha is someone who I have developed confidence in to express any problems I may have. She is very much a mother figure!


Dan “Lucky” Smith – The luckiest guy on the planet.. I have been on many trips with Mr Smith over the last year, every place he has had some kind of fortune. Las Vegas, First spin of wheel of fortune = $1000. On the way back from Arizona stopping at a casino, $30 turned into one winning of $100 followed by a second winning of $100. Another Las Vegas winning of $500 plus. He is just one of those guys who is in the right place at the right time. Tough taking no credit away from him, Dan has earned his good fortune through hard work and results. He is the guy to go to at GG! he is pulling out parties from everywhere and is an amazing source of knowledge! I particularly enjoy working with Dan on event sites, as he has a great reaction to space. He makes me think out the box and understand layouts. Dan really is a force to be reckoned with in this industry…. Furthermore Dan has a gift of pulling out one liners when you least expect it. We may be having a conversation or a joke in the office, and Dan would find the perfect background music to bring comedy to the conversation. The one thing I will take from Dan is the wonderfully composed piece…. “It’s a cat…”


Margarita “Queen of the Kitchen’ Hernandez. The oil to the finely tuned machine that is the kitchen. Margarita has such control and shows amazing organizational skills to keep the kitchen cranking out the quality of food that it does. She has to work on maintaining certain hours in the kitchen, takes care of pricing, ordering while also having to crack the whip in the office so planners get their menus in to her in plenty of time… if you don’t… well…. You don’t want to ever get on the bad side of the “Queen of the Kitchen”… We are still searching for one of our previous planners….


Joanne “Juanita” Purnell is the Chef de Cusine at Good Gracious! President of the Culinary Council at the ICA, and dear sweet soft spoken cousin of mine. Joanne can also be nicknamed the magician because the food this woman can produce is out of this world. Between Juanita and I we have a fantastic relationship both professionally and personal, and as a result we often bunk together (are roommates) when working outside of Los Angeles… as a result we have many inside jokes… “things that make you go MMMMMM…” you know what I mean Jo…. Joanne is also cracks the whip in the kitchen, Margarita’s right hand woman, she contributes to getting the absolute best out of her team both in house and on event sites.


Dennis “Shorty” Quintanilla – I am sure this guy has a bed in the back of the GG! Van because this guy does not stop working. The reason I call him “Shorty” is because I had an email from Patrick regarding an event, and I saw someone else had been added to the email with the word “Shorty” in the address, of course I thought this was some teenage girl who was going to be working for us… but no, it was chef Dennis Quintanilla, husband and father of two…


“Lord” Randall “Earl of” Mellon is one of our trusty workers. A solid reliable guy who always works to the power of two. Extremely talented bartender with another cracking sense of humor. I just like to make fun of him because he has a fruit for a second name, and with his vocabulary he couldn’t be further from a “Lord” or an “Earl” I won’t tell you what he calls me…


Michelle “M-Bone” Nowak – one of GG!’s newest recruits who has hit the ground running. An individual I have enjoyed getting to know, and I love her sense of humor. Michelle is a very tough cookie and isn’t afraid of any challenge thrown at her. While running our photography company Brilliant Studios Michelle is quickly becoming a recognized name within our local area. It is only a matter of time till she reaches out further. Fantastic sales woman, and knows how to close a deal. “M-Bone” seemed a pretty hardcore name, so I thought it suited her well.


Desiree “Social Guru” Patterson is the newest edition of the GG! team, and has been given the daunting task of dominating the wedding industry. Desiree is my “Social Guru” The goddess to my Facebook, the Lord to my twitter. If I have any problems with my social media, I go to her. Even if it is for some inspiration to post, she will provide. Desiree is quickly finding her feet in the industry, and with Pauline Parry as her mentor, who knows what heights she will reach. The sky is the limit.


Patrick “Paterico” Sullivan, aka, Mr Suave, Inspector Gadget, Party Manager, Chef, Human resources, and recently attained Director of Logistics. Paterico is an individual I have got to know the most over the year, he is my go to guy with questions about events, and if I need anything, no matter what it is, somehow he has it…. To hand. You may recall the Tie incident in Vegas where he just so happened to have the exact tie I wanted in his suitcase. He has vast experience in so many fields within the event industry, and is KEY to the running of every event. Staffing, logistics, its all down to him…. I wouldn’t want that job. There is a lot of banter that goes on between us, especially about him and his way with women. He actually wrote a book called the Art of Seduction; it is available in all major retailers. Between Patrick and I, we have a great level of understanding, he explains things clear and concise in a manner that I understand. We too have our own inside jokes…. But I think its best not to go there. One final thing with Patrick, he is always optimistic and he never EVER panics… There are no problems, only solutions.

The office has a great dynamic, we all get on great, and we all want nothing but to keep making Good Gracious! Events the success that it is.

Over the past year I have made many friends here at my place of work, and I thank everyone in contributing to my experiences so far. I feel part of the family, and I look forward to seeing what other characters I will meet in the years to come…

I am next going to try and crack David "Chomander" Cho and his bizarre dress sense...

Awards, Inspiration, Education, Recognition and Ironing.

It was that time of year again, time to pack up, go to Vegas, and take on the world’s largest catering conference; Catersource and Event Solutions.

As you may or not know, I applied for a scholarship through the ICA, and was successful! The ICA sponsored my gala tickets, education package, and money towards travel and hotel. Needless to say I was delighted to have been given such an opportunity!

The Conference was held at the new Cosmopolitan hotel, which was jaw dropping. Or as Joanne said… it was “sexual” They had amazing led displays, mirrors everywhere, sleek modern furniture, and that was just the lobby! The rooms were just as impressive, with nice firm mattresses, Samsung widescreen televisions. Then you had the bathroom; the shower was a room in itself! A huge black tile shower with great pressure, and a tall full-length window that showed into the bedroom…. That’s right, a window into the shower from the bedroom…. Creepy? Luckily there was a blind, but it was on the bedroom side! So if you had strange friends that would have a fascination in pranking you, this would be ideal.

I had the fortune of sharing a room with Mr. Art of seduction himself, Patrick “Paterico” Sullivan. It wasn’t until I was led on my bed and turned my head to the side and saw “Paterico” eyeing himself up in the mirror in the bathroom, that I noticed this window problem. I looked for no more than a second, where he then turned and caught me looking! We both laughed and said, that has to stop straight away… Vegas was getting weird already.

Sharing a room with Patrick was definitely an experience. First off he has a heart of gold, and is very considerate. On the other hand he is very particular. Everything has a place and everything is folded to perfection. Also, if you ever need anything, he has it… the awards night (which I will get to later) was a suit and tie situation, and I left my navy tie at home! So I was going to go tieless. Paterico steps up and says “hold that thought”… head first into his suitcase he goes, and pulls out a rainbow of ties, every color and pattern you can think of, and points out a navy one and says “how about that one?” of course it was the exact tie I was thinking of. You need it, he’s got it.

Oh! And Lets not forget his ironing skills. He is probably the only person I know that would travel with a tin of starch… He does benefit from it though… you could cut vegetables on the ironed creases of his shirts!

So on Sunday, February 27th we all arrived, and went along to the main ballroom to help out Dan Smith and Joanne Purnell with their seminar “Dazzling Appetizers and Zazzy Beverages for the Cocktail Hour”

So in steps server Aaron Kaniecki in his finest black bistro to take the stage, while Pauline Parry, along with friends and fellow professionals Marcy Blum and Eddie Zaratsian took stage to try all the cocktails and appetizers provided by Dan and Jo. Meanwhile behind the scenes Patrick Sullivan is proving he is a man of many trades by making celery caviar.

So yet again with Good Gracious! you end up in positions you never dreamt of, not at one point while signing my visa papers, did I think I would be on stage in Vegas in front of hundreds of people…

Now my sole purpose in this seminar is to take either appetizers or cocktails from Dan and Jo (point A) over to Pauline, Eddie and Marcy at their lounge (point B). The distance between point A and point B is about 10 feet, but that distance in front of hundreds of fellow professionals turns to 100 feet, the drinks turn into ice on your tray wanting to slide everywhere, and what is usually a steady hands in placing appetizers on the table, turns into a trembling mess…. It’s a little bit different under pressure…

As if that wasn’t enough… Pauline Parry, my loving, wonderful, understanding, low maintenance boss, if you didn’t already know, is my Aunty. And if you were at Catersource this year, and specifically at Jo and Dan’s seminar, you would of learnt this information. She just decided to mention it when I was in the middle of walking the 100mile gap, while shaking like a leaf carrying slippery cocktails…. Now everyone’s eyes are on me!

“Everyone I would like to introduce you to Aaron, he is our Brit who is on a two year training visa with us, and he is working very hard to stay here permanently and also received the ICA scholarship award, oh and did I mention he is my nephew….” (Applause, applause, applause)

All I could do is let out a nervous smile and a wave, which now looking back on it was a bit like the queens wave. The things you do under pressure.

Needless to say the seminar was a huge success, with people crowding around the stage at the end to try and get just a few seconds with the speakers.

Monday arrives, and it is time for me to get to my ICA duties. Part of the deal for attaining the scholarship, is to volunteer to man the ICA inspiration zone, the lounge and the tradeshow floor booth. The ICA wanted to achieve 100 new members, and to get as many current members as possible to re-sign during this conference.



It felt so good to be able to give back to the organization that had given me such a golden opportunity, so I wanted to get as many new members as possible.

First of all I needed to get accustomed to the area I was in. This first time around I manned the ICA Inspiration Zone, which was filled with 5000 hours worth of work. This was in the form of pictures, examples, menus and much more. People could walk up, pick up a binder that tickled their fancy, and have a good look through and hopefully become “inspired”. New members to the ICA would receive a disk containing all the information within these binders, or people could bring their own USB Flash drives and download the information for themselves. Having such a brilliant area to work from made it easy to sell. The reason to sign up was there in front of you! It was down to me to slap the icing on the cake and make them sign!

Through the experience in the Inspiration Zone I managed to get a few new members! Not only that, I got to have a chat with some key ICA players, such as Jody Wimer, Pat Christofolo and Richard Kalnins. Probably the biggest compliment came from Pat. I said to the group that I had to leave to attend a class, and Pat responded “are you sure you can’t stay? You seem to be a natural at this, you are talking as if you have been on the board your whole life!”

Hearing those words from such a well-accomplished and respected caterer was a definite confidence boost.

Of course Catersource is all about education, and boy do they have it in abundance, classes going all day, every day from every topic you can think of.

So for me at this moment I am interested in sales, client relationships, social media and marketing aspect of the event industry. So I went along to “Story Selling” by Cliff Schamber of Marriott International who did a fantastic job. This class was about incorporating story telling into your sales pitches, this develops a relationship with the client, demonstrating that you are talking from experience, therefore they have reason to trust you. Very interesting.

Other classes I went to included “You Made The Sale, Now What!?” by Frank Christian from Festivities Catering, “Making Money with Meryl – Design” by Meryl Snow from Festivities Events, “How to Effectively Manage Social Media” by Jeff Hurt from Velvet Chainsaw, and many more.

Though all these classes were great, the one thing I will take away is the people I networked with. The great thing about Catersource is everyone is there for a good time and to make friends, so finding people to hang out with is pretty easy.



I managed to meet some very interesting and knowledgeable people within our industry, such as Kristina Raines of A Joy Wallace Catering Production. Kristina was such a warming person, very “cheeky” as we say in England, and had a great sense of humor. I think she didn’t stop making fun of me when we were first introduced… so of course I gave some back! I enjoy a good banter. Of course there were some of the seasoned Catersource goers, Joanne Purnell keeping the tempo high with her partner in crime Ken Barrett, Pauline Parry doing her Pauline Parry thing, and then there was new edition Josh Parker from Verterra, who had a suite and held late night parties for everyone! (there were some interesting nights there…. But hey what happens in Vegas…)

One thing I also found, was following my recent visit to Kentucky for CaterArts, I recognized and knew a lot of people at the conference. Not to mention I got recognition from my oh so confident performance on stage on Sunday… People would come up to me and say “you’re Aaron right?”
ME: “yes I am…” (not having a clue who they are)
STRANGER: “we saw you on stage! Great job!”
ME: “ummm… thanks?”
STRANGER: “let me buy you a beer…”

celebrity overnight.

Now at this conference there is an award ceremony, called the Spotlight and CATIE Awards, which are national recognitions for caterers and producers alike. Let me start off by stating that there was a food I had never tried before… something so obscure, so different so strange yet so good… lion. Yes, I ate lion. It has a strange salty taste, and you cannot help but squint when eating it because you know what is in your mouth! Oh well, an experience nonetheless.


Back to the awards, Good Gracious! had two CATIE nominations, first was Dan Smith for Innovation and Mixology, which he went on to successfully win, and another for Best Table Top Design with Michelle Nowak, Sadly we were unable to secure this one, but still an amazing achievement to be nominated.



Also we were all eagerly anticipating one of the pinnacle moments of Pauline Parry’s career, where she was going to be inducted into the Event Solutions Hall of fame for 2011.

Bob Estrin, long-term friend of Pauline, and previous recipient of the Hall of Fame Award was the person to introduce the catering diva to the stage. As he mentioned her name, the whole room erupted… whistles, screams, chanting all for one person.

A huge sense of pride overwhelmed me not only because she is my boss, but also because she is my aunty. To be involved in business with her is such a pleasure, and an amazing opportunity. I am so proud to be part of the Good Gracious! Team.

As she stood up there, she owned the stage, a slight quiver as she first grabbed the microphone… but that was soon surpassed with fabulous stories and advice. As she read off each page of her speech, she would throw it behind her, as if to say lets move forward. Reflecting her personality perfectly if you ask me. Always looking to move forward with purpose and direction.

It was a proud night for all. If you have time, see Pauline accepting her award below.



Later on in the conference the ICA (International Caterers Association) had their Annual General Meeting, which is where I would be receiving my scholarship award. There were great speeches made by all, and a few other recognitions given out. One of which was unexpectedly given to me?! I received a Star Award for my helping hand in CaterArts, I was completely shocked and deeply humbled by the award.

Not only that, there was one other surprise to come. Pauline Parry, once again being praised and recognized for her amazing achievements, by receiving the ICA John Mossman Award, which has only been given out a hand full of times in the 30 year history of the ICA. The award demonstrates dedication of service towards the ICA.



An emotional Pauline stood up to accept her award and was speechless; it was so great to see her friends recognizing her and her dedication to the job she so dearly loves.

Finally, the trade show floor… I needed a map to get from one end to the other… IT WAS MASSIVE! You walk through and you have everything from fine cuisine, to big trucks. Video games to live bands, it had everything! No wonder this is the largest catering conference in the world! If you can’t find what you are looking for here there you just aren’t going to find it.

Catersource was unbelievable… stimulating, educational, emotional, tiring but worth every single penny. From Catersource you are sure to find one person you connect with, you will find new tricks to move your company forward, you will see how designs were done when you didn’t think they were possible!

I would like to thank Pauline for encouraging me to progress and presenting me with such amazing opportunity, the ICA for granting me a scholarship so I can take part in this amazing conference, and all the people who shared their knowledge and experiences with me.

Key Learning Points:

• Paterico is a, party manager, bar tender, chef, caviar producer, driver, human resources, womanizer, ironing expert and a pretty decent guy to share a room with.
• Pauline Parry IS a catering super megastar
• You can eat lion
• Networking is good for everyone, no matter what your position is
• Knowledge is key; attending classes is nothing short of positive.
• Doing is learning. Put your new skills into practice.
• Don’t look directly into the tickle hole

Why A Cow?.... Why not?

Working with Good Gracious! Events is never dull, someway or another GG! gets involved in some experimental, inspiring projects. Well this was defiantly one for the books.

GG! volunteered to contribute to a wedding gallery which was going to be presented by WIPA (Wedding Industry Professionals Association) at The Special Event in Phoenix in January 2011.

To conjure up this creation, four A – type personalities came together, along with their colleagues, in order to devise a gallery so unique, so amazingly different, that it would be the talk of the show. These four personalities were Pauline Parry of Good Gracious! Events, Eddie Zartsian of Tic – Tock Couture Florals, Vanessa Rockafellow of Cachet Wedding Designs, and Erin O’Donnell of BBJ Linen. Of course a special mention goes out to Dan Smith and Michelle Nowak of GG! who also contributed to the project.

Now where do I come in?

Well you should first of all know, that where I am sat in the GG! office is perfect so I can see Patrick in his office, all he has to do is lean forward in his chair and we can make eye contact… Now in the office with Patrick is our wonderful, amazing Vice President Martha Perez. So when most discussions occur, they do so in her office. Dan Smith went into her office to discuss plans for Phoenix, meanwhile I am at my desk working hard, oblivious to what’s going on. Next thing I hear is giggling, and Dan smith leaning over so he can see me at my desk wearing a cheeky grin… I of course look up and catch that “look” which always… ALWAYS means Dan has a wonderful, educational, purposeful task in mind for me…. Before I had a chance to ask what he needed I somehow had a suitcase in my hand, and I was being piled into the GG! cube truck in order to be the “muscle” of the operation.

Off we go to Arizona….



Traveling to Phoenix Arizona in the Cube truck was Dan, myself, what seemed like everything Rivre Works (rental furniture company in LA) has to offer, cheese, 12 wall panels, 6 large custom made frames, and much more… The point I am making is an already grueling 400 mile drive along the I-10 Freeway was not going to be made any quicker with all that furniture in the back!

With a bag stuffed with snacks and drinks, we decided to make the most of our time in the cube.



A short 7 hour drive later, we arrived in Phoenix, which to be honest can be better described as a ghost town. For a Sunday it looked dead. Not a person in the street, not a car on the road, just the sound of a street light buzzing

Of course upon our arrival, all Dan and I wanted to do was go up to our rooms and sleep, but typically it wouldn’t be a blog from me unless something went wrong right? The reservations which had been made for us, were not valid until the next day… So on the phone we get, calling Pauline, who calls Vanessa, who calls the hotel, who then tell us we are in fact staying in a different hotel for that night, and then moving back to the hotel we were currently in the next night. Nothing like more driving after a nice 7 hour haul…

The next day…. Set up.



Setting this gallery up was a real team effort. Our local carpenter Dennis Parry of DPC Woodwork and Bradley Delp were on hand to help us get the job done.

I at this point still wasn’t sure on how the room was going to come together, I mean I could see the furniture in the truck, I can see lots of random shapes, but how they are going to come together? I had no idea.

So Dennis Parry steps up to take the lead, we unload the truck in great time, all that’s left is to assemble the wall panels, load the frames, and then the surprise element. However, as in any catering job, you can only plan according to your surroundings… The same applies for design. We had hit a wall.

In this room we needed white carpet to be laid down, where we would then construct the walls onto. We waited 5 hours… 5 HOURS! For the carpet to arrive. We could not do any more until that was laid down. And 5 hours in catering time or design time is a day.

Finally the rental company arrives and provided what we needed, in steps the Aaron Kaniecki and Dennis Parry comedy construction duo. Those of you who may or may not know, Dennis is in fact my uncle, and we have had a previous experience with setting up these walls…

I realized upon this experience that I became a mind reader, Dennis would turn round and say “Son could you pass me the uh.. the uh…” and of course I would pass him the drill, or the screws, or the ladder, or just get out the way…

And there was plenty of “Son you are holding the wall wrong.” “Son you are passing me the screws wrong” And of course if he screwed something in wrong, dropped something, couldn’t find something…. “SSSOOONNN!!!!” you know who was to blame…

Of course this was all light hearted, and we actually got the walls set up in great time. Word of the day was Plum. Dennis would look over to me while holding the wall and say “Son is that plum?” “I don’t know Dennis I consider it more of a peach myself” to which he of course then explained how plum meant straight…

Now here is where it got interesting. The walls were set up, and mounted onto those walls were frames… then mounted onto the frames, were parts of cow… not real cow (like Lady Gaga's living room), polystyrene cow… as you can see from the pictures, it was split into three sections. I couldn’t help but say half way through… does any one else notice we are hanging a cow on the wall? It looked amazing though, the cow was 3D, just coming outside the frame, creating a modern art effect.



The 12 foot table was then constructed in the center of the room, florals came in, then the finale, the cheese cake. But not your typical cheese cake… a REAL cheese cake. The base was made with Parmesan, The next tier was three wheels of bri, Then a wheel of gouda, followed by a wheel of stilton. This was then decorated using hand made paper flowers from Mille Fiori. I had to hand it to the team, it was defiantly different…



The next day was the opening of the wedding gallery, and my oh my… what a reception… We were one of the first that people would see as they came through the doors. People would almost do a double take at our wall… come over to one of us and say… “excuse me.. is that a cow on the wall?”

“Yes” I would reply, one is Collin and the other is Isabelle, they fell madly in love on a trip to France…” People loved it.



Of course there was also a great response to our “Cheese Cake” People just loved the originality, snapping their cameras every second to take every detail home with them… the gallery was a great success.



The next day arrives, and it was time to break down. This time our local carpenter was no longer around to assist with the process, so it was up to me and my DIY skills to bring this thing down… and knowing Dennis Parry will be counting every screw, piece of wood and material, this process had go perfect…. “Gulp!”

Dan, myself and two fantastic helpers worked together to bring this gallery of amazing-ness down, and squeeze it back into our cube truck. Screw by screw, cow piece by cow piece, the gallery came down, and was done in record time! Dennis would have been proud… and I also proved my dad wrong! He used to say I wouldn’t know which way round to hold a hammer… PAH!

After an exhausting few hours, Dan and I looked at each other, and had the exact same thought… no words were needed… we both knew it was time for happy hour.

So quick shower, change and back out again to a local Irish pub we had been hearing about the whole trip. Seamus’ McCaffrey’s pub it was called…

Upon our arrival it was something I did not expect, out the shuttle we jumped to a an incredible reception… I thought I was a movie star for a moment… women screaming at me, screaming “We know you! we know you!” of course I look up, and struggle to see where the commotion is coming from. “WE KNOW YOU! WE KNOW YOU!” then right there in front of us, on the patio of this bar were young women… know I don’t mean to sound like a lad, but I have seen quite a few women in my time, and I couldn’t quite remember where I know these girls from. So I do what any other guy would do in that situation… Pretend like I did remember….

It wasn’t until someone at the back of the group was still screaming, and let out a cry “CaterArts!” the penny dropped. These are the people I met while we were in Kentucky for CaterArts! It suddenly all made sense! Which meant that along with these people would be our friend Kimberly Jones of Sullivan University.

So we went into the Irish bar, which was only next door, and gave Kim a call, where she then joined us for a cheeky beverage.

7 Pints for me and 9 Glasses of red wine for Dan later….we felt it was time to venture off and find the rest of our GG! family… next thing I remember, is waking up… Great night.

So following the crazy unload, the frantic set up, the confused questions, the amazing break down, and the intense reloading of the truck, it was time for Dan and I to hit the road and begin our journey back to Los Angeles….

What started as a hesitant decision to go along, became one I was glad I had made. I learned so much from others in our industry, and now believe that A – Type personalities can come together to create the most amazing designs. The most humbling part, is when people would come back by our booth and say to us quietly “yours is the best…” Though that’s not the point, it’s always nice to hear.

Phoenix, Thanks for the memories.

Key Learning Points:

• Phoenix AZ, is a bloody long way from Los Angeles.

• You will be surprised what can fit into a cube truck with the right level of organization

• I do know which way round to hold a hammer

• Plum Means Straight

• Working with creative partners can result in amazing original innovative designs.

• Collin and Isabelle loved each other very much

• And if you are reading this, that means Dennis has counted the screws, got all of them back, along with his materials and tools… and therefore spared my life (Phew…)

20, 200, 350, 700...

Aaron Kaniecki - Rising star of GG! Events

B. E. T, formally known as Black Entertainment Television, was having a premier event, which was to feature two new programs. One called “Let’s Stay Together” and the other; “The Game”

As the saying goes, “When one door closes, another one opens” And in catering we believe this to be the case…. At least that’s what we think…

This event for BET couldn’t be a better example of just that.

With the New Year beginning, we wanted to hit the ground running, and our calendar for January looked pretty good. Our creative director Dan Smith had a small event in the first week for twenty people, which was pretty much ready to go. Then, out of no where it was canceled… Great, not even a week into the year and people are canceling parties…The door was closed on that one.

Then, another opened…

In the form of a telephone call from the television network BET, asking for us to design and cater for their premier event in the Directors Guild of America for 200 people. Now that’s an improvement!

What was great for me is that Dan asked me to go along to the walk through with the client, which was in fact only two days before the actual event.

So on the walk through we went, the client was very easy to work with, they just told us what they perceived as the ends result, and we can do whatever we want in order to make it happen.

They said "we heard that you are the best, so we trust your judgment" That's refreshing to hear...

So we were talking through some details, when the DJ for the event arrived. He then asked a key question… How many people again? The client turned round to Dan and I slowly saying “oh yeah… I need to mention something about that… its gone up to 350..”

No problem on our end, we were loving the fact that the count had gone up. The extras then followed, a VIP lounge, bars, a dance floor, GOBO’s, florals, the lot!

Our Custom Made BET GOBO

Dan and I left the directors guild with cheeky smiles.

So back to the office we went, where phone calls had to be made to the relevant vendors to ensure we can in fact accommodate all the guests.

The day before the event arrives, and more of the same… phone calls, planning and organizing. Then, Just before Dan Smith was about to leave the office that evening, the phone rings…

“umm, Dan… The count has gone up again… up to 700 people…”

So back on the phones, we need more liquor, more food, more rentals, more everything! But of course being the professional company we are, we make it happen.

One thing the client did stress is that these people know how to party… so be prepared.

Party day arrived, and I went along to the event site with Dan to set up. There were several different companies, in the same space working together like a well oiled machine. The step and repeat area was up in no time, with the red carpet rolled out. The florist were ready to go, the rental company were bringing in furniture by the second... it was all coming together.

Time for the event.

The event kicked off, with the celebrities dripping in slowly but surely through the step and repeat area. Cameras flashing, people screaming out questions, not to mention the stilts.. sorry I mean heels the women were wearing. The women were walking about eight feet tall on the red carpet, with super short skirts and a can of hairspray.

The Step and Repeat area

They moved straight into the screening rooms so we could then set up buffets and champagne.

The event ran so smoothly, and great credit goes to Patrick Sullivan of GG! with his new Service system. Everyone knew where they had to be and when. No one was asking silly questions, no one was waiting for something to do, it just worked.

Patrick Sullivan's New Service Dynamic

When I agreed to be involved in this event, I thought BET was just another struggling network on American television, full of aspiring actors waiting for their big break… That just shows how naïve I am.

Before I knew it I was serving champagne to the likes of Brandy, Ray Jay, and Eriq La Salle… There were several other faces I recognized but I’m afraid I cannot recall their names!

Ray Jay and Brandy

The event was a hit, the food was going, the liquor was going quicker.. The DJ was playing music I have never heard of, yet everyone else in the room knew. At one point there was a rap song on, and I was trying to ask this lady, who must have been in her 60’s, if I could take her glass… I might as well of been talking to the plants. She had no idea I was there.. she had her eyes closed, head tilted back, swaying from side to side rapping every word from this song… that was an alien experience. After the sixth or seventh time of asking I just took the glass.

The DJ Booth

When I thought I had seen it all, the DJ then played a track called “Cupid Shuffle” And everyone from the age of 14 to 60 was on the dance floor in their stilts or extravagantly noisy shirts, getting down to this song. And for those of you who may not know the song, there is a dance to it, which every one of these people were doing, in sync, step for step.

The Cupid Shuffle

Of course being from a small town I’m not used to seeing such behavior. I couldn't help but watch... instead of concentrating on the glasses I was picking up, I was watching the dance WHILE picking up glasses!

The DJ then called it a day and started packing away his equipment, and for the GG! staff the breakdown was efficient as ever.

You know you have done your job, when the client comes running up to you, gives you a big hug, and says “I can’t wait till next time” And that’s exactly what happened….. To Dan.

It was a real pleasure to work with the clients and all other vendors involved, and I just loved being involved from start to finish. Let’s keep these parties coming!

KEY LEARNING NOTES:

• Be prepared for changes and to adapt at any given moment.
• BET is in fact NOT a small network; it is very much at large!
• 60 year old women know how to rap.
• Inform ALL vendors of any changes, even if you feel it might not affect them, so you are all on the same page.
• Patrick’s new service dynamic works!