Click here to see her channel her inner Martha Stewart/Julia Child/Giada DeLaurentiis and roast a chicken, along with potatoes and a garden salad.

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NATURE OF THE WORK

Food service catering industry events range from corporate lunch box drop-off to full-service wedding receptions. However, usually an event caterer’s responsibility involves managing wait staff serving tables or self-serve buffets at banquets, conventions, and weddings.

Although food is the focal point, caterers also oversee decorations, such as table settings and lighting. Catering companies will as such, execute the client’s envisioned decoration theme or color scheme. Aesthetically-pleasing (and good-tasting) food alone can appeal to the senses, but caterers must keep in mind the decor and ambiance needed to make an event successful. Catering is usually sold on a per-person basis, meaning that there is a flat price for each additional person. Caterers need to keep the budget in mind to make a profit.

As many others in the food service industry, caterers and their staff work long hours. It is not uncommon for them to work holidays or 7 days a week during some seasons. Although the event location may be luxe, catering staff often work in small quarters with potentially hazardous hot stoves & ovens. Pace is rapid and hectic, so caterers and their staff must be able to communicate clearly and effectively.

EDUCATION AND TRAINING

A growing number of those in the catering industry complete training programs through independent cooking schools, professional culinary institutes, 2- or 4-year college degree programs in hospitality or culinary arts. However, experience and an ability to both create and execute food preparation are most common qualities for advancement.

BY THE NUMBERS

Employment in the catering industry is expected to increase by 11 percent by 2016.