As the owner & creative driving force at Fuego and Salt, a catering company based in Melbourne, FL, Jason (Executive chef at Fuego and Salt) has the privilege of turning ingredients into experiences. A chef’s day is demanding, rewarding, and fueled by a passion for creating dishes that linger in memory. Every day brings a new adventure and new challenges, and working in the culinary industry requires both creative flair and disciplined focus. Here’s a look at a typical day behind the scenes at Fuego and Salt.
Early Morning Prep: The Calm Before the Storm
The day starts early, with coffee in hand. Arriving at the kitchen, I review the day’s menu and finalize last minute details. Whether it’s a corporate lunch or a wedding reception, every event is unique, and I tailor each menu to match our client’s vision. Early morning prep means dicing vegetables, marinating proteins, crafting sauces, and organizing our station for the day. A well-organized kitchen sets the stage for a successful event.
Meeting with the Team: Synchronizing the Culinary Symphony
As team members arrive for work, I go over the day’s objectives, assign roles, and answer questions (this one never stops). At Fuego and Salt, we pride ourselves on being a close-knit team of culinary professionals, and clear communication is critical. We discuss potential challenges, like dietary restrictions or unique client requests, and brainstorm solutions to ensure seamless service.
Speaking of dietary restrictions, it’s becoming more and more common place to ask and plan accordingly. As an off-site caterer, once I arrive, there are very few options we can pull out of a hat when limited by what is brought and the facility we’re working in. As a team, we are constantly looking at new ingredients and ways to regularly incorporate Gluten Free & Dairy Free into our menus as a rule of thumb. We’ve found those to be the biggest options people don’t always state but appreciate when it’s done (and done well!).
Cooking and Plating: Where Art Meets Precision
As we run through our production schedule, we prep as many steps as possible before it’s time to pack up and head to the event. While in a restaurant you have everything at hand, we are triple checking we didn’t miss an item packing (however, don’t be shocked that we still miss once in a while and have to plan on the fly). Once on site, I’m overseeing the final prep/cooking process and planning our space for showtime. Quality can’t be compromised just because we are transporting food distance and not serving right away. Taste, Plating, and Presentation still have to outshine and wow the guest.
Plating is its own art. Every dish that leaves our kitchen reflects the care and creativity we put into our work. At Fuego and Salt, we believe food should be as visually striking as it is delicious, so each plate is a canvas where colors, textures, and flavors come together in harmony.
Service and Client Interaction: The Rewarding Part
Once the dishes are ready, we move to service. Unlike in a restaurant, catering often allows me to see clients enjoying our creations up close. There’s a special satisfaction in watching a bride and groom savor their first bites or hearing guests rave about a dish. In these moments, I get to connect with people, learning what they love about our food and what memories they’re taking away from the event.
Cleaning and Closing: Wrapping Up
After the rush of service, it’s time to clean up. A well-run kitchen is an organized one, so we work as a team to break down our stations, clean equipment, and prepare for the next day. In the case of events, we leave any place we work at cleaner than we found it. Though the day has been long and filled with challenges, there’s a sense of fulfillment knowing we created something memorable.
Life in the Culinary Industry: The Realities
Working as a chef isn’t always glamorous. The culinary industry demands long hours, physical stamina, and a thick skin. It’s a world of hot kitchens, fast-paced days, and a lot of sweat. But it’s also a world of creativity, joy, and pride in the work. Every event, every dish, and every detail matters.
At Fuego and Salt, we’re not just cooking food; we’re creating experiences. The culinary industry has its challenges, but it also has its rewards. Every day, I’m grateful to be part of a team that brings passion and excellence to the table.