Road to recovery: resetting standards with the Chef at Whim Hospitality
Chef Jesse Genovese of Whim Hospitality on resetting norms and all the new paths that presented itself. His story honors the creative wanderlust of dishes in the most impressive kitchens in Hawaii, Spain, London and Los Angeles before settling in Austin at Whim.
Road to recovery: The future of food with chef Nick Brune
Chef Nick Brune has always been trying to innovate in the food industry. Nick started his career in New Orleans, moved to Los Angeles to become a Chef at Kai’s Catering, and then eventually manifested his passion for organic food with the creation of Eco Caters.
Road to recovery: Building a brand with Michel Malecot
Michel Malecot, the Founder, Chef, and Owner of The French Gourmet, Inc, is a legend in the San Diego catering and bakery world. In an interview with us, he discussed building a brand during Covid, corporate vs. social events and staffing challenges in 2021.
How I Positioned My Business to Survive 2020—and Thrive Into 2021
The last year has been a long, uphill battle for those of us in the catering and events business. We’ve all had to make tough calls and get creative to survive. But now, I want to focus on how we’re thriving, and share some of the things we’ve done at Puff ‘n Stuff to help get us through challenging times.