Kelly Becker
Section Editor

If you’ve ever planned for an event, bought and prepared the food (both hot and cold), arranged for servers and a bartender, packed everything up and hauled it to another location, then served dozens, maybe even hundreds of people, then you are either a caterer or you have a real good idea about what a caterer does.

The extensive planning for serving large groups of people is almost as much work as the actual food preparation itself. According to Jimmy Nicholson, food preparation professional and owner of Durangourmet, the thinking and planning for an event is a huge part of the business. He explains that having the proper equipment and other professional food handlers as servers/assistants for large events is also vital to the success of the food part of an event.

Nicholson, a graduate of a culinary school in New Zealand (where he grew up) has only been in the catering business for the past couple of years, but he is certainly no stranger to kitchen work. He began doing dishes in a hotel kitchen at age twelve and began learning to cook when he was thirteen. After culinary school he became a chef which he said was great for traveling because he always had a job – no matter where he was.

He admits that he has through the years not only been interested in food preparation and presentation; he is "passionate" about it.

When working with clients Nicholson always remains "open" to customizing the menu. Not only must budgetary considerations be met, so must the food preferences of the bride and groom to be. He points out to his clients that there are always vegetarian options for any or every item on the menu if so desired. In this area, he says that there definitely is more emphasis on spicier Southwest selections sometimes because the couple prefers it themselves and sometimes because the couple wants to have their out-of-town guests from the East Coast to have the opportunity to enjoy our Southwest tastes in food.

Nicholson also says that southwest Colorado is becoming quite the wedding destination and thus the several excellent catering businesses in the area do quite well. He does suggest to the future bride and groom that they ask plenty of questions of the caterer whom they do select because such things as gratuities are not always included in the per person dollar amount. The couple should also find out about how much each server will be paid, how many servers will be needed and how much each bartender will be paid. It is important to make comparisons of caterers that use the same criteria and/or questions and similar menus.

Although many people are married at local ranches or lodges, on a mountainside or some other nice outdoor locale, when it comes time for the serving of the food there are many things which must be considered. How hot or cold will the outdoor temperature most likely be (if the food is being served outdoors)?

Nicholson says that the number one consideration a couple must make when planning their wedding is booking the facilities for the wedding and reception. Facilities are limited in this area and early bookings are required.

Once the facility is booked, Nicholson says the caterer will most likely send the selections of menus and everyone must talk about the budget. In Nicholson’s case, he sends the basic, yet extensive menus, and then customizes them to the clients’ wishes.

While there are some weddings that family members may wish to attempt the food preparation for, do keep in mind what you are paying for when you are hire a caterer. You get wonderful food, properly prepared, handled, transported and professionally presented and served. There is a tremendous amount of stress that is eliminated by turning the food over to a professional and the wedding is more enjoyable for everyone. And once to take a look at the sample menus of the caterer, you’ll be convinced your guests will leave the party smiling and remembering all the pleasant memories of the day.