Chef Chris Van Hooydonk and the team at Backyard Farm Chef’s Table are available for Artisan Catering and Private Chef Services. A quality minded approach to tailored menus, offering a diverse offering of local and seasonal ingredients-both off the farm, and sourced from our passionate local producers and suppliers. A personal approach to development and culinary planning, unique to each client and specific needs. For availability, please visit the calendar page.
Private Chef Services and Catering
Creatively inspired meals are motivated by the efforts of the countless quality local farmers and producers. This is the foundation for healthy, sustainable eating-and ultimately a truly unique Okanagan culinary experience.
3 varieties of cherries
4 varieties of plums
2 varieties of apricots
4 apple varieties
nectarines
mulberries
hazelnuts and walnuts
15+heirloom tomato varieties
herbs and edible flowers
figs (black mission and brown turkish)
garlic, onions, spring onion, squash, heirloom carrots,beetroot,And the list goes on, and seems to evolve every year……………..
All requests for catering or private chef services will be handled in an interactive and engaging manner. All details will be discussed and menus will be tailored to client needs and expectations. My experience and flexibility enables me to design menus and services around most budgets. I believe this ensures an experience unique to each client, and offers a personal, memorable culinary experience. Pricing Criteria to be considered for such services:
Type of Service (Plated Multicourse, Wine Paired,Buffet\Family Style,etc.)
Number of guests
Location (available equipment or kitchen setup)
Travel Time
Equipment\Plate\Glassware Rental costs
Licensing (special event licences)
Transportation
Accommodation
Date (seasonally dependent-peak season, shoulder season)
Coffee\Tea\Wine\Beverage Service
Staffing Needs(service Staff)
Gratuity(if applicable)
Since many of these considerations are variable, I recommend you contact me directly to discuss any interests or ideas. There is substantial opportunity for flexibility in regards to most events and functions.
Culinary and Hospitality Consulting Services
We are so incredibly fortunate to be located in one of the most beautiful “destination” tourism regions in the wold, surrounded by a multitude of talent in the wine, culinary and hospitality industries. We feel success should be shared by everyone, enabling a truly unique regional experience for our combined clients.
With 30 years in the culinary industry, and as a community member since 2006, we have seen the potential for further growth notably within the last ten years. Seasonality certainly plays a role in consistency when it comes to staffing and business volumes for all facets of hospitality. It is my interest in providing consulting for those interested in a well rounded perspective in hospitality and culinary management and efficiencies. I will work directly with ownership and management with a tailored approach to consulting, training specific to individual needs. Certain aspects for consideration:
-Financial training, resources and management: labour and food cost calculations, inventory control, purchasing, forms and spreadsheet references
-Leadership training and education: a “Four Seasons” approach to human resources, empowering the team and management for collective success. FOH and BOH engagement and relationship building. Promoting effective communication and a positive work environment, especially during stress. Team building.
-Menu development, recipe implementation and training: specializing in seasonal menus reflective of local availability of ingredients and produce to keep food costs manageable
-Kitchen design, equipment ordering and efficiency adjustments
-Rational Demonstrations and training: Backyard Farm is a Rational Demo facility, and I am a Rational Certified Chef.
-Service standard training: Maximizing quality service and hospitality, confidence building and menu knowledge for service team members.
-Restaurant supply, farming partner and producer connections.
-Food and Wine Pairing Education from a culinary standpoint