Try a Vegetarian Catering Career and Compete with the Big Guys


	Try a Vegetarian Catering Career and Compete with the Big Guys by Sonja Albrecht CulinaryEd Columnist June 02, 2008 What do actresses Naomi Watts, Natalie Portman, and Gwynneth Paltrow have in common with actors as diverse as Ted Danson, Richard Gere, and Brad Pitt? And what's the secret of the timeless good looks of model Carol Alt, Demi Moore, and ageless, energetic Paul Newman? All are vegetarians, says the International Vegetarian Union. And lest you think vegetarianism is a passing fad or a seventies flashback, know that the IVU will celebrate its centennial in 2008. Vegetarian Catering, A Solid Career Niche Clearly, vegetarians have deep culinary commitments, so if your catering career depends on developing a loyal following, you'd be hard pressed to find more dedicated diners than those who avoid eating animals or animal products. Fortunately, vegetarian dishes make your job in catering a breeze. In addition to the classic veggie lasagna, how about: Cheese strata, a hot sandwich entrée of bread, cheese, and tomato layers Veggie wraps of hummus or smoked tofu with chopped walnuts and greens Portobello mushroom "French dip" Panini (pressed sandwiches) with tofu or mashed beans Tapas, the South American bite-sized appetizers Catering careers are based on personal flair; your culinary job is to fill in the details above with your unique take on vegetarian cuisine. Big Guys, Little Lies? In vegetarian cooking, trust is all. Your clients must put their faith in you and your commitment to vegetarian values. A few years back, computer consultant and Wendy's customer Pat Fish outed the chain for putting gelatin in its Veggie Pita sauce. Though Wendy's replaced the sauce with an animal-product-free version, consumer confidence was shaken. Taco Bell, too, learned a lesson in the discerning vegetarian palate (and, perhaps, in truth in advertising) when Bell's Veggie Fajita was found to contain chicken extracts and its meatless burrito sported sour cream and guacamole made with gelatin. As a vegetarian cook, you'll find your job garnering trust in your catering business will be easier now that the food industry giants squandered theirs. Sources: "Green cuisine," by Sam Hannam. In Britain 4.11 (November 1994). International Vegetarian Union "Psst. About that veggie pita...," by Anna Mulrine. U.S. News & World Report 123.1 (July 7, 1997). "The Watchword Is Substance: Veggie Sandwiches," by Nancy Berkoff. FoodService Director 13.5 (May 15, 2000). About the Author Sonja Albrecht works as a writer and editor for an online media company. She has also taught college writing and completed a Ph.D. in English.	Culinary Schools California School of Culinary Arts Request Free Info Keiser University - Center for Culinary Arts Request Free Info L'Ecole Culinaire - St. Louis Request Free Info Kendall College - Chicago Request Free Info Center for Culinary Arts - CT Request Free Info Florida Culinary Institute Request Free Info Culinary Articles Culinary Salary Information Let them Eat Cake! Baking a Parisian Classic Adventures in the Specialty Food Trade: A Unique Culinary Career Pastry Chefs Master the Art of Marzipan Try a Vegetarian Catering Career and Compete with the Big Guys More Articles Chef Profiles For Nigella Lawson, Culinary Pleasure Comes from Play Chef Tyler Florence: Portrait of a Home-cooking TV Chef Padma Lakshmi's Recipe for Culinary Success: Go International More Articles Chef Jobs Culinary Job Search California Culinary Schools Pasadena Culinary Schools San Diego Culinary Schools San Francisco Culinary Schools Florida Culinary Schools Miami Culinary Schools Orlando Culinary Schools New York Culinary Schools New York City Culinary Schools Texas Culinary Schools Austin Culinary Schools Dallas Culinary Schools Houston Culinary Schools

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