read more about Christopher Robbins

Christopher Robbins

ROBBINS WOLFE EVENTEURS

I first met Chris almost 13 years ago when I moved to New York from Los Angeles. I was looking for a caterer to help me with a very important society wedding and a friend recommended Robbins Wolfe Eventeurs. (Let me add, Eventeurs is a fancy word Chris and business partner Ken Wolfe created that covers both catering and event production.) Chris came by my office bursting with energy and innovative ideas. We hit it off immediately. I knew instantly that we'd get along when I asked if he could do a few things "my way". I had some recipes and presentation ideas from one of my cookbooks that I wanted to serve at a small party I was personally hosting in my home. When Chris responded that it was no problem, I knew I found someone I would respect and enjoy working with.

It may seem like a simple request, but being in the business and understanding how sensitive some chefs can be, I knew my request wasn't as seemingly simple as it sounds. Needless to say, the food was delicious, the presentation amazing, the service excellent, and more than that, the process an absolute pleasure. In the world of party planning, the caterer takes on the hardest part of the equation. The food needs to be delicious; it needs to come out on time, hot or cold. There are so many moving parts to producing a superbly catered meal. When you think about it, restaurants and hotels have years of practice with systems well worked out and in place. Each time a caterer arrives on a job site, it’s a whole new situation to deal with; and working in New York City, you sometimes find the kitchen setup in the stairwell or in the alley. It’s not easy!

Countless parties later, we still work together. Chris still has the same "whatever it takes" attitude and our collaborations have been extraordinary. I can call on Chris when I’m designing a sit-down dinner on behalf of a client for 500 or if I'm having a charity cocktail party in my home. Chris and his staff are true professionals who understand what it takes to be in the service industry. They know how to make their clients feel as if they're the only client they’re working with, and most importantly, the journey getting there is fun and memorable.


      

Tips from Christopher Robbins

• Having the right amount of staff is crucial to the success of any party. So don't skimp on the wait staff or chefs; the number your caterer recommends is the number you need!
• For an outdoor party, don't obsess about the weather. You can't control if it's rain or shine, so to speak. Focus on the positive. You'll have a much better time at your party and your guests will too.
• Plan a menu YOU like. Don't worry too much about the tastes of your guests. They are going to like whatever you've planned. However, if you know you have several vegetarians coming, don't forget about them in the menu planning.
• Think outside your normal group of friends when planning your guest list. Invite that random new friend you just met the other day to keep the guest list interesting.
• For a summer party, forget the martini on the drink tray as guests arrive, as they lose their chill too quickly. Prepare drinks on-the-rocks so they stay nice and cold for a longer time, and don't forget to add some fizz so they sparkle, just like your party!