An experience of an event that almost wasn’t- but totally was, explained from head chef, Serge Krikorian’s, point of view:
This was a hard event — but there were so many things to be grateful for. So much could have gone wrong, yet somehow everything worked out just right.
First off, the A/C cover blew clean off of Our Mobile Kitchen. Thankfully, not a single drop of rain made it inside! In true Katelyn MacGyver fashion, she climbed up there armed with duct tape and a trash bag and invented a whole new piece of equipment: the “Vibrant Occasions Emergency A/C Cover 3000.” Patent pending.
We almost drove straight into the venue, but then realized we’d have no way to get the food truck back out — which would’ve made catering future events a little tricky (and left us with some avant-garde lawn décor for a million-dollar home). Instead, the team started brainstorming solutions like pros.
And here’s where the stars aligned: the hotel happened to have a spot in the back for our food trailer. If Michelle hadn’t stopped there first, we never would’ve known! Talk about divine catering intervention.
When Mary and I got to the hotel, the team was waiting — all dressed in matching clear ponchos, with Bailey adding a chic touch of tan plastic shawl. It looked like a Project Runway “Rainy Day Catering Couture” challenge.
The team troubleshot which generator to use, so Mary and I could actually lift it and put it back without summoning an entire football team. We left the red truck behind so Mary could play “Hotshot Mary,” running errands like a superhero — getting the dog to the hotel, dashing to Walmart for lettuce, and somehow doing it all with style.
Meanwhile, the rest of the team hauled everything in the back of the truck — loaded by Turbo Jordan — in the rain. Carla, Natalie and Janice swung by the truck and handled the cold food and apps like pros. No speed rack? No problem!-Michelle and the team improvised beautifully, setting up salads right on the tables and making it work like seasoned champions.
And let’s not forget our MVP — Most Valuable Pup, Teddy — who supervised cooking operations with fierce determination. Thanks to his leadership (and maybe a few barks of encouragement), the food was on time, even though our cooking window was an hour shorter than planned.
In the end, when Mary and I arrived at the venue, we were greeted by a relaxed, smiling team who had clearly worked hard to get everything to that point. Dinner service took just 20 minutes, and the guests were thrilled!
We might’ve been wet, tired, and running on duct tape — but we pulled it off.
