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The tasting…

I once took my husband to a tasting with me and he was in awe. We were in Barcelona and I guess to a non event manager it’s a pretty exciting prospect to spend all day eating and drinking…

We had to first taste canapés then two separate three course meals at two separate caterers with three options for each. We had to “taste” 18 separate dishes to suit the three courses and then choose from over 18 wines to suit the dishes we were going to select.

My husband was in heaven and I can see its appeal but as an event planner doing this sometimes twice a week it can be a tough chore. You have the responsibility of choosing the courses not based just on what you like but what will suit the event.  You need to choose based on the seniority of guests attending, you need to choose based on costs, theme of the event and the season your holding the event in.  You need to choose the menu based on anticipated dietary requirements, on the dominant sex attending the event and so on and so forth. Whilst it certainly isn’t a chore it is work and it is a responsibility, like the other million other responsibilities us event managers have that we take very seriously!

What are your tips and tricks when attending a tasting to ensure you choose the right menu?

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