Feeding the VIPs
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How do you make Michelin Star-level food, for hundreds of people, in a kitchen you just built in someone\\u2019s garden, and with no access to cooking gas? That\\u2019s just a typical scenario facing chefs in the world of high end mass catering.
In this episode, we hear from John Downey, the Catering Manager at the Web Summit tech conference, on the pressures of feeding high profile figures, and VIPs who've spent $26,000 on a ticket.
We also hear from Matt and Ted Lee, authors of the book Hot Box: Inside catering, the food world's riskiest business. They tell us about the stresses and often extraordinary challenges of providing high end food, at scale, at some of the USA\\u2019s most fancy weddings and galas.
Presenter: Marie Keyworth\\nProducer: Sarah Treanor
(Picture: A chef's hand, putting the final touches to some dishes. Credit: Getty Images/BBC)
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