Elgin Woodman - The International Caterers Association

Synopsis
Volume and Quality of Work
2011 found Chef Elgin Woodman with a lot to celebrate; 14 years with the company, her
second very successful year as acting Executive Chef, the long awaited re-opening of the
Vizcaya Café, the opportunity to take her team on the road, several collaborations with Top
Chefs from around the country, corporate lunch contracts as well as the BBQ division
generating daily business, plenty of awards, acknowledgements and achievements
AND…breathe.
It’s tiring to simply write about the volume of work Chef Elgin carries during the course of a
year but to have had the opportunity to watch her maneuver through it with grace and
excellence is inspiring! Even more impressive than her time management and leadership
skills is how Chef Elgin herself remains inspired with her food even in the busiest of season.
Her personal culinary vision is the
foundation the Joy Wallace reputation
for outstanding quality is built on. Less
is often more and Chef Elgin practices
that concept in her approach to food.
She considers the natural flavors of the
ingredients and builds her recipes
around enhancing them; simple, clean
cooking but not basic. She then uses
the same philosophy in her plating,
presentation. Her belief is the dish
should leave an impression on the meal
not be a distraction to it. Her Latin
roots can and often do play a large role
in her flavor profiles. However, one of
her greatest talents is to infuse flavors
from cultures around the world. She is a
leader not only in her work place but
also in her industry and the Joy Wallace
Team is so grateful to have her.
Synopsis
Chef Elgin’s 2011 Highlights
Vizcaya Gift Shop and Café Grand Re-opening
Operating as concessionaire since 2004, the Joy Wallace team was pushed out of the café
and into a food trailer by flood damage from Hurricane Wilma in 2005. Six years later, the
city finally moved Chef Elgin’s team back into this Historic Landmark. Preparations for the
Grand Re-opening began in 2010 but kicked into high gear January of 2011. Chef Elgin
created the entire café menu as well as chose the equipment for the design of the kitchen. It
was an intensive six month process of research and development, costing, tasting,
profitability, finding the right purveyors, designing a recipe book for staff training and
because this is a county owned facility each part of the process had to be approved by the
Museum itself. The time and effort was well spent. The new café is a great success and
enjoyed by both tourist and locals alike.
Corporate Executive Lunch Exclusivity
In an effort to generate daily business the Joy Wallace Sales team along with the culinary
talents and skills of Chef Elgin landed a new account with a large and reputable lending
firm. This new account adds to the kitchen’s production list a new menu each week with
breakfast, lunch, afternoon snack and cocktails, Monday through Friday with a varied
guest count. Having already been supporting daily production of the AJWCP BBQ Division
from her kitchen the new addition was welcomed by her and her staff and the adaptation
of time and workload proved seamless. Chef Elgin’s creativity keeps the clients cheering as
well as anticipating what she will serve next.
Synopsis
Chef Elgin’s 2011 Highlights
Chef Collaborations
AJWCP has taken to selling themselves as a ghost caterer assisting well known Chefs and
Restaurants with their food production for large scale events. Chef Elgin is the perfect host
and coordinator in these situations having played this role for the Food Network and the
South Beach Wine and Food Fests visiting Celebrity Chefs since the inception of the
festival. This year she hosted and collaborated with four of the featured restaurants in the
new Las Vegas Hotel The Cosmopolitan. Restaurants included; Blue Ribbon, Holsteins,
China Poblano and Comme Ça. In a seperate collaboration for a Joy Wallace event, Chef
Elgin worked with Nobu’s Executive Chef Thomas Buckley sharing the menu
responsibilities for the evening as well as creating a Joy Wallace/Nobu menu item.
Delicious!
Pictured Below SOBE Food & Wine Visiting Chefs
Pictured Above Nobu’s Chef Thomas Buckley and his Black Miso Cod.
Synopsis
Chef Elgin’s 2011 Highlights
Trail Blazin’ in Texas
First impressions can open doorways to unexpected business and so was the case when
Chef Elgin was asked to bring her entire team to Houston Texas this past December for a 21st
birthday party after they attended a Joy Wallace event in Florida. Chef Elgin was responsible
for all the logistics involved when you take your show this far out on the road. Her team of
Eleven BOH staff had one week for travel which included four days of prep spent in an
offsite kitchen and when it was go time it was like any other day in a Joy Wallace tented
kitchen. The food service was non-stop throughout the evening with cocktail stations,
plated meal, desserts, late night buffets an then completing the celebration with breakfast.
Yee haw!
Food Concepts
Savory Donut Fondue
Bessonova Wedding
April 30th, 2011
Vizcaya Museum and Gardens
Guest Count 105
Savory Donut Fondue
Parmesan Donuts
with Garlic Olive Oil, White Cheddar or Arrabiata Dipping Sauce
Food Concepts
Savory Donut Fondue
Bessonova Wedding
April 30th, 2011
Vizcaya Museum and Gardens
Guest Count 105
Savory Donut Fondue Recipe
Serves 15
12 oz Grated Parmesan
1 sprig Thyme
2 ½ cups AP Flour
5tbs Sugar
¾ cup Buttermilk
2ea Eggs
1ozl Butter
2tsp baking Powder
1tsp Baking Soda
1tsp Salt
15 10” skewers
White Cheddar Cheese Sauce Recipe
Mix all dry ingredients. Incorporate the rest of the ingredients. Refrigerate for 1 hour. Roll
onto a floured surface to ½” thickness. Cut the dough into circles to desired size. Cut out a
center hole, this hole will shrink when the dough grows so make sure to take that into
consideration when making the center hole. Fry at 350 on both sides till golden and fully
cooked.
Skewer the donut and you may top with more parmesan, herbs or dusts. Serve with warm
sauce.
Food Concepts
Lat-in-fused Sushi
Meyer Wedding
January 15h, 2011
Kampong Botanical Gardens
Guest Count 130
Lat-in-fused Sushi
A station inspired by classic sushi and
twisted with Latin and South Florida
flavors
Fresh Tuna Causa or Shrimp Causa Roll
aji amarillo potato mash, avocado,
olives and rocotto pepper mayo
Individual Quinoa Fried Shrimp
Rolled in Nori and Sushi Rice served
with Wasabi Honey
Crisp Hand Roll
Fried Spring roll wrapper filled with
Cilantro Rice, White Fish Sashimi and
Key Lime Ponzu
Torched Tuna
on a Warm Rice and White Bean
Quenelle
Hamachi with Citrus Salad
Sashimi topped with a Blood Orange,
Tangerine and Yuzu Salad
Tuna Anticucho
Aji Panca seasoned Crisp Tuna Toro over Tuna sashimi served with a Yellow and Red
Anticucho sauce
Ying and Yang Crisp Beet Salmon Sashimi
Coated with Bubu Arare
Food Concepts
Lat-in-fused Sushi
Meyer Wedding
January 15h, 2011
Kampong Botanical Gardens
Guest Count 130
Shrimp Causa Roll Recipe
2# Yukon gold potato
½ cup Oil
Aji Amarillo to taste
Juice of 1 Lime
20- 31-40 Shrimp raw tail-on
Salt
1 Avocado
1 cup Mayonnaise
1 Hard Boiled Egg
½ cup Queso Fresco or Feta Cheese grated
Olives for Garnish
Cook the unpeeled potato in heavily salted water
until soft. Remove from the water and cool until
you are able to work with it. Peel and pass them
through a ricer. Mix the potato with aji, oil, and
lime juice. Season. Meanwhile poach and chill the shrimp in a court bouillon. Make a sheet of potato
over parchment paper, enough to make a roll. Spread the mayo on the potato. Line the tip of the
potato with the sliced avocado. Season the avocado with a little lime, salt and pepper. Roll the
potato.
You want to have a nice balance of potato, spice, shrimp and avocado. Slice the roll the same way
you would cut a sushi roll. Garnish with boiled egg, crumbled cheese and olives.
Food Concepts
Late Night Snacks
Crispin Porter & Bogusky Holiday Party
December 20th, 2011
Guest Count 250
Concession Style Pre Packed Snacks
Homemade Flavored Beef Jerky [Teriyaki, Chili & Brown Sugar]
Kettle Chips [Sea Salt & Black Peppercorn]
Kettle Corn
Food Concepts
Late Night Snacks
Crispin Porter & Bogusky Holiday Party
December 20th, 2011
Guest Count 250
Chili- Brown Sugar Beef Jerky Recipe
1 ½ # Flank Steak
½ cup Worcestershire Sauce
2/3 cup Soy Sauce
½ cup Brown Sugar
1 cup Garlic Chili Sauce
Salt and Pepper to taste
2tbs Fumi Furikake
Trim the flank steak and freeze until
almost fully frozen, 2-3hrs.
Meanwhile make the marinade by
mixing all the ingredients except the
salt and pepper and furikake.
Slice the flank steak with the grain on
the slicer. Place on a rack over a sheet
pan.
Season the meat with salt and pepper and brush both sides heavily with marinade. Allow to
marinade overnight. Brush again with the marinade and place in the oven at 175degrees, low
fan for 3- 4hrs. Keep an eye on it to make sure it is not cooking but slowly drying. 30 minutes
before it is ready, lighty brush again with marinade and top with Fumi Furikake.
Plate Presentation
Beet Cured Salmon
Gonzalez Wedding
Vizcaya Museum and Gardens
February 5th, 2011
Guest Count 180
Beet Cured Salmon
3# Salmon
2 cups Granulated Sugar
2 cups Kosher salt
3 medium Beets
Grate half of the beets and juice the
other half.
Clean the salmon.
Mix the sugar with the slat and the
grated beets. Coat the salmon filets with
the mixture and place in a perforated
pan topped with saran wrap. Place
weight on the Salmon and allow curing
for 2-3 days. Clean and pat dry the
salmon. Place in a cryovac bag with the
beet juice. Cryovac the Salmon. Keep
frozen in the bag until ready to use.
2011 the year of keeping it simple but
stunning!
Buffet
On The Rocks Raw Bar
Zyman Wedding
January 29th, 2011
Vizcaya Museum and Gardens
Guest Count 189
“On the Rocks” Seafood Station. Offering cold items on ice and complimenting small plate
hot items on hot rocks.
Buffet
On The Rocks Raw Bar
Zyman Wedding
January 29th, 2011
Vizcaya Museum and Gardens
Guest Count 189
On Hot Rocks
Oysters Au Gratin with Ossau Iraty Cheese, Piquillo Peppers and finished with shaved
Bottarga and Smoked Paprika
Smoked Octopus, Pancetta and Caramelized Pineapple (pictured above)
Scallops with Black Garlic Butter (pictured above)
Clams with Miso Butter
Fresh Smoked Cod Brandade with Roasted Tomato and Poblano Peppers
Tempura Calamari with Sweet and Sour Jalapeno
Buffet
On The Rocks Raw Bar
Zyman Wedding
January 29th, 2011
Vizcaya Museum and Gardens
Guest Count 189
On Ice
Raw Oysters served with choice of:
Spicy Cucumber and Horseradish Salsa
Sour Orange Mignonette
Red Onion Leche de Tigre
Shellfish with choice of: (pictured above)
Pickled Pineapple Tartar Sauce
Warm Champagne Mustard Sauce
Asian Cocktail Sauce
Mojo Ketchup
Buffet
On The Rocks Raw Bar
Zyman Wedding
January 29th, 2011
Vizcaya Museum and Gardens
Guest Count 189
Baked Scallops with Black
Garlic Recipe
Yield- 1# butter
1# butter
1 ½ heads Black Garlic
32 Sea Scallops with Shell
Whip the butter with the
garlic until it is completely
incorporated.
Scoop the butter over the
scallop and bake.
Theme
Argentinean Parrillada
Ortiz Family Horse Ranch
November 11th, 2011
Guest Count: 225
Parrillada translates mixed grill. The meat is cooked in huge cuts on a spit over fire, and
sections are hand cut by the grill chef, or asador, to be finished to taste, either in the
kitchen or at the diner's table or in this case off the buffet and always with Chimichuri.
Chef Elgin utilized our clients alfresco kitchen, pizza oven and grills to make cooking the
star of the event.
Theme
Argentinean Parrillada
Ortiz Family Horse Ranch
November 11th, 2011
Guest Count: 225
Menu
Argentine Appetizers
Prepared in the Out-Door Brick Oven
Oven Baked Empanadas
Ham & Cheese
Chicken
Open Faced Choripan
Assorted Pan de Miga
Ham & Cheese Tarta
Pizza Magherita
Argentine Parrillada
Whole Cow & (2) Lechons
Chimichurri Sauce
Tostones
With Salt & Lime Wedges
Traditional Russian Potato Salad
With Beets
Tossed Green Salad
With Tomatoes, Carrots, Hearts of Palm,
Corn & Cucumbers
In a Citrus Vinaigrette Dressing
Butler Passed Desserts
Chocolate Dipped Ice Cream Popsicles
Alfajores
Pañuelitos
Strawberry Tart
Theme
Argentinean Parrillada
Ortiz Family Horse Ranch
November 11th, 2011
Guest Count: 225
Chimichurri Sauce Recipe
1 ½ cup Fresh Squeezed Lime Juice
1 ½ pt Blended Oil
2tbs Minced Garlic
1tbs Diced Shallots
1 1/2tsp Crushed Red Pepper
Salt and crushed Black Pepper to taste
1qt Chopped Italian Parsley
Mix the citrus with the garlic and shallots. Add the red pepper flakes. Whisk in oil. Season
with salt and pepper. 1hour before its served mix the parsley with the oil mix.
Theme
Charlie and the Chocolate Factory
CHARLEE Homes for Children
February 27th, 2011
Guest Count: 700
This is event may have been for kids but it was also for the kid at heart. Chef Elgin, took
childhood favorite dishes and transformed them Willy-Wonka-Style for the CHARLEE
Children’s Home fundraiser. Make your own kettle corn & soda stations, chocolate dessert
rivers, savory pop tarts, roaming cotton candy girls as well as ice cream men and the list
goes on as far as the imagination can take you. It was a playful day in the kitchen while Chef
made ordinary foods FUN!
Theme
Charlie and the Chocolate Factory
CHARLEE Homes for Children
February 27th, 2011
Guest Count: 700
Menu
Mike TeeVee’s TV Dinner & Augustus Gloob’s Sausage tent
Miniature Versions of Mike’s & Augusts Gloob’s Favorite Food
Slider Bar To Include…
Miniature Salisbury Steak Sliders
~~~~~
Vegetarian Slider
Offered with the following Toppings:
American Cheese, Mushroom Sauce
BBQ Ranch Mayo, Ketchup, Mayo & Mustard
Served on a Brioche Bun
Wonka-vision Miniature Mac-n-Cheese
Truffle Scented Creamy Pasta
Tossed with White Cheddar Cheese
Crowned with Seasoned Breadcrumbs
Eat Your Veggies
Carrot Stick Shots &
Chunky Apple Sauce
Augustus Gloob’s Sausage
Miniature Hot Dogs
A variety of Sausages Served in a Pretzel Bun
Traditional Mini Hot Dog
Bratwurst Sausage
Vegetarian Sausage
Offered with Assorted Toppings
Ketchup, Mustard, Sweet Onion Sauce, Relish & Sauerkraut
Veruca Salt’s French Fries
Served in a Paper Wrapper
Offered with Assorted Sauces
Tomato Aioli
Chipotle Mayo
Smoked Cheddar Cheese
Theme
Charlie and the Chocolate Factory
CHARLEE Homes for Children
February 27th, 2011
Guest Count: 700
Menu
CHARLEE’S BUCKET OF CHICKEN tent
Chicken Tenders
Tossed with your choice of…
Ranch Dressng, BBQ Sauce,
Honey Mustard or Wing Sauce
Assorted Chips
& Crispy Dehydrated Vegetables
Offered with Smoked Salt
Presented in Labeled Cellophane Bags
With CHARLEE Logo
WORLD OF IMAGINATION tent
Kettlecorn
Popped Kettlecorn
Crowned with your guests choice of…
Oreo Bites, Mini M&M’s, Chocolate Chips,
Gummy Worms, Mini Marshmallows,
Cheerios, Fruit Loops, Lucky Charms & Coco
Puffs
Everlasting Gobstopper
Violet’s Frozen River
Homemade Freeze Pops to Include…
Blueberry
Bubblegum
Violet Energy
Lavender Lemonade
Assorted Pops & Treats
Truffle Lollipops
Dipped in Dark Chocolate
~~~~~
Chocolate Dipped Pretzels
& Marshmallows
Theme
Charlie and the Chocolate Factory
CHARLEE Homes for Children
February 27th, 2011
Guest Count: 700
Menu
Golden Ticket Pop-Tarts tent
Puff Pastry Rectangles with
Savory Meat “Fillings”
Crowned with Mashed Potato
“Frosting”
“Sheppard’s Pie” Pop Tart
with Beef & Corn
Topped with Mashed
Yukon Gold Potatoes
Accompanied by…
Traditional Chopped Salad
With Ranch Dressing
Fizzy Lifting Drink Beverage Station
2 Separate Stations
Fizzy Lifting Lavender Lemonade Drink
Expertly Blended with Extra Fine Sugar
& Sparkling Water
Double Bubble Cherry Coke Pop
Crowned with a Cherry
Mango Fizzy
With Mango Puree
Theme
Charlie and the Chocolate Factory
CHARLEE Homes for Children
February 27th, 2011
Guest Count: 700
Golden Ticket Sheppard’s Pie Recipe
Serves 450
75ea Pie Dough Sheets
12# Yellow Onion, diced
1pt Garlic
Blended Oil
44# Ground Beef
44ea Carrot, diced
3lt White Wine
1pt Tomato Paste
3qts chicken stock
2qt Roux
8# corn kernels
Worcestershire sauce to taste
Egg wash
3 pans Mashed Potato
Grated Parm to sprinkle on top
Paprika for garnish
Sweat onions and garlic in blended oil. Mix in
the ground beef and carrots, season with salt
and pepper. Continue to stir and break apart
until fully cooked. Drain all excess grease. Add
the tomato paste and continue to stir. Add
white wine and continue to cook until the liquid is almost evaporated but not dry.
Meanwhile, on a separate pot thicken the chicken stock with roux. Pour the gravy into the
ground beef. Add the corn kernels, add Worcestershire sauce and adjust seasoning. Cool.
Cut the pie dough sheets into 12 rectangles. Place some of the ground beef in the center.
Top with another piece of pie dough. Seal the edges and brush with egg wash. Cook at 400
degrees until golden. Pipe the tart with the mashed potato. Top with parmesan cheese and
paprika and return to oven.
Action Station
Astronaut’s Dream/ Salad Wall
Crispin Porter & Bogusky Holiday Party
December 20th, 2011
Guest Count: 250
To support an Outer Space Theme for a high-end creative Ad-Agency’s holiday party, Chef
Elgin created this interactive Salad Wall as a highlight/addition to her Fish Taco Station.
Action Station
Astronaut’s Dream/ Salad Wall
Crispin Porter & Bogusky Holiday Party
December 20th, 2011
Guest Count: 250
Fish Taco Station & Salad Wall of Greens
Fried Fish Tacos in Soft Shell Tortillas Offered with Toppings to Include:
Greens – snipped off a Wall of Greens
Mango Salsa
Key Lime Remoulade
Cilantro
Jalapeños
Limes
Action Station
Astronaut’s Dream/ Salad Wall
Crispin Porter & Bogusky Holiday Party
December 20th, 2011
Guest Count: 250
Taco Station with “Wall of Greens”
Serves 100
15# Mahi, cut into 1oz breaded fingers
100 3” flour tortilla shells
3cs Artisan Greens
2qt Key Lime Remoulade
2qt Tropical Salsa
25 Key limes- cut in wedges
20 Fresh Jalapeno, sliced
Fry the breaded Mahi and steam the tortilla shells.
Place the Artisan Greens in a frame with chicken wire. Snip the greens off the wall, to order
and place in the tacos.
Offer the sauces, key limes and cilantro on the side.
Key Lime Remoulade Recipe
3 cups Mayonnaise
5oz Capers, minced
5oz Sweet Relish
2oz Key Lime Juice
1oz Tarragon
1oz Dijon Mustard
3/4tsp Worcestershire
Tabasco, Salt and Pepper To Taste
Mix all the ingredients together.
Tropical Fruit Salsa Recipe
½ Pineapple, small dice
1 Mango, small dice
½ Papaya, small dice
1oz Papaya Puree
½ oz Mango Puree
¼ oz Passionfruit Puree
Juice of 1 lime
2 Jalapeno, diced
¼ bunch Cilantro
½ Red Pepper
½ Red Onion
Toss all the ingredients together. Add
jalapeno to taste. Sprinkle with salt.
Menu Design
Have Tea On Me
Spring Marketing Campaign
Beyond developing beautiful custom menus for clients, Chef Elgin’s menu design extends
into business development and marketing strategy. Working closely with our sales and
marketing teams she identifies the need for improvement in business and develops a menu
campaign that serves that particular need offering clients packages that are creative,
affordable and delicious. “Have Tea On Me” featured 6 Spring lunch menus with tea service.
Menu Design
Have Tea On Me
Spring Marketing Campaign
As part of the campaign, fresh Scones and Tea were dropped off to top clients with the Spring Menus.
Scone Mix Recipe
Serves 30
1pt AP Flour
5tbs Granulated Sugar
1tbs Baking Powder
½ tsp Salt
4oz Butter
6oz Heavy Cream
Flavorings such as
candied ginger, lavender,
white chocolate
Mix dry ingredients. Add cut up flour and mix with dry until pea size. Add flavoring. Freeze
for 5minutes. Mix in cream until moist. Then Scoop onto cookie sheet with a liner. Brush
with extra heavy cream. Bake at 325 on high.
Menu Design
The Joy of Cocktails
Summer Marketing Campaign
This Summer campaign was designed to satisfy the overwhelming amount of requests for
the Cocktail Party in 2011. Each of the 4 cocktail menus were designed to pair with a
specialty cocktail created by Chef Elgin.
Menu Design
The Joy of Cocktails
Summer Marketing Campaign
Brisket Gougeres Recipe
Serves 60
½ cup Water
½ cup Milk
4oz Butter
1cup AP Flour
4ea eggs
3 1/2 oz Gruyere
Dash of Nutmeg
½ tsp black pepper
Braised Brisket
400 degree, no fan
In a saucepot bring water, milk, butter,
and salt to a boil. Add flour and stir with a
wooden spoon until a smooth dough
forms. Lower heat and continue to mix
until the dough pulls away from the sides.
Place in a mixing bowl and beat until the
mix has cooled off some. Beat eggs in 1 at
a time. When completely incorporated,
add the shredded Swiss, season with black
pepper and nutmeg. Pipe onto a baking
sheet and cook for 22
minutes. When cool
slice in half. Fill with
warm brisket, scallion
spread and micro
arugula.
Braised Brisket Recipe
5# Brisket
1ea yellow onion, diced
1# peeled and diced carrots
½ head celery
1# tomato, diced
1 ½ oz Tomato paste
2ea Bay Leaf
1 sprig Thyme
3cups Red Wine
1 ½ cup Port Wine
1qt Chicken Stock
Trim the Brisket. Season meat with salt
and pepper. Sear and remove from heat.
Sweat the carrots, celery, and onion with
Bay Leaf and thyme. Add the tomato
paste and allow to brown. Add the fresh
tomatoes and brisket. Deglaze with wines.
Cover with stock and cook until the meat
is tender, aprox. 3-4hours. Remove the
beef from the sauce and allow to cool
until you can handle it. Meanwhile strain
the sauce and allow to
reduce. Shred the beef
and mix with the
sauce. Double check
seasoning.
Menu Design
Vizcaya Cafe
Grand Opening Menu
Designed for the Grand Opening of the Vizcaya Café and Gift Shop operated by A Joy
Wallace Catering Production and Design Team. Chef Elgin’s menu items are executed by
Café Chefs under her direction for travelers from around the world.
Menu Design
Vizcaya Cafe
Grand Opening Menu
Gourmet Grilled Cheese Recipe
Serves 4
10oz Swiss Cheese Sliced
2oz Fresh Spinach
1oz Fig Spread
40z Grilled Red onion- sliced
1ea Round Focaccia
1tbs Extra Virgin Olive Oil
Slice the focaccia bread in ½ lengthwise. Spread the fig jam on both sides of the bread. Place
the cheese evenly throughout the sandwich. Top with Grilled onion and fresh spinach.
Drizzle the spinach with oil, salt and pepper. Close the sandwich. Heat the sandwich on the
Panini press until golden, crisp and melted in the middle.
Serve with choice of Garden Salad, Broccoli Salad or Herb de Provence French Fries.
Dessert
Grey Goose Popsicles
Multiple Events in 2011
As part of their Summer Soiree promotion, Grey Goose commissioned Chef Elgin with the
task of mixing their new Vodka line with the refreshing flavors of summer. Over the course
of 11 events, Chef Elgin’s team made over 4,000 popsicles in the flavors of Grey Goose
Lemonade Escape/Frozen St. Tropez, Grey Goose Pear Pop/Frozen Frenchy and Grey Goose
Orange Dream/Frozen Mogul.
Dessert
Grey Goose Popsicles
Multiple Events in 2011
Grey Goose Lemonade Escape Pop Recipe
Serves 1
1tbs Raspberry Puree
1ozl Grey Goose Citron Vodka
½ cup Fresh Lemonade
Mix all ingredients and pour into the ice pops until barely set, about 2hrs. Put the wooden
stick through the slit and allow freezing over night. Unmold, wrap and label.
Dessert
Vanilla Semifredo
Crispin Porter & Bogusky Holiday Party
December 20th, 2011
Guest Count 250
In support of an Outer Space Themed Holiday Party, Chef Elgin along with the Joy Wallace
Design Team created a Dessert Menu to be served on a moving conveyer belt. The star of
this Station was the Liquid Nitro Tartufo featuring a Vanilla Semifreddo.
| Candy & Desserts Room |
Conveyor Belt Desserts | Pre-plated in Mini
Plates
Fruit Leathers & Tarts
• Raspberry Fruit Leather with Chocolate
Ganache Tart
• Mango Fruit Leather with Key Lime
Tart
Lime Jello Mold with Suspended Green Grapes
Mini Floating Island with Dry Caramel Salt
Cherry Pound Cake with Lemon Crème
Anglaise
Topped with Pop Rocks
Mousse Push Pops
Layered Mousse in Push Pops
• Chocolate Mousse Layered with Heath
Bar Crunch
• Orange Cream Layered with Vanilla Bean Mouse
Liquid Nitrogen Tartufo Station
Homemade Vanilla Bean Mousse
Made at the Station with Liquid Nitrogen
Dipped in Chocolate to Create a Hard Outer Shell
Dessert
Vanilla Semifredo
Crispin Porter & Bogusky Holiday Party
December 20th, 2011
Guest Count 250
Vanilla Semifredo
1 1/3cup heavy cream
½ cup Sugar
½ tsp vanilla extract
3ea eggs
Hot Chocolate Sauce
Liquid Nitrogen
Make a whipped cream,
reserve.
Separate the eggs. First cream the egg yolks with ½ the sugar and the vanilla extract until
thick and double in size. Reserve.
Whip the egg whites with the other half of the sugar until stiff peaks.
Slowly fold the egg yolk mix with the heavy cream. Finally fold in the egg whites carefully to
keep as much as possible.
Pour into a bowl and freeze overnight.
Scoop the semifreddo into the liquid nitrogen for 20 seconds and allow it to create a hard
outer shell. Then dip the frozen semifreddo into the chocolate. You are looking for a
chocolate shell and a soft semifredo center.
Extra Curricular Activities
Besides being one of the top Catering Chefs in the country, Elgin also takes great pride in
being a wife and a mother. She has donated her time and teachings to her daughter’s
school to train these mini-chefs on how to better assist their parents in the kitchen. This
may look like child labor but we like to think of it as a wise investment in our young ones
education. Who really wants to come home from a long day of work and make a meal for
the family? Certainly not a Chef!
In 2011 Chef Elgin has also donated her food services to the Museum of Science, University
of Miami School of Medicine, The Knight Foundation and the New Jerusalem Prayer
Ministries.
ICA Participation
In 2011, Chef Elgin received the
ICA Star Service award for her
continued summer participation
in Cater Arts. In addition to
teaching at the conference, she
remains an open and available
resource for her peers within
the ICA community throughout
the year. The Communicator
has repeatedly featured her
work. She is grateful for the
friendships she has developed
within the organization and has
enjoyed the valuable career
experiences the ICA has
afforded her. Chef Elgin proudly
wears her ICA patch on her
Chef’s coat.
Closing Argument
ICA Judges Sneak Preview
Nomination and Award Selection Process
Chef Elgin Woodman’s Side
Happy
Which do YOU prefer?
We know which Elgin we would rather see on awards night, as the entire Joy Wallace
Family believes in this fearless and natural born leader and are proud to serve on her team.
Not So Happy
Elgin Woodman
9721 East Bay Harbor Dr.
Unit 2A
Bay Harbor Island, FL 33154
786-402-6138
[email protected]
Objective:
Awards:
Star Service Award
ICA 2011
Best Signature Event
ICA 2011
Best Themed Menu
ICA 2008
Chef of the Year Finalist
ICA 2008
Best Menu Design
ICA 2007
Caterer of the Year
Catering Magazine 2007
To excel in leadership, professionalism, logistical experience, organizational
skills, hospitality knowledge, food expertise, client focus, creativity and
passion.
Education:
Johnson and Wales University, Miami, FL
A.O.S. Culinary Arts, Summa Cum Laude, 1996
Best Plate Presentation
ICA 2006
Florida International University, Miami, FL
B.A. Hospitality Management, 1994
Best Catered Event Under $10,000
ICA 2004-2006
Continuing Education Certificates from numerous symposiums held by
CaterSource and The International Catering Association throughout
the country.
Best Off-Premise Catered Event
Special Event Gala Awards 2005
Caterer of the Year
Event Solutions Magazine 2003
Publications:
Books
Art of Celebration
2010
Inside the Recipe Box of the
Catering Chef
2009
Magazines
Modern Bride
Brides of Florida
Bride and Bloom
Brides Receptions
Wedding Bells
Poder Magazine
Biz Bash
Event Solutions Magazine
Florida Trends
CaterSource
ICA Communicator
Cocina al Estilo Cuquita
Ocean Drive Magazine
Charity Events:
Best Buddies
Caring Chefs for Kids
Key to the Cure
Miami Children’s Hospital
Operation Smile
Feast for the Beast
Project Newborn
Employment:
Oct. 1997 – Present
Executive Chef
A Joy Wallace Catering Production and Design Team
8501 SW 129 Terrace, Miami, Florida 33156
A Joy Wallace Catering Production and Design Team is one of the largest and
finest catering companies in South Florida producing events serving from two
to 12,000 people. It is known as a leader in the industry through its numerous
awards due to its high standards in service, food, design, and production.
•
•
Create and develop menus and recipes based on current
trends.
Sell menus to prospective clients based on their culinary desires and
expectations through meetings and tastings.
•
•
•
•
•
•
•
•
•
•
Oversee food preparation at the main production kitchen as well as off-site kitchens.
Supervise and direct up to thirty production chefs.
Coordinate equipment, food and staff based on the logistical challenges that offpremise catering presents.
Present budget plans as well as menu costing.
Negotiate and source out new purveyors. Price comparison and all food purchasing.
Maintained a 24% food cost.
Cater to celebrities, political and sport figures, as well as major corporations and
television networks such as Microsoft, NFL, BMW, Rolex, Bacardi, Reebok, Nike, CBS,
FOX, Food Network and MTV.
Produce Galas ranging from 600 to 1000 guests:
o Vizcayan Ball, Tropical Fairchild Gardens, Miami Art Museum, Best Buddies,
NAFFA, Museum of Discovery and Science, Conservancy of Southwest Florida.
A guest speaker at symposiums around the country presenting new and
innovative ideas for the catering industry.
Participated in Disaster Relief Catering during the hurricane seasons of 2004, 2005, 2006
and 2008
Nov. 2007
Chef Consultant
•
Tamboras, 1568 Maguire Road, Orlando, Florida 34761
Develop menu and recipes, cost and price food, and train staff.
Feb. 1993 – Nov. 1998
Guest Services, Banquet Captain, Chef
Fisher Island Club, 1 Fisher Island Drive, Fisher Island, Florida 33109
Personal Interests:
International travel, marathon runner, hiking, outdoors, snorkeling, reading and being a
mother!
Dear team We wanted to take a moment to thank all of you for the incredible event last night. From our
vantage point, there was nothing you could have done better. The amount of care and attention to
detail you put into your work is obvious in everything you do. We trust you completely, which is
saying a lot given what control freaks we are around here.
From the initial phone call to Adelee to the party shut-down, you make every single part of the
process easy, pleasant and efficient. Obviously we put a lot of love into everything we do for our
employees here, and it means a lot to us that you care as much as we do about making everything
great for them.
You guys are pros every step of the way. If you were tired at 1:30am breaking down the party, you
did a stellar job hiding it, because all I saw were smiles and consistent professionalism all the way
around. Even when I asked for nitrogen ice cream 15 minutes before the end of the party.
I don't usually hear too much about the food at these events, but the feedback on last night's has
been amazing. The fish tacos blew everyone away, and people have been walking around all day
munching on beef jerky and kettle chips.
Thank you to Adelee, Jessica, Richard, Elgin and the rest of the crew (and I know there's a small army
of you!) who made this event such a smash. We hope those of you who worked the actual event had
a great time. If nothing else, it's good people watching!
Happy holidays to all of you, and we look forward to next year.
The Quality of Life Team at CP+B
To whom it may concern,
I am writing this letter to offer my sincerest recommendation of Elgin Woodman. In the years
that I have known Elgin it has been my privilege to work with and watch her grow and become
executive chef of Joy Wallace Catering. Elgin has grown as a chef in her pursuit to better herself
each year in her field threw seminars and trade shows and her constant thirst for pushing the
envelope for bettering herself. Elgin has grown from being not only the creator of menus and
execution in the kitchen but to coordination of numerous depts. sales, back of the house, wait
staff and design team. Elgin is key in all event planning with the management not only for
catering but for disaster relief which entails sites for feeding mass population in need after a
catastrophe has occurred. Although she has subjects in which she excels to a greater degree than
others she has maintained a balance among the various areas of the catering world. My
experience with Elgin that leads me to believe her to be the ideal candidate for the award is not
only her drive that pushes her to create and execute the perfect menus for her clients, but in the
way that she leads her team and prepares herself to execute each event to be an experience that
the client would not soon forget.
I have worked with Elgin for over 10 years as Joy Wallace Caterings Marketing
Associate, and it has been a privilege to serve their team and see Elgin emerge to be the
Executive chef. I consider Elgin as not only my customer but someone whom I could look to for
help or advice if ever needed. I hope you will come to see the chef that I work with on a dailey
basis to be who I see her to be.
Best Regards,
Timothy Shaw
Senior Marketing Associate
Sysco South Florida