That’s a very good question. Here’s a really good answer for you.
I can’t tell you how many times I get asked that question. In the beginning I tried to let the bride know that it was a good idea to have someone to go to with questions and planning help. Now, I just flat out say YES, you need a coordinator.
Clients think that a coordinator’s job is to book vendors and secure deposits, and in some cases (very few, I’m discovering), that’s all that is needed. The nuts and bolts of being a coordinator are the aforementioned points, but that is the easy part of the job. Your coordinator, or as I like to call Yvette, your designer, sets the mood and tempo of your entire day. No, that’s not an exaggeration. He or she is responsible for how smoothly your day runs. How do you expect, as a bride, to be there to answer vendor and set up questions when you are having your hair done and getting ready to walk down the isle. At that moment, your only job is to be a bride and marry the man (or woman) or your dreams.
Let us determine the timeline and table diagram, coordinate all the deliveries, and work with the vendors to make sure your vision comes to life. I love being there for my brides and I always try to quickly answer any questions and provide my professional opinion to make life easier for them. You see, that’s also my job as a coordinator, to keep my bride relaxed and confident that we will make her dream come true, better than she could have imagined.
Guide to choosing a wedding coordinator: I tell every bride, GO WITH YOUR GUT. Interview a few with great reputations (yes, I can give you a list of amazing coordinators, besides Yvette) and then choose the one you “click” with the most. Don’t make the decision solely based on price, choose the one you feel has your vision and is ready to bring it to life.
To well planned events,
I had no idea it would take such a long time to get photos from the celebrity events we did in September, but we finally got them. I blog about what’s on my mind, so sorry if I already blogged about some of this. Please look at the images in the Cuisine Gallery on the Gallery page.
I LOVED doing the events for Yoshi, he is the man who contracted us for the events. He sent a team to do a tasting and then he came the next week to do a tasting with me. He pushed me out of my comfort zone, which I loved. Anyone who knows me can tell you….I LOVE a challenge.
The food for Gene Simmons was based on my basic recipes but I bumped them up a little bit by adding some more luxurious items. We did Osetra caviar, foie gras, grilled lobster and I had truffles flown in from Australia (yes, they have truffles). I was really happy with the plate presentations and all of the courses looked great. Chef Natalie did a fantastic intermezzo of Kaffir Lime sorbet. We did it on top of a clear shot glass with a flower frozen in the glass. GORGEOUS! It was a really great night that ended with a concert performed by the Simmons’ family. Who knew Gene’s son and daughter could sing so well? The staff did an amazing job, as usual, and it was a LONG day. Enjoy the photos of the Gene Simmons event in Maui which were taken by Trish Barker of Trish Barker Photography.
Now, Carmen Electra’s event really made me stretch as a chef. They wanted Moroccan food. Uh, I don’t do much Moroccan food on Maui. LOL. I spent two full days doing research and coming up with ideas. Moroccan food is not very colorful and the plate presentation was very important. I took two days creating and making recipes. I had ground, chicken, roasted chicken, grilled chicken, ground turkey, and on and on. If it was a protein, chances are I had it. It wasn’t until I was sending food out, TO YOSHI (no pressure), that I made decisions about which sauce was going with which dish. Whew, he was really happy with everything AND I have new items for my menu. Carmen’s event went great and the food was beautiful.
Working with Yoshi made me expand my horizons and it was a fabulous experience and one for which I am grateful. Bring on the next big challenge!
Well, this has been a busy week. I have been working hard booking events for next year. There are going to be a lot of very happy brides out there! I just set up three tastings for this week and it made me think that it was a good topic to blog about.
A lot of brides will choose a restaurant or resort for their wedding, which are fine choices, but some of you want something different, something uniquely yours. That is what we can provide at Sugar Beach Events; a personalized catering experience. When you decide to get married here, a lot of the work is already done. You not only have your site, but you have amazing food and service and a custom bar/beverage package with a wide range of selections.
If you have the chance to do a site visit and schedule a tasting, you get to see first hand why Sugar Beach Events is becoming so popular in such a short period of time. For a tasting, it is usually Yvette (unless you have an outside coordinator), Chef Natalie and myself, all here to answer questions for you about your special day. It is a private, one on one time where we get to know each other a little. You get to taste items you want for your event and we get to chat about making things custom to your liking. We treat you the way our staff will treat your guests.
I love it when a bride or groom says something like……, “one of my all-time favorite flavors is passion fruit (what we call lilikoi on the island) how can we incorporate it in our dinner?” I now take my signature sesame crusted fresh catch with ginger lime beurre blanc and change it to lilikoi beurre blanc with a garnish of lilikoi seeds, or change up a dressing to include the lilikoi or use the lilikoi as a vessel in which to hold a mousse.
The bottom line, it’s YOUR day. Let’s make it special and one of a kind. We have the ability and flexibility to see that your vision becomes a reality.
Now I made myself hungry…I think I’m going to go eat some lilikoi. :0
Have a fun time coming up with some special items just for you!
Take a look at the video Wangdu Hovey did of my grand opening party. It turned out great and I think it’s a good representation of Sugar Beach Events. It puts you in the space, but unfortunately without the glass of champagne.
Enjoy it, share with friends and let me know what you think!!
And… here are a few photos from the big Grand Opening night. Enjoy!
I have worked for years putting together a menu that is delicious, appealing and is accessible to a wide array of people from all over the world. That being said, it’s nice when someone comes along and wants something different, I mean really different from my usual style. That’s what happened when I started working with famed wedding designer Yoshi Nojiri. What I loved about it, is he made me stretch as a chef. He booked me for Gene Simmons’ vow renewal at the Haiku Mill. It was being filmed for a documentary being produced about Yoshi.
There was no pressure when I had to do two tastings for him. LOL. The food for Gene was over the top indeed. I flew in truffles from Australia (yes, they have burgundy truffles) and I served lobster and caviar. Chef Natalie created a trio of desserts that were out of this world. It was a lot of fun for us. It didn’t hurt that we were also front row at a concert given by Gene and his family.
The true test came in when Yoshi asked me to do the food for Carmen Electra’s CD release party, also being filmed for the documentary. All Moroccan!! Now, we are on Maui, it’s not like I do Moroccan food everyday. I had four days to get a menu together for a tasting. I did research for two full days and Chef Natalie and I tested recipes and ideas an entire day. I just wrote down a ton of ideas and recipes and made all of it. It’s all about the spices. Using traditional cooking methods but in a modern way, that’s the way I looked at this test.
The day of the tasting, I still wasn’t sure WHAT I was going to send out and with which sauce. I just went with my gut and did it. Yoshi loved it all, I did need to make a few adjustments here and there, but it all turned out great.
I love coming up with items that aren’t on my menu. It makes the dinner a truly customized experience for my client and it allows me to infuse another level of creativity.