Executive Chef Jeff Leidy of the San Diego Convention Center

Catering has been a key foodservice growth area and is predicted for further increases in the coming years. For chefs/operators wanting to take advantage of this opportunity, Executive Chef Jeff Leidy offers his insights and tips after being in the business for 26 years. Whether it’s an executive meal for 2 or a 12,000 person reception, Chef Jeff has found the secret to catering success. Interested in a menu idea that’s sure to be a hit? Try his favorite rice recipe: Cheesy Risotto Cakes.

Chef Jeff Leidy’s Professional Background:
	Executive Chef, San Diego Convention Center On-site catering event chef for political dignitaries like Mikhail Gorbachev and Al Gore Chef at Le Meridien hotel Pastry chef for 4-diamond Scanticon Hotel in Denver, Colorado Graduated with honors from California Culinary Academy (associated with Le Cordon Bleu culinary schools)

	As we begin 2008, what top trends do you see impacting the foodservice industry?
	The biggest trend I see is sustainable food, which includes everything from how food is grown to the organic and natural products available on the market. It’s the hot thing because consumers and chefs are more aware and conscious of what foods they are using vs. making decisions just about price. However, since many of these products are often 30% more expensive, we’re hoping that eventually enough producers will grow them and drive prices down for everyone.
	What trends/key issues will be most relevant for the catering segment of the industry?
	It’s really a focus on full flavors and unique dining experiences. My customers are requesting their catered meals be a balance between healthy options and richer, more indulgent items. Another important issue is food safety, especially how it’s stored and held. Since today’s consumer is more knowledgeable and demands the highest quality, catering operations need to understand the structure of following all the rules and regulations.
	Why is catering viewed as a key growth area?
	For most foodservice operations, catering is their profit driver. For consumers, catering offers a lot of variety as they can experience everything from Asian to Fusion to French classical cuisine. With more than 60% of our events featuring custom menus, the key is to have fun and offer flexibility. Whether it’s a walk-around event (which is growing in popularity) or a sit down meal, you need to be creative and make sure the food is flavorful.
	What is the secret to executing well-catered meals?
	Pre-planning and logistics are everything. When the day of the event arrives, all of the work has been done ahead of time so it runs smoothly. It’s also about achieving that perfect balance of a great menu idea and the confidence that you can execute it correctly. It’s important to have a good understanding of flavors, including how to deliver your dish at the right temperature and peak flavor.
	Why do you consider rice a staple ingredient in catering?
	Rice’s versatility is amazing. To think an individual grain can come in so many different varieties and blend in seamlessly with so many cuisines speaks to rice’s true flexibility. You can add anything to rice, change flavors and it takes on a whole different personality. And it’s healthy!
	What types of rice dishes are ideal for catering?
	White and brown steamed rice is a staple and a base for many of my meals. I’ve used just about every type of rice in just about every type of dish. Basmati or jasmine provide full flavors and for more adventurous tastes, I use a gourmet-style rice like black japonica for great texture and aromas. If I were to recommend one catering dish in particular, you can never go wrong with a multi-grain pilaf.
	Why did you pursue a career in cooking?
	Loved the creativity and complexity of cooking. The dynamics offer a rare mixture of using your hands, interacting with people and feeding off the kitchen’s energy. Plus, it’s exciting to see that every few years a whole new cuisine emerges that you knew little about.
	What’s your favorite type of cuisine when you eat out and why?
	I enjoy rustic cuisine – it’s truly the food of the people -- like Country French or Italian. Recipes are handed down through generations and refined over time, which makes for authentic, great-tasting meals.
	What’s the ingredient(s) your kitchen will never be without and why?
	Really good olive oil and salt (kosher/celtic). A great foundation to start and finish every meal, they are easily overlooked ingredients. Add a few high-quality food items to olive oil and salt and it’ll be one of the best meals you’ll ever have.
	Advice for aspiring chefs?
	Work with high-quality chefs who are experts in specific cuisine areas. Develop a relationship with them so when a position opens up, they’ll remember you. Then, once you have a good foundation, go to culinary school. You’ll be able to leverage your practical experience by knowing exactly what you need to fine tune to become a top chef.