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We at Blue Monkey Catering pledge to provide the
finest personal services and quality to our
guests. We will hold true to being called the
“Premier Caterer of Philadelphia” by exceeding
the expectation of each and every guest. We are
two classically trained chefs who will take your
taste buds on a magical journey and will make
you forget all of your worries with one bite.
We treat everybody as ladies and gentlemen
because we at Blue Monkey Catering are ladies
and gentlemen.
We treat every event, whether it is a party of
ten or a party of hundreds, as if it’s our very
last one because we feel that we are only as
good as our last party and we will strive for
nothing less than excellence.
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A fresh and energetic influence in the local Philadelphia
cooking scene, Scott is painting the landscape of culinary
delight with a stroke that elicits an explosion of pleasure
for the senses. Combining his classical French training
along with the influences of the region, Scott has developed
his “Philly / French Nuveo” style of cooking. In providing
his services to clientele for weddings, anniversaries, and
corporate events, Scott has developed a dedicated client
list that includes some of the most prominent names in
sports and entertainment in the Philadelphia region. |
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Hailing from Philadelphia, Scott‘s
first exposure to the culinary arts was at the
tender age of 15 at the Swenson Skills Center for
Arts and Technology. At the time of
his graduation from Swenson, Scott was pursued by a
number of culinary institutes, ultimately deciding
to stay local, selecting “The Restaurant School” of
Philadelphia. Scott continues to further his
education today as he works towards his bachelor’s
degree in Vocational Education at Temple University.
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Upon completion of his studies at the Restaurant School,
Scott was sought after by some of the most prestigious
hotels and restaurants in Philadelphia. Scott’s first
destination on his culinary journey had him settling in at
Philadelphia’s Ritz-Carlton. In his seven years at the
Ritz, Scott was able to polish his skills in Contemporary
American cuisine. Now established, Scott moved on to take
the position as Executive Sous Chef at the Cherry Hill
Hilton in Cherry Hill, New Jersey. Now a accomplished and
recognized Sous Chef, he set his goals to take on the
responsibility as Executive Chef. It was at this point that
Scott decided to expand his horizons and tackle larger
venues. As Executive Chef for Williamson Hospitality at
Chestnut Hill College, Scott successfully managed a staff
that prepared for and catered to a student body of 1,000 --
three times a day, each and every day.
Throughout his endeavors Scott has always maintained a
passion for education. Beginning in 2003 and through the
spring of 2004, Scott was the Chef / Instructor at Mercy
Vocational High School, Philadelphia, where he developed
their culinary arts curriculum. Currently, he is sharing his
passion and culinary skills with students enrolled in the
Culinary Arts Program at Dobbins Vocational High School,
Philadelphia.
At first glance you may say to
yourself, do I know this fellow? That’s because you
are likely to have run into Scott working at one of
the many happening places around town. You’ll find
Scott tending bar at the Union League, he’s one of
the “Celebrity Chefs” at Wilmington’s Celebrity
Kitchens and Scott is legendary amongst sports fans
as host of one of
the most happening Eagles tail-gate parties in the city!
Future plans for Chef Clarke include (TVs) Food Network, and
publishing books on various culinary subjects including
sauces and rubs. |
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Chef de Cuisine |
| This is the apex,
the chef whose initials are etched into the silver
flatware, and embroidered onto the washroom towels.
This chef has the vision, conceives the dishes,
imbues the whole restaurant with his/her
personality. This would be the person who appears on
television. Sometimes, if need be, chefs de cuisine
even cook. |
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Executive Chef |
| Executive chefs run the whole kitchen when the big
boss isn't around and are often employed when a chef
has more than one restaurant. They hire and fire the
staff, determine costs, revamp the menu, take care
of administrative tasks, interact with the
dining room managers, and generally oversee the
well-being of the restaurant. In smaller, less
flamboyant restaurants, the Chef de Cuisine sees to
all this, and an executive chef would be redundant. |
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Sous-Chef |
| Next under the Chef
de Cuisine or Executive Chef, depending on the
restaurant, this chef is always in the kitchen.
He/she comes up with the daily specials, takes
inventory, watches over the staff, expedites (see
Expediter, below), and basically does all the
hands-on work. There are sous-chefs of two ilks:
those who will soon move on to open their own
restaurants, becoming Chefs de Cuisine, and those
who will remain as they are, preferring the rhythmic
rigors of the kitchen to the bright lights of chef
stardom. |
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Expediter |
| Generally the sous-chef,
the expediter serves as the liaison between the
customers in the dining room and the line cooks.
He/she makes sure that the food gets to the wait
staff in a timely fashion, so that everyone sitting
at a particular table is served simultaneously. This
job is all about coordination and timing. |
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Pastry Chef |
| The pastry chef is
like the sous-chef, but reigns over the pastry
section, which is usually tucked far away from the
heat and bustle of the main kitchen (to protect
delicate soufflés, fragile spun sugar, and
temperamental chocolates). The pastry section has
always been assigned less status than the main
kitchen -- possibly because pastry was a
traditionally female province (if there were any
women in the kitchen at all, you might find them in
the pastry section). Fortunately, this is changing. |
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