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Helen Merkle
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One of the challenges in a kitchen, especially in a catering environment, is to maintain a staff of capable employees. Given the nature of this business, the number of employees changes with the volume of business. Many establishments experience seasonal fluctuations, with heavy business during late spring through early fall... Continue reading
Posted Jun 21, 2011 at At Your Service
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The bride and groom have booked their reception for the "Big Day" and one important aspect of this celebration is obviously the food. At Westfield, we take great pride in our reputation for wedding business. I'd like to share our process to help customers make culinary selections. Once our wedding... Continue reading
Posted Feb 21, 2011 at At Your Service
Thanks for your comment........these are tried and true as a favorite of Westfield. Chef Helen
Toggle Commented Dec 16, 2010 on Recipes From Westfield's Kitchen at At Your Service
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Nov 1, 2010