Chef Pete Coleman

o hold your hand, if you need someone to talk to I recommend a family member, not a busy Chef. Also, she didn’t communicate the vegetarians and vegans until the day of the event so it’s a wonder they got fed at all. Also, the “Coordinator” she hired for the day didn’t speak any of the 3.5 languages I speak (English, Spanish, French, a little German)… So I’d say a fair number of the “Communication” issues reside there. Like the fact I told her that the photographers food was ready in the kitchen, but of course, I told her in a language she obviously didn’t understand, AKA, English. Timeliness: 2 hours is a lie, we were exactly 50 minutes late and the dining area was set with 30 minutes to spare. Regardless of what time the staff got there the event was set up on time and Hors D’Oeuvres were served on time. Everyone, including the client and guests ran a little late because of traffic coming out of Los Gatos to the Santa Cruz mountains…if you know, you know. Also, it says right on my contract that vendors eat while guests are eating. So this self important “photographer” should have waited to eat with the rest. A multi-course plated meal takes time. We can’t begin the next course until the course being served is complete and fully bussed. We were cooking as fast as they were eating, the issue is since the bride and groom eat first they notice the lag the most…unavoidable. Th The timeline we received from the clients day of coordinator (on the day of the event) did not allow enough time for the multi course meal. And frankly the day of coordinator seemed surprised by the fact that we were plating individually instead of sending it all at once. They probably should have asked for a buffet, if I had seen the timeline even a week prior I would’ve suggested as much. Portion Size: They should have made the time to come up to Napa for a tasting, if they had they would have seen the portions, and if they wanted bigger portions they should have ordered cheaper food…Black Cod and Filet Mignon are not cheap. And she even admits that the staff were professional and the food was tasty. Not Coming Out to “Apologize”: Why would I apologize for the incompetent coordinator, the photographer (who has a clause in his contract that her charges $250 if his dinner is late, verified by the venue!) And an unrealistic timeline. Again: To Summarize according the the client the staff were professional and the food was tasty. That’s really about all I can control. Nothing was missing, no one was rude or unprofessional, the food was tasty. If we were set up and ready to go on time, ask the Janelle, the venue manager. The timing is arbitrary, evidently this client and coordinator don’t eat out much, as we all know you can’t rush the Chef. Megan, I’m sorry you were unhappy with the timing. The rest sounds like complaining to me. Pete.