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In Catering Class, Some Do Dim Sum
In your ideal catering class, do you want to prepare standard party canapes, or would you be interested in trying your hand at creating little Chinese dumplings and steamed buns filled with savory delicacies? Dim sum may be taking a little bite out of traditional catering jobs.
Dim sum, known variously as "a little bit of heart," "to touch your heart," or "order to one's heart's content," may be taking over a corner of the classic catering market. An afternoon dim sum feast is a Chinese tradition associated with "yum cha," or drinking tea.
Any successful catering class must include training on how to prepare catering fare that is a little more exotic. Innovation is the name of the game in catering training. As consumers' tastes become more sophisticated, they expect a catering menu that is out of the ordinary.
Catering Training with a "Little Bit of Heart"
Dim sum provides an infinite number of catering possibilities. A catering class can demonstrate how to make steamed buns (bazoi) filled with shrimp or fish and ground lamb, pork, or beef. Another favorite dim sum is jiaozi, a dumpling filled with minced vegetables and meat and then boiled or steamed. A catering class can teach you about zongzi, rice dumplings wrapped in different types of leaves such as bamboo, banana, or lotus, and steamed for several hours. These dumplings can have sweet or savory fillings. Deep-fried wontons and spring rolls, potstickers, and pork spareribs can also be included in your dim sum catering menu.
Not only do extensive selections of dim sum add depth to your catering menu, they are also a practical catering choice. You can vary the fillings depending on the produce and other ingredients that are seasonally available. Catering training can prepare you to capitalize on this new addition to the American catering scene.
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About the Author
Judi Sandall is a technical writer and regular columnist. Judi has also worked as a training consultant on contracts with Duke University and Bell Atlantic. She is a graduate of the State University of New York at Binghamton, with a BA in English Literature.
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