We recently connected with Danielle Redmond and have shared our conversation below.
Danielle , so excited to have you with us today. So much we can chat about, but one of the questions we are most interested in is how you have managed to keep your creativity alive.
I spend a lot of time around food and design, which constantly sparks creative ideas. I love to cook, bake, peruse recipes and meal plan; I dine out as often as I can at all kinds of restaurants and bars, both upscale and casual; I am passionate about home design and think that the trends in our everyday life and homes extend to events. If you submerge yourself in the topics that you love, it naturally sparks creativity.
Great, so let’s take a few minutes and cover your story. What should folks know about you and what you do?
I’m always thinking about how to take our client events at Occasions Caterers to the next level. What can we do to make this event unique and special? For me, a lot of it is the small touches such as what menu are we not seeing elsewhere, what are our staff wearing, and what design elements – big or small – that can help enhance the event. We think about the flow of the room. For example, we are working with a local school and they are hosting a fundraising event to build a new playground. The theme for this will be centered around kids and play so we are thinking of displaying food on a model swing set, passing items on a slide, and lining our trays with grass.
We recently released our 2024 spring/summer lookbook with a dynamic range of menu offerings showcasing the essence of the season, alongside forward-thinking trends. One of the items we are offering is our chocolate hibiscus pavlova tower. It’s our take on the classic champagne tower, with coupes filled with delicate chocolate meringue, drizzled with hibiscus pink-peppercorn coulis, a chocolate cookie crumble, hibiscus sorbet, and fresh raspberries
Looking back, what do you think were the three qualities, skills, or areas of knowledge that were most impactful in your journey? What advice do you have for folks who are early in their journey in terms of how they can best develop or improve on these?
My best three qualities are being dedicated, nimble and immersive. A mantra I carry close is—the more time you spend doing and thinking about something the better you’ll be at it. I’ve worked in the industry for almost 20 years and I’m always spending time learning more and more about the industry in which I serve.
The advice I would give is, soak up as much experience as you can. That might mean taking on more work than what is assigned to you but I find that the person who is eager to help out and say yes to every opportunity will grow quickly!
How would you describe your ideal client?
My ideal client is someone who embodies a commitment to excellence and someone who pushes me to think outside of the box. Their quest for perfection serves as an ongoing source of motivation, propelling us to refine our skills continually. These types of clients make me a better caterer. There is a nationally recognized wedding planner who I team up with often, who is always pushing the envelope on how we display food, how we serve food and greet guests, and what details in the presentation enhance the guest experience. This collaborative dynamic not only keeps us agile but also hones our ability to surpass expectations.
Essentially, the ideal client is a strategic partner who not only clearly outlines their expectations but also mutually enriches both our culinary expertise and their event vision.
Contact Info:
- Website: https://occasionscaterers.com/
- Instagram: https://www.instagram.com/occasionscaterers/?hl=en
- Facebook: https://www.facebook.com/occasionsdc/
Image Credits
Occasions Caterers
