242: Joshua House from the JDK Group
I'm thrilled to bring you Joshua House from the JDK Group, who I chatted with on the bustling floors of Catering Source in Austin, Texas. With a solid six-year track record in catering following his intense years in the restaurant scene, Joshua brings a fresh and enlightened perspective to the art of food presentation and culinary aesthetics. 🍽️✨
We dive deep into the philosophy that "we eat with our eyes first," exploring how Joshua's experiences and artistic approach enhance every dish he crafts. He shares his transition from the fast-paced restaurant world to the creatively fulfilling realm of catering, where even a 12-hour shift becomes a canvas for innovation. 🎨👨🍳
Listen as Joshua enlightens us about incorporating restaurant-quality presentations into large-scale catering, leveraging negative space and vibrant colors to transform plates into visual feasts. We also touch on the evolution of catering to accommodate dietary preferences and the importance of inclusivity in menu planning, ensuring each guest enjoys a memorable dining experience regardless of their dietary needs. 🌱🍖
From fascinating dialogues on using unconventional ingredients to make vegan dishes shine, to the role of chefs in guiding client choices while respecting their wishes, this episode is packed with insights that food enthusiasts and industry professionals will not want to miss. 🌟
📚 Learn how Joshua and his team at the JDK Group tackle the challenges of catering, pushing culinary boundaries, and ensuring safety, sustainability, and inclusion in every event they cater.
Connect with me at tracy@thrivemeetings.com.
Join the Eating at a Meeting Community
Heard on the Episode
"We as humans always try to find the beauty in everything when it comes to where you live, your faces, all that stuff. So I've always believed that, like, we as caterers or chef, we need to corrugate [a] plate that resembles that." ~ Joshua House (03:07)
"I think chefs can get into a little bit of lull if they're doing the same thing over and over again. And so, like, little things just changing the plate disease. Kinda keeps chefs more involved." ~ Joshua House (05:58)
Key Topics Discussed
Transition from Restaurants to Catering
-
Differences in shifts and service style.
-
Bringing restaurant-quality plates to catering events.
Visual Appeal in Food
-
Importance of "eating with our eyes" first.
-
Use of vibrant colors and negative space on plates.
Handling Dietary Restrictions
-
Making inclusive menus visually appealing.
-
Creative ways to accommodate food allergies and preferences.
Innovation and Creativity in Catering
-
Reinvention and continuous improvement.
-
Learning from peers and industry trends.
Key Takeaways
Importance of Presentation: Beautifully arranged plates help enhance the dining experience, making food more appealing to guests.
Engaging Culinary Teams: Innovative plating can keep the culinary team motivated and engaged.
Inclusivity in Catering: Strategically crafting menus that cater to dietary restrictions without compromising on visual appeal.
Continuous Learning: Leveraging industry events and peer interactions for ongoing improvement and inspiration.
Tips
Use Vibrant Colors: Incorporate bright, contrasting colors in your plating for visual appeal.
Standardize Sauces: Develop versatile sauces that can be used in various ways to maintain consistency and creativity.
Embrace Dietary Needs: Design menus where the only element that changes for specific dietary needs is the protein.
Stay Innovative: Regularly reinvent your plating techniques to keep things exciting for both chefs and guests.
Like what you heard? Subscribe to our newsletter for more episodes and insider content delivered right to your inbox!
Joshua House
Sous Chef, The JDK Group
Joshua House serves as the Sous Chef at The JDK Group, a globally awarded wedding and event production firm based in Central Pennsylvania. As Sous Chef, House plays a crucial role in the company's culinary operations, assisting in menu development and food preparation and ensuring the highest quality of culinary offerings.
In 2024, House’s culinary expertise was recognized when he won the York County Iron Chef Competition, organized by the York County Food Bank. Also in 2024, he was selected as a recipient of the International Caterers Association (ICA) Diversity, Equity & Inclusion Scholarships. This scholarship allowed him to attend Catersource + The Special Event conference.
