Staff Feature: Lori Post, Client Relations

This past June, I celebrated nine years with my A Thyme to Cook family. Working within a “boutique” catering company, family is the only word that I can come up with that truly describes how close we all have become. It’s a joy participating with the Event Coordinators planning their menus and events. At times I even join the party staff and work in the kitchen or as a bartender or server. Participating in this capacity has definitely given me fantastic insight about the “nuts and bolts” of executing an event. It’s a lot of hard – “go, go, go” work….but I wouldn’t give it up for anything. I enjoy wearing all of the hats that I do.

Prior to entering into the catering business, I enjoyed years in the great big world of retail. Although retail has become a tiny part of my life, it set the stage for the social interaction here at A Thyme to Cook.

Some stuff that makes me happy: Being a “mother” of three cats - Chester, Nicholas and Jack keep me very busy. Summer solstice begins the season when I can play in my amazing vegetable garden. Tulips are my favorite flower, bike riding for miles and miles is my go to exercise, the ocean and cooking brings peace and my continuing love- hate relationship with bowling!

caterArts is only a few weeks away!

The team is off to Sullivan University in Luoisville Kentucky again this year for CaterArts, a conference produced by the International Caterers Association (ICA).....a unique learning journey with top chefs from across the country. From August 8 to 11 they'll be attending classes taught by the best in the business.

Our own Executive Chef Shawn Bittman kicks off the week leading a morning session "Breakfast and Learn! Rise and Shine to Breakfast Profits." With hands-on demonstrations, farm to table dinners, Lunch and Learn sessions and Special Presentations, this year is even bigger and better!

Check out more information and registration info HERE.

Staff Feature: Dave Thomas, Event Coordinator

I constantly give myself the license to explore a new path and indulge in something different. Go ahead - Be Creative.

I have over 12 years experience as Marketing and Communications Services Manager for a product design firm in New York City and then returning to Southeastern Connecticut to operate my own retail, floral and event planning business. My past experiences have proven beneficial as well as a natural progression to the world of event planning and catering with A Thyme to Cook. I am dedicated to assisting our clients with an unwavering commitment throughout the process. In addition, I pride myself on being detail-oriented in coordinating all of your wedding or special event needs. My creative eye is another asset to our clients, enabling me to expertly assist in the creative set up of each function.

In my spare time, I enjoy volunteering for various local causes, antiquing, gardening (my serenity), and spending time with my family and friends.

Staff Feature: Emily Secchiaroli, Office Assistant

I have worn a lot of different "hats" while working at A Thyme to Cook since 2001 - from serving food, to loading trucks, to helping with photo shoots! But now, most of my time is spent as an Event Floor Captain, Party Manager, or Office Assistant. I love being able to see the behind-the-scenes planning at the "cookery" translate into beautiful celebrations!

Outside of the cookery, my time is spent spoiling my two nephews whom I adore! I am also busy working on my own wedding plans as I am newly engaged - the numerous weddings I have seen will surely be an inspiration! In the mix of it all, I am in the process of completing my Master's in School Counseling and decorating my new home.

Staff Feature: Shawn Bittman, Executive Chef

We are proud of our talented team and will be doing a weekly feature over the next few weeks highlighting each member.

Sandor (Shawn) Bittman, our Executive Chef.

"How Thyme Flies! Having been in the culinary trade for the last 25 years, it's hard to believe the last 12 have flown by here at A Thyme to Cook. Looking to do something new and interesting, I left hotel kitchens behind and joined the crew at ATTC to work in off-premise catering. When I started, my oldest son was six years old....now he's going on 18 and I am a full-time father again with a four-year old. Yep, some say you have to be crazy to be in this trade, I guess it's true. My love of food allows me to try some really cool things such as fizzy grapes and fruit pearls. You've never seen a happier crowd than at my son's daycare when I bring in some new foods for the kids to try.

On top of a busy work schedule, I balance some adult time by volunteering in local government as the Chairman of Planning and Zoning in my hometown of Sprague. I'm also a part time pool shark and a member of the American Pool Players Association for the past 15 years. To round out my busy schedule, I'm also a member of the American Culinary Federation, Connecticut Chef's Association and Knights of Columbus."

Back from a whirlwind week at Catersource in Las Vegas!

The ATTC team with our friend Pauline Parry from Good Gracious! Events.

The ATTC Team got to mingle and share experiences with caterers from around the world during a jam-packed week of education and experiences. This year, not only were we attendees, but educators! Linda presented a 75-minute seminar on "25 Years and 25 Things We Have Learned the Hard Way"; and Gina did several short demonstrations - "Hot Rocks are a Cool Station" in the X-perience Room. Linda was also an "Expert" at the "Ask the Experts" luncheon and a presenter for the International Catering Association CATIE awards. Chef Shawn and Chef Bill got to go on a tour of the kitchens at Caesar's Palace....gorgeous kitchens and a unique sneak peek at what goes on behind-the-scenes.

While we did not receive any CATIE awards this year, it was an honor to be nominated three times amongst some incredible caterers. We were runners-up to South Africa, Toronto, and California. We did receive some other recognitions - Linda was sworn in to the International Catering Association as Membership Chair; and Gina received the ICA Service Star Award.

Some other highlights:

Live champagne chandelier; a new take on S'Mores; personalized crisps; Mango Mousse with Meringue Sticks and "Pop Rock" Surprise!

The education was enlightening....the events were inspiring and we are all energized and re-charged for the 2010 season!

Style Me Pretty Featured Wedding

Another featured wedding on Style Me Pretty today! Focusing on the GORGEOUS flowers provided by Blush Floral.