Catering Kitchen NIghtmare – Rebroadcast !

Pretty revolting kitchen.

Just because you own a beautiful historic mansion in the countryside, or even a stunning modern mansion with breathtaking views does NOT mean you should necessarily rent it out for catered events.
“Catering Kitchen” means a number of things depending on who you speak with.  The owner may find the above photo enough amenities to fill the bill.  Sink. No drain. No hot water.  No oven/stove/refrigeration.  Absolutely no dish washing.  Any water that is used will drain into buckets provided below and dumped outside down an embankment.  I ask you, as a potential client, would you want your food managed under these conditions?
We had a client who signed a contract with the venue, was told there was full caterer’s kitchen.  She met with me, we created a menu based on this information.  When we did our first walk through we discovered the kitchen was a gutted room with above sink. The bride burst into tears.

I do not argue that any venue has the right to limit was goes on in their kitchen.  Many if not most kitchens do not want you to actually “cook” food, they only want you to “warm” food already cooked.  And I understand if they do not want to provide the expense of refrigeration, this is their prerogative.  But if the space isn’t climate controlled, working with food in an non air conditioned room during a Washington DC July seriously compromises how long food can be out before it risks bacterial contamination. 

Over and over we see brides and grooms fall in love with properties that offer views, spectacular ball rooms, charm and elegance.  They never think to actually inspect the kitchen or are given assurances that there is a regular catering kitchen “behind that door”.  My feeling is if the septic system is this sensitive, will the bathrooms hold up as well?  Do you want the catering staff to even TOUCH that bucket in the photo and then touch your food?  Even with latex gloves being worn by all the kitchen staff, does this look appealing to you?

Please ask to actually inspect where the food will be prepped.  If you are given a vague response, press on.  This year alone we have encountered three different venues that are so unsanitary, I don’t recommend them even though they are 3 of the prettiest spaces I have ever seen.  Interestingly, all three had very difficult managers as well.

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