A Week in the Life of a Wedding Chef – Chaos, Canapés & Caffeine
Ever wondered what it’s like to be a wedding caterer?
Think Michelin-star dreams mixed with a fair bit of mild panic, a pinch of running around like a headless chicken, and an unhealthy dependence on caffeine. This week, we’re giving you a behind-the-scenes look at the wild ride that is a week in the life of Julie at Bon Appetit , a week featuring a self-serve buffet on Friday and a full-scale wedding on Saturday.
Buckle up, it’s going to be a bumpy (but delicious) ride!
Monday
The Calm Before the Storm
Monday starts with good intentions. A coffee in hand, a neatly written to-do list, and a sense of optimism. The kitchen is restocked, the menus are checked, and the week ahead is meticulously planned.
Emails are answered… well, attempted. Anyone who knows Julie will already realise she’s not great with emails , she much prefers a phone call or a WhatsApp chat!
By mid-morning, she’s out at the yard, feeding her beloved horses and sneaking in a quick ride before the madness truly begins.
Back to the office, where menu ideas start to flow, often with her little pooch sat on her desk, offering “creative input” (or just begging for treats).
Tuesday
The Prep Begins
The kitchen starts humming with activity.
Ingredients are ordered, meat is marinated, sauces are prepped. Lists grow longer rather than shorter. A few calls with couples take place, discussing bespoke menus, talking through dietary needs, and reassuring a nervous bride that yes, the vegan option will be just as delicious as the main course.
By afternoon, it’s time for a site visit. If it’s a marquee wedding, Julie checks for the essentials , water, electricity, and space for her team to work their magic. If it’s a venue, she assesses kitchen facilities, making mental notes of what to bring and what challenges may arise. A quick detour to the stables ensures her horses are settled for the night before heading back to finalise the prep list.
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Wednesday
The Panic Creeps In
Deliveries arrive, and it’s all hands on deck. Vegetables are chopped, desserts are prepped, and somewhere in the background, the washing machine is working overtime on napkins and tablecloths. The phone rings constantly , more bespoke menu chats, more questions about service, and a last-minute request for a completely new dish. Challenge accepted!
By evening, a much-needed break at the stables helps clear Julie’s head, followed by an hour of brainstorming over menu’s, with her little pooch still sitting proudly on her desk like a sous-chef.
Thursday
The ‘Why Do We Do This?’
The kitchen is an organised chaos of pastry bags, trays of perfectly aligned canapés, and someone shouting, “Has anyone seen my knife?!” approximately 43 times. Crockery is counted, re-counted, and re-counted again after someone accidentally knocks over a stack of plates.
Between panicked kitchen prep, there are more phone calls with couples, talking through service styles and timings. Julie juggles it all while mentally planning her morning horse ride (a little bit of calm before the storm).
Friday
The Buffet Bonanza
Today’s event is a self-serve buffet. Sounds simple? Ha! Food is prepped, loaded into vans, and driven to the venue, where it is beautifully displayed (until a guest enthusiastically knocks over the bread basket). Platters are filled, plates are lined up, and the team subtly guides guests away from treating the cheese board like an all-you-can-eat challenge. Crockery and cutlery are collected, dishes are washed, and by 11 pm, the kitchen is (mostly) back to normal. One event down, one to go.
Even after a long day, Julie makes time for her horses, feeding and fussing over them before heading back home, where her pooch is waiting, ready for a late-night brainstorming session for tomorrow’s wedding menu.
Saturday – The Main Event (Also Known as Controlled Chaos)
Saturday – The Main Event (Also Known as Controlled Chaos) – This is where things get serious.
9 am: The team arrives, fuelled by coffee and adrenaline. Starters are prepped, mains are checked, and the dessert table is assembled with military precision. Julie fits in a quick call to finalise a future couple’s menu before diving headfirst into service.
11 am: The venue is dressed , pristine white linen, rows of polished wine glasses, cutlery perfectly aligned. The calm before the storm.
1 pm: Canapés are served. Guests marvel at the tiny, bite-sized delights while Julie tries not to scream when someone dunks a smoked salmon blini into their Prosecco.
3 pm: The wedding breakfast is in full swing. The timing is tight. Plates out. Plates back. Clear. Serve. Repeat. The chef’s mantra: Don’t drop the main course. Don’t drop the main course.
6 pm: The evening food is set up. The dessert table is attacked by guests who are suddenly “just peckish” after a three-course meal. Someone pockets three macarons for later. We see you, Aunt Susan.
8 pm: The bar is in full swing. Glasses clink, wine flows, and somewhere in the distance, the first slightly off-key rendition of ‘Sweet Caroline’ begins.
10 pm: The last trays are collected, the final champagne flutes are washed, and Julie dreams of sleep… but first, one last coffee.
Sunday
The Recovery – The aftermath.
The kitchen looks like a tornado hit it. Glassware and cutlery are counted and returned. Tablecloths head for industrial cleaning. The team collectively decides they need a holiday.
But first, a visit to the stables, where Julie finds peace in the company of her horses, away from the chaos of kitchens and wedding guests.
By Monday? The to-do list is written, the coffee is brewed, and we’re ready to do it all over again. Because despite the chaos, the long hours, and the slightly terrifying number of plates involved, there’s nothing quite like bringing love to the table.
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