|
|
|
| Recipe of the Month |
|
SUSHI RICE
Make about 8 cups of steamed short grain rice following the instructions on package.
If using an electric rice maker, turn on, machine will cook rice and tell you when it is ready.
If using an electric or gas stove, place drained rice and water in a heavy bottom saucepan and cover with a tight – fitting lid,. Bring water to a broil over medium heat. To ensure that rice grains are properly cooked through, do not remove lid throughout entire cooking process. When water boils, increase heat and boil for 3 minutes. If the pot boils over, adjust heat.
Reduce heat to medium and boil for 5 minutes.
Reduce heat to low and boil for 5-10 minutes.
Remove from heat (water should no longer be visible.) and let it stand for 10-15 minutes.
Preparing the vinegar dressing
½ cup (4fl oz) sushi vinegar
1 tea spoon rock or sea salt
3 tablespoon superfine sugar
Place vinegar and salt in an enamel saucepan and whisked constantly over low heat until salt is dissolved. Add sugar and whisk constantly to dissolve. Do not let mixture boil.
To combined rice with vinegar dressing: place hot rice in a wooden rice tub, spread rice out evenly around tub using a rice paddle or a wooden spoon.
Stir rice to separate grains, slicing paddle across bowl rather than stirring.
Continue mixing until rice reaches body temperature.
Put rice into a rice holder that has a lid and keep it warm.
Now, you are ready to make Sushi!!
Thank you Bill Tein, Matsuri! |
| Quote of the Month |
| "The quality of a man's life is in direct proportion to his commitment to
excellence, regardless of his chosen field of endeavor."
Vince Lombardi
|
|
 |
|
|
 |
|
|
| Spring is finally here!!!
I know we never thought it would get here, but spring finally hit Baltimore! The grass is growing - yes, you have to start mowing now - the flowers are blooming - yep, that's right, gardening too - and your Baltimore Chapter of NACE is gearing up for an action-packed spring!
Stay tuned for some amazing educational opportunities - vodka mixology, guest speakers, and much more! Don't forget to book your flight now for the NACE Educational Conference in Houston this July - al the cool kids will be there. See you all at the next meeting...
Sincerely,
Alicia Karoll
President, National Association of Catering Executives, Baltimore Chapter
Facility Rental Coordinator & Director of Administration, American Visionary Art Museum
|
| Back to top |
|
|  Kelly Burns was born to create ... she just didn't know what to "create" until mid way through her college years at UMBC. Ever since she can remember art had been the main thrust of her world. Fine Art was her start...but as soon as she picked up her first photo assignment in her first photo class, she felt the magic seep through every pour. It just felt right! So, to keep up with the times & her new passion, she quickly changed her major to Digital Imaging. (And added another year and a half to her college stay! Ugh!)
After graduation, she did the typical "grab the first job the falls on her lap thing" but kept her photography dream very much alive in her heart. Finally, after getting "laid off" from just another unsatisfying job, she used the opportunity to start her own photography business. Literally, she cold called every head shot possibility in the book in order to create some sort of income. Head shots, kid shots, family shots... Big shots? Not! But, she did whatever it took to support herself and follow her dream. As well, as waiting tables to pick up any slack. Oh-so humbling!
Slowly, but surely she began to build her business and started getting more confidence and bigger accounts. After a while, however, studio lighting and business shoots began to bore her. Then she met a fellow photographer, Ray Persinger. He quickly took her under his guidance and showed her the ropes to shooting weddings. At first she thought, oh goodness, not weddings! She didn't want to be just another wedding photographer. Her natural sense was to shoot without posing anyone. The word photojournalism hadn't gotten much notice back then, so the timing was perfect. This is when the next phase of her photo career took off. Finally, she had found her niche'. What more would one want then to be at someone's "event of a lifetime" and to capture the essence of their love? Corny, but true!
The independence of having her own company, her own income, her own life was thrilling! Then, in walks Mr. Wonderful ... her now husband of 4 years, Scott Hauff. They married after a year or so of dating and now have two toe-headed, high spirited, blessed children, Dylan and Madeline. Priorities changed a bit with a husband and small children, but finding a balance to continue her passion is now in full swing.
Finding new clients had never really been too difficult for Kelly until her focus had slowly changed. An ad here... a referral there usually was enough to do the trick. But eventually it seemed obvious that things had slowed down a bit and she needed a little more 'oomph' in her business. Kelly first heard of NACE when she walked into Julie Brown-Edward's office sometime last year. Julie seemed nice enough and very eager to see Kelly's latest creation in the form of a Harbor Court Hotel wedding album. Julie looked through it and really liked what she saw. Kelly felt confident that she had made a good connection and felt certain that her name would appear on Julie's favorite vendor list. Not quite that easy. "Have you ever heard of NACE?" Julie asked near the end of their pleasant meeting. "No", Kelly replied. "Well, I don't put anyone on my preferred vendor list unless they are a member". Wow.... Kelly was sort of caught off guard. Julie explained in detail what NACE was all about. Kelly thought it sounded great.... but left with a little disappointment. Networking was never so involved for her prior. Now she would actually have to join some catering group to get on a list? Hmmm....she'd think about it.
A year past and Kelly finally joined. Her first meeting was at the "PopCork" gig. Quickly, many greeted her with smiles and cards. Was it really this easy and this fun? What's the catch she wondered? Her next meeting, "Going Green", was just as enjoyable and rewarding. She felt like she was at a party. No catch, just wonderful, friendly people enjoying good food, fun and networking! That's it, she's hooked and so excited to see what NACE will bring to her career in the near future...
Kelly recently moved to the heart of Bel Air and hopes to create a new market, plus continue her successes in more Southern regions of Maryland. With NACE, this is more than possible! |
| Back to top |
|
| National Association of Catering Executives 2007 Educational Conference
Mark your calendar now for the much anticipated 2007 NACE Educational Conference! Register now for the full conference registration fee of $1,025.
At the NACE Annual Conference you will enjoy the opening keynote session ~ all about PASSION ~ with Marc Summers from the Food Network. Also gain valuable new ideas from Scott Corridan of Corridan & Company Design, our Design Decor Session guru. Other acclaimed keynoters and breakout session speakers will equip you with new knowledge and skills to impact your success. Network with professionals during amazing events - including an opening reception, off premise outing, and a closing gala. Go to www.nace.net for more information and a preliminary conference agenda! |
| Back to top |
|
| April Community Service
We had an outstanding response to our request for supplies to go to wounded soldiers coming directly from the battlefield in Iraq. The Combat Support Hospital is always running out of small items that would make the soldiers a little more comfortable. Cate Buscher’s father made the request for us to participate. Thankfully, he is home safe. We collected so many items, including socks, tooth brushes , tooth paste, gum, shaving cream, etc. A big thank you goes out to the Sheraton Hotel for bringing us a case each of shampoo, lotion and soaps! If you have an idea for a community service project, please contact Dulany Noble. Dulany@galacloths.com.
Thanks!
April Raffle
Thank you to everyone that bought raffle tickets at the April meeting. Remember, you too, can be listed here. If you have items to donate, please call Dulany Noble, your Raffle Queen!
Bundle of polka dot napkins (2 sets)
Gala Cloths by Dulany
Smirnoff Citrus Twist Vodka
Alicia Karoll
Chop Chop boards
Depalo and Sons
Dionysus’ Kitchen
Terra Rosa wine (Dionysus’ Kitchen)
Decorative vase from Costa Rica
Giuliana Cox, Gala Cloths by Dulany
Free meeting
Baltimore NACE Board
May Community Service MD Food Bank
The Maryland Food Bank needs food of all kinds, but they particularly like to have sources of protein for their clients. When you go to the market this week, please pick up a few extra cans of Tuna for the Maryland Food Bank!
The Maryland Food Bank provides nearly 12 million pounds of food annually to 1,000 community food providers - including food pantries, soup kitchens, emergency shelters, low-income day care centers, after-school programs, senior centers, rehabilitation centers, and other feeding programs.
The Maryland Food Bank supplies the food for over 50,000 Marylanders each week who otherwise would go hungry or not eat enough, including families with children, the elderly, the homeless, the homebound, low-income workers, the recently unemployed, and people with AIDS and other health problems.
|
| Back to top |
|
| If you aren’t ready to GO GREEN, then you must have missed the NACE meeting on April 16th. Each one of us learned that we could make an impact by making a small change in our daily routine. The evening was all about how to create an environmentally friendly event, and having the program at Flowers and Fancies was a perfect location for this subject. Many thanks to Stanton and his staff for allowing us to take over his entire facility for the day!
The evening started with a delicious array of appetizers prepared with organic foods from local farms. Jerry Edwards and his staff from Chef’s Expressions took a lot of time to create the menu to fit the GOING GREEN theme. Our guests enjoyed forest wild mushroom crepes, chicken scampi, and grilled lamb loin medallions, all surrounded by beautiful vegetable and flower arrangements. We kicked off the education early, with products from Crystal Concepts and Edible Chesapeake on display during the cocktail hour.
Our program included a panel discussion from local professionals, including Joan Norman of One Straw Farm, Cate Buscher of Plan It Perfect’s “Plan It Green” events and John Campagna, President of Baltimore Green Week.
Presenters spoke about how their organization works to stay economically friendly. John talked about Baltimore Green Week and Eco-Fest, which will be on May 5th this year. For more information on Baltimore Green Week, please visit www.baltimoregreenweek.org. He also suggested having local chef’s go to the local farmer’s market to purchase their product, to ensure that everything is both fresh and locally grown. Joan of One Straw Farm spoke about how her company has been in business for 24 years. One Straw Farm does not use pesticides or fertilizers to grow their product. They also transport their product in recyclable containers rather than boxes. Kate spoke on the many ways you can incorporate “Going Green” for actual events, starting with recyclable paper for the invitations. She also suggests having the event at one location and having outside if possible.
After the program, we were treated to more delicious, organic foods prepared by Chef’s Expressions. The menu consisted of Goat Cheese Tartlets, Eggplant Terrine, Bok Choy and Line Caught Rockfish Rolls, Coco Salmon Squares, Shiitake Chopsticks, Spring Rolls with Shiitake Mushroom Ragu, a Duck Trilogy and finally Chocolate Milk Shakes and homemade Donuts. To stay with the theme, we had biodynamic wines from Brown Forman – Bonterra Vineyards and Terlato Wines.
This evening would not have been possible without our sponsors. Many thanks to Party Plus for their donation of tables, chairs and linens. The bamboo chairs were perfect for this event. Thanks also to Baltimore NACE members Flowers & Fancies, Chef’s Expressions, Classic Disc Jockeys, Jackson Photography, Millennium Marketing Solutions Inc., Party Plus, Charmer Sunbelt Group and Write Style Inc.
CALENDAR OF EVENTS
Monday, May 21, 2007
Big Steaks: Havana Club and Blue Sea
Mixology Presented by Aaron Horton, Ketel One
More info at: http://www.baltimorenace.net/meetinginfo.php?date=2007-05-21
Monday, June 18, 2007
Elkridge Furnace Inn
Program Details to Follow
July 15-18, 2007
NACE Educational Conference
Houston, Texas
More into at: http://www.nace.net/ |
| Back to top |
|
| For those of you who have been asking about adding new members from your company, NACE has been listening!
For the month of May receive a discounted membership fee for 2nd and 3rd members from your company! This includes new and current members! See www.nace.net for details or ask one of your chapter board members!
Welcome to our new April members!
Evelyn Watson-Bey East Hill Video
Martin Andrews Blue Sky Films
Tara Brown The Charmer Sunbelt Group
Sherri Lively The Charmer Sunbelt Group
Sandy Isenhart Four Points by Sheraton
Winifred Maher Maher's Florists
Be sure to fill out the survey at the next event if you would like to go the next step and be a part of one of the committees at NACE Baltimore!
We look forward to meeting you and learning more about your business!
|
| Back to top |
|
| Express Check-In
Register and pay on line for the monthly meetings and you will have Express Check-In! Then when you arrive at the meeting all you will have to do is pick up your badge and start networking. If you should have difficulty registering on line, call Ellene Pomerantz for assistance 410.296.7722.
|
| Back to top |
|
| Save the date for St. Vincent’s Cookout
Each year, NACE members from our local chapter have provided an afternoon of food and fun for the children who live at the St.Vincent’s Center.
St. Vincent’s is a residential, therapeutic group facility serving children, ages 3-13 having serious behavioral, psychiatric, and/or emotional problems. The children referred to St. Vincent’s have suffered trauma related to child abuse and/or neglect. This NACE cook out is one event that these children really look forward to with great enthusiasm each summer. This year’s cook out will be held on Wednesday, June 27, 2007 at the St. Vincent’s Center from 5:00 to 7:00 p.m.
Details will be sent out in the next few weeks.
|
| Back to top |
|
| 2010-07-25: Job Opening – FACILITY RENTAL COORDINATOR
The American Visionary Art Museum is in search of a full-time Facility Rental Coordinator.
Primary responsibilities include –
- Market facility for rentals through advertising, networking and special events
- Provide all rental information to potential clients, schedule site visits, keep master calendar and handle all contracting of rental events
- Maintain updated database of clients and vendors; maintain working relationship with area catering and event professionals
- Schedule AVAM event and security staff for all rental events
- Responsible to coordinate Museum events; handles all BEOs & RFPs, catering, menu selection, staffing, coordinates all rentals, including linen, china/glassware/flatware, etc.
Job Requirements include -
- College degree in Marketing, Communications, Business or related field.
- 3+ years experience in Marketing and Event Planning; knowledge of Hospitality/Food & Beverage Industry
Computer skills – Microsoft Office/Word/Excel, FileMaker Pro, iCal, etc.
Knowledge of spreadsheets and budgeting
- Detail-oriented, organized, ability to multi-task
- Customer service skills
Salary – based on experience
Benefits – health/dental insurance, vacation/sick leave, 403B retirement
Please send cover letter and resume to:
Donna Katrinic
American Visionary Art Museum
800 Key Highway, Baltimore, MD 21230
443-874-7252 fax
donna@avam.org |
| 2010-03-09: We are seeking a highly motivated wedding and event sales professional to help grow our very reputable retail floral boutique and get ready for our big move from Canton to Roland Park. This individual must be knowledgeable in all aspects of floral design and customer consultation as well as possess a proven sales-closing track record. The successful candidate will be self-motivated, energetic, and driven to make sales while routinely exceeding our customers’ expectations. Duties will also include design and daily orders. Knowledge of Excel and Mac Mail a plus!
Please have applicant send resume - amy@crimsonandcloverdesigns.com |
| 2010-01-08: Chair Covers & Linens Territory Sales Manager
Responsibilities:
The Baltimore Territory Sales Manager engages in sales strategies to meet and exceed assigned goals. This person aggressively identifies, pursues, and maintains new accounts, while maintaining the existing client base. This individual represents the organization in industry related events and within the event industry.
Requirements:
• Associates or Bachelor’s Degree preferred.
• Must have proven sales and performance experience.
• Must possess superior customer service skills.
• Experience within the event industry preferred.
• Must be a proven self-motivator, with self-guided disciplines.
• Must have the ability to work with little to no supervision, along with the ability to work within a team environment.
• Must possess above-average computer skills.
All qualified applicants should e-mail a resume, along with salary requirements, to Kristen@linenhero.com. |
| 2009-10-21: Katie Llewellyn-Rachanow formally the Director of Events at the Hippodrome theatre is seeking employment in the Special Events Industry. She has experience in facility management, planning, catering sales, event design, facilitating multi-disciplinary teams and creating positive work environments. Proven track record in meeting and exceeding business targets.
|
2009-05-28: Baltimore’s Tremonts – The Tremont Grand and Tremont Plaza All Suite Hotel is looking for a Catering Sales Team Player for Baltimore’s most unique venue. The vacancy is due to an internal promotion. Experienced FUN individuals please submit your resume to Julie Brown-Edwards jbrown-edwards@tremonts.com
Make it a Grand week! |
2008-09-11: GROUP SALES ASSOCIATE
The Maryland Zoo is seeking an enthusiastic individual to fill the position of Group Sales Associate. This person will be responsible for all aspects of administrating Group Sales including but not limited to fulfillment of requests for information, distribution of information through mailings, email & phone contact, liaising with clients, collecting payments, management of database, preparing sales reports and assisting the Group Sales Manager in achieving sales goals. The qualified individual will also prepare invoices and purchase orders, collect payments, and manifest all group sales including group permits, consignment tickets & facility rentals. In addition, this person will provide sales recap of sales activity, activity report, and group visit schedule & facility rentals on a weekly basis. The Group Sales Associate will insure appropriate inter-department communication for all groups/events as directed, communicate clearly with clients regarding deliverable product before, during and after visit/event, and send evaluation letters to clients following visits/events.
Minimum Qualifications:
College degree or minimum of 3 years experience in related field preferred; Minimum of two years of customer service experience necessary; Knowledge of computer programs including MS Outlook e-mail and MS Office; Up to two years of Sales experience an advantage but not necessary; Valid MD Drivers License; Standing and/or walking up to 100% of working time; Walking, bending, climbing, reaching, lifting, moving and carrying packages weighing up to 75 lbs; and, Working outdoors in any weather conditions.
Contact: Amy Morrill
Email: humanresources@marylandzoo.org
Email Subject Line: Zoo Employment-Group Sales Associate |
2008-08-01: Opportunity available for a floral designer at Bellisimo Flowers in upscale Maple Lawn. Looking for someone with creativity and a spark for contemporary flare. Flexible hours and beautiful location.
Please call Malika 410-905-9378 or Tatiana 571-237-2662. Check out www.maplelawnmd.com for more information about the area and www.bellisimoflowers.com for our website. |
2008-03-18: Catering Sales Manager, Job ID: 7788
Location: Maryland--Baltimore Hilton Downtown
Full/Part Time: Full-Time
Regular/Temporary: Regular
A World of Opportunities
In today's increasingly cluttered and complex hotel industry, the winners - those companies who can deliver for their guests, customers, employees, shareholders and owners - will be those with the best brands…the best locations…size and scale…the best people…attractive marketing programs…and financial strength. Few fit the bill. Hilton Hotels Corporation stands above the rest.
Not only are the brands in the Hilton family well-known and well-respected, they represent market leadership in their respective segments of the industry…whether in upscale, mid-priced, extended-stay or vacation ownership.
The Hilton Family has more than 2,800 hotels and 480,000 rooms in 76 countries, including 100,000 team members worldwide. Come explore a world of opportunities to join our team and help us achieve our mission to be hospitable and, in the words of our founder Conrad N. Hilton, “to fill the earth with the light and warmth of hospitality”.
Part of the Hilton Family Travel Should Take You Places™
Hilton is the proud flagship brand of Hilton Hotels Corporation and the most recognized name in the global lodging industry. Conrad Hilton purchased his first hotel in Cisco, Texas back in 1919. Since that time we have grown to over 500 hotels in cities all over the world. “Be My Guest” is still the gracious and warm way we want for our guests to feel at Hilton hotels and resorts whether it’s at the Cavalieri Hilton in Rome, the Hilton Waikoloa Village or our brand new Hilton Omaha. With new products and services, business and leisure travelers alike now have even more reason to say, "Travel should take you places."
Job Summary
To solicit and respond to companies and organizations to purchase food & beverage, rent meeting space and ancillary services from the hotel. Represents the hotel with customers by telephone or in-person to solicit and close group and local catering business. Manages customer relationship by responding to inquiries, meeting with and entertaining clients, conducting property tours, promoting facilities and services, drafting contracts. Provides direction and supervision of meeting and/or catering logistics to catering staff. EOE/AA
Contact Julie Woods at julie.woods@hilton.com
|
| 2008-03-01: OFF PREMISE CATERING GENERAL MANAGER - we are looking for a strong leader to join our team. Responsibilities include scheduling, training, hiring, and overall staff management. Off premise catering experience preferred but willing to train the right "can do" attitude. Excellent compensation and benefits. If interested, please send resume to help10116@hotmail.com |
| 2008-03-01: EXECUTIVE CHEF - Absolutely Perfect Catering, located in Howard County, MD is looking for a culinary leader. Manage a team of up to 10 professionals. Responsiblities include: recipe development, ordering, scheduling, production, sanitation, and organizing & executing some of the top events in the area. Excellent conpensation and benefitd offered. For more infomraiton please contact Leslye Staub @ (410) 579-8777 or send resume to leslye@absolutelyperfectcatering.com |
| 2008-01-02: SENIOR OPERATIONS MANAGER
2-4 years of relevant industry experience is a minimum requirement of this position.
OBJECTIVE: Execute contracted programs with seamless execution, problem solving and overall management. Produce professional services and optimal client satisfaction to drive future business opportunities.
SCOPE: Programs range in size from 15 - 3,000 attendees and services provided include, but are not limited to: Arrivals and departures, Tour programs, Dine-arounds, Hotel decor, Off-site event (venue, catering, lighting, floral decor, entertainment) and Shuttle systems.
SUMMARY OF DUTIES AND RESPONSIBILITIES:
The position of Senior Operations Manager is expected to perform all the duties of an Operations Manager including, but not limited to:
Ø Coordinate with client and supervise all events, tour programs, transportation systems, airport arrivals and departures, and/or other contractual programs as assigned to you
Ø Develop and execute account schedules, contracts, deposit invoices and final billing
Ø Utilize existing GEP Baltimore systems in producing contractual scopes of work, including timelines, staff notes, etc.
Ø Coordinate, negotiate and confirm arrangements and contracts with suppliers for program accounts. Conduct or participate in client site inspections as needed
Ø Operate account P&L statements according to company standards
Ø Responsible for collecting deposit funds and final billings from assigned accounts
Ø Ongoing development of client relationships for the purpose of acquiring future business
Ø Work evenings and weekends as required by individual accounts in addition to being available to clients on 24 hours basis
Ø Regularly update and maintain reference or resource tools as assigned to operations team members
Ø Travel one day a week to our headquarter office in Washington, DC
As a Senior Operations Manager you will also be expected to uphold the following duties and responsibilities:
Ø Operate more than $1.2 million in program revenue per year
Ø Require minimal supervision over day-to-day activities, work product and program operations
Ø Ability to attend site inspections, pre-cons and client meetings alone
Ø Expectation of acting as point for larger programs when run in conjunction with other Operations Managers
Ø Consistent utilization of GEP Baltimore business practices for all accounting, systems and program work
Ø Willingness to take on additional projects and programs throughout the year
If you are interested please contact our President, Marty MacKay, at the number or email provided.
Marty MacKay, President
GEP Washington | GEP Baltimore
1111 19th Street NW | Suite 680 | Washington DC 20036
Main Line: 202.777.7800 | Fax: 202.777.1222 | Direct Line: 202.419.3410
E-mail: mmackay@gepwashington.com
www.gepwashington.com | www.gepbaltimore.com
|
| 2008-09-08: Sheraton Inner Harbor Hotel - Catering Manager
Job Number: 60071460
To Apply Contact: http://www.starwoodhotels.com/sheraton/careers/search/country.html?country=US
Description
The Corporate Catering Manager is a key sales position, responsible for maintaining existing catering accounts as well as actively soliciting new business. In this role you will foster relationships with meeting planners, corporate contacts, as well as contact within the local social markets in order to meet or exceed revenue goals. This individual also oversees client functions to ensure customer satisfaction. The ideal candidate will be passionate about event planning and committed to educating themselves on current food & beverage trends. Starwood Hotels & Resorts is dedicated to maintaining the highest reputation within our industry and the Catering Sales Manager must be able to sell and keep that promise for the property. Candidates may be called upon to work extended workweeks, including weekends, to accommodate a client's needs as well as any functions they are overseeing. Starwood prides itself as a "promote-from-within" organization and opportunities for advancement may present themselves for a successful Catering Sales Manager. This position reports to the Director of Catering & Convention Services and is held accountable for quarterly sales goals.
Qualifications
High school or equivalent education required
Bachelor's Degree preferred.
Minimum of two years of Hotel Catering Sales experience.
Primary Location:USA-MD-Baltimore-Sheraton Inner Harbor Hotel
Schedule: Full-time
Shift: Variable
|
| Back to top |
|
|
|
|
|
|
