Expert Behind the Apron

April 25, 2016 by Puff 'n Stuff Catering

Food. We all eat it, but how much do we know about the people who craft it? Before a dish can be presented, it must be developed. From consultation, to preparation at the commissary, and the final execution on-site, each menu selection has been thoughtfully designed to balance flavors and textures while meeting the client’s goals for the event.

One of the experts behind the apron, Executive Chef Sean Holden, recently shared some of his experiences, as he showcased Puff ‘n Stuff Catering’s new Tampa commissary. With over 10,000 sq. ft. of space, the state-of-the-art production kitchen is a chef’s playground in which one has the freedom to craft the finest of cuisine.

 

“I’m addicted to the pace of it,” Chef Sean said about working in the world of cuisine, “The rush of perfecting a menu for a flawless event.”
“I’m addicted to the pace of it,” Chef Sean said about working in the world of cuisine, “The rush of perfecting a menu for a flawless event.”

 

Starting as a dishwasher for a mom-and-pop establishment in New Hampshire, Chef Sean worked his way up from cleaning dishes, to creating them. He found his passion as an Executive Chef, inspired by the energizing atmosphere of a bustling kitchen. Chef Sean’s appetite for event catering grew as he traveled, working in large hotels, organizing the excitement in the kitchen down to the tiniest details of each event being executed. Calm under pressure, Chef Sean thrives in the chaos and he is easily able to identify what needs to be done, and make it happen.

Now, as king of this magnificent kitchen, Chef Sean basks in all of upscale finishes, equipment and custom culinary technologies. “My favorite aspect is the flooring. The ‘tiling’ is made of recycled plastics, a non-porous material with a slight give that is completely non-slip and really easy on the back.”

Another unique element is the one-of-a-kind chef’s table in the heart of the kitchen. Chef Sean enjoys interacting with clients while crafting and serving up dishes fresh from his imagination. “Warren really pushed the envelope with this design. It’s a very unique feature that allows me to connect with clients,” said Chef Sean.

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Chef Sean relishes the opportunity to mentor and takes great pleasure in sharing his knowledge. He teaches his staff by preparing them for advancing roles, firmly believing in the “bottom-up culture” of Puff ‘n Stuff Catering & Events. His goal? To bridge the gap and advance the team as a whole, not just himself or any single member.

 

“I want everyone to know everything. I want there to be multiple ‘me’s’ in the kitchen at all times.”
“I want everyone to know everything. I want there to be multiple ‘me’s’ in the kitchen at all times.”

 

Growing up on comfort foods, Chef Sean favorites are the classics: scrambled eggs with bacon, mac ‘n cheese, and savory soups… Now, he enjoys creating delectable recipes tailored specifically for clients’ taste, event theme and budget.

 

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Striped Bass, Lobster Ravioli, Spinach, Pearl Onion and Bordelaise

 

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