Suitable Kitchen:
What exactly is a suitable kitchen? Well, we may be able to use the existing
kitchen facilities for the final preparation and presentation of your food, or
for at least some of it (all of the initial preparation of your food is done at
our commercial kitchen facility). At a minimum, a suitable kitchen should
contain an oven, a refrigerator, a sink with running hot and cold water, and
counter space. If your event is taking place in a private home, the existing
kitchen is usually sufficient, assuming the homeowner is OK with us using it.
Rest assured, our professional kitchen staff will leave the kitchen as clean (or
cleaner) than it was when they arrived...guaranteed!
Larger, more commercial locations (such as condominium or development
clubhouses, rental halls, historic properties, places of worship, etc.) also
often have facilities that can be used for on-site preparation and presentation.
Some locations may have a kitchen or kitchen space, but are lacking in one or
more of the necessary items. In these cases, we will bring in whatever equipment
is needed. For example, many clubhouse kitchens have a sink, a refrigerator, and
plenty of counter space but no oven. In this case we would simply bring in one
of our portable propane stoves to fill that void.
Field Kitchen: If the
location is lacking in all or most of the basic items required for final food
preparation, or if the event is of a size or scale that makes the use of the
existing facilities impractical, then we will construct a complete field
kitchen. The first step is often the installation of a tent sufficient to
accommodate the equipment needed. Sometimes we set up under an existing cover,
such as a vacant garage. Next we set up and cover tables to be used as counters,
and bring in portable propane ovens for cooking. We also need portable sinks for
dishwashing, special burners for heating wash water, and lighting. Lastly, if
electricity and/or potable water are not available at the site, we bring in
electrical generators and bottled water as needed.
In every case, we schedule a site-visit well in advance of any catered event. In
addition to discussing the many details associated with guest service and the
set up of guest areas, we will evaluate the facilities available and discuss
with you how and where the final preparation of your food will be handled.
Initial Food Preparation: All
food for your event is prepared to the point of final preparation and heating at
our government inspected commercial kitchen facility. The kind of prep we do
ahead of time includes things such as washing and cutting of vegetables and
salad ingredients, trimming of fish, seafood, and meat items, and initial
preparation of appetizers and desserts. At this point your food is ready for
cooking or heating and final assembly, and it is packed and labeled in
oven-ready or other similar packaging for transport to your event location. All
food is transported in refrigerated and insulated carriers.
Final On-Site Food
Preparation: Final cooking or heating of your food and final
assembly of cold items is done on-site, just prior to being served to you and
your guests. In some cases we will use the existing kitchen or kitchen space for
this, and in some cases we need to construct a complete field kitchen. Either
way, your food is prepared fresh at the time of service...not brought in already
hot and held for hours prior to service to your guests. And rest assured that
whether we use an existing kitchen, or construct a field kitchen in place, we
will return the space to its original condition and cleanliness before we leave
(or better!).
Government Inspected Facility:
Initial preparation of your food is done at our commercial kitchen facility in
Oakland Park, Florida. This facility was constructed under strict guidelines set
by the State of Florida Department of Professional Business Regulations Division
of Hotels and Restaurants and is in compliance with all Broward County and City
of Oakland Park zoning and licensing requirements. Not only was our facility
subjected to a rigorous inspection prior to initial opening, which it passed
with flying colors, it is regularly inspected by the Division of Hotels and
Restaurants to insure continued compliance with health and safety requirements.
In over 20 years of operation, Ultimate Cuisine has never failed an inspection.
Certified Food Prep Staff:
Consistent with Florida Law, all Ultimate Cuisine employees who handle or
prepare food have valid certified food handler ID cards, which requires training
and regular testing. When choosing a caterer it is important to make sure that
all of the employees who will be handling your food are properly trained in
health and safety issues and are legally certified to handle food.
Chef/Owner Tim Theisen: All food is prepared under the direction of Chef/Owner
Tim Theisen, a 35 year veteran of the food service industry. Prior to
co-founding Ultimate Cuisine, Inc. in 1987, Tim worked in several upscale
restaurants around the Midwest and Eastern United States, as a corporate chef
for a large restaurant corporation, and as a private yacht chef.
Event Staff: One thing we
hear over and over again from our clients is how pleasant and attentive our
staff is. That’s a reputation we’re very proud of, and one that doesn’t come
easily. Of course, extensive training and lots of experience are important, and
our staff has plenty of both. But good attitude is just as important...maybe
even more so. Our staff goes out of their way to make you and your guests feel
special, because they truly enjoy doing so...and that’s not something that can
be purchased with just a paycheck.
We Cater Your Event!
This may seem like an obvious statement. However, one of the things we hear from
new customers is that other caterers they’ve gotten proposals from or have done
business with, didn’t really give them what they wanted. It was as if the
caterer was trying to force them into the event that the caterer had in mind. At
Ultimate Cuisine, we will certainly make suggestions when asked to do so, and we
will probably give you our opinion if we think some of your selections don’t
quite “go together”. But in the end, it is your event and you can be sure that
the proposal you receive will reflect exactly what you asked for, and in the end
your event will truly be your event, not ours.
