“Bob volunteered his expertise as a chef and caterer to assist the school in the annual fundraiser run by the school council. Bob continued to volunteer even after his daughter had graduated from the school, supporting the school well beyond our expectations. Through each of the four “Lose the Blues” events, Bob demonstrated his professionalism, expertise as a chef, strong organizational skills, and meticulous attention to all details. The annual fundraiser was a theme-based event involving a three-course meal, performances, live auction and silent auction. Over three hundred parents and guests attended. Bob played an integral role in all planning, menu development to support the theme, ordering of food, transporting the food to the venue, clean up, and instructing/training the students waiters. As the purpose of the evening was to raise funds for the school, Bob planned the menu to accommodate the budget, while providing a meal that was attractively presented and delicious. Bob collaborated with members of the school council to ensure that the menu met their exclusive needs, and reflected the theme of the evening.
Bob is a consummate professional. As thirty-five student volunteers were serving the food, Bob had to organize them, as well as train them, in order to serve three hundred people seated at tables. Working with teenagers can be challenging, but Bob managed to train his serving staff quickly, which resulted in the students doing an outstanding job. Each course was served professionally and at the correct temperature. Clearing and clean up were done discreetly between courses, as there were many parts to the evening. Bob had to be flexible accommodating performances between courses. Bob successfully organized his team to ensure that the evening flowed smoothly, without disruption. The true test of any meal is the return audience. This event continued for four years, attracting many of the same parents and guests from years past. Guest were impressed with the quality of their 3 course meals, which surpassed what you would receive at most restaurants. Bob truly prepares a pleasing menu, preparing delicious starters, appetizing main courses and creative desserts. Bob has managed to accommodate any dietary restrictions we have encountered. His calm, unflappable manner, genuine enthusiasm his work, and willingness to work with staff and students alike make him an asset to any team or organization.”