Callaway Gardens, the Pine Mountain, GA, resort and conference center, got another feather in its culinary cap this summer when William Justus became the property's executive chef.
Having previously worked as executive sous chef at Opryland Hotel in Nashville, and, most recently, as executive chef at the Hershey Lodge in Pennsylvania, Justus knows a thing or two about working with meeting and incentive planners.
The culinarian, who also has won numerous cooking competitions, stopped his slicing and dicing briefly—while his first big group was in house at Callaway Gardens—to talk with MeetingNews.
Q: The announcement of your hire said you will "add an impressive flavor" to the hotel's 10 restaurants. How do you do that?
A: We are starting to use newer, fresher ingredients and trying to work more with fresh vegetables. I'm working with the horticulture staff to discuss how they could increase the production of some select items in one of our gardens.
Traditionally, guests can purchase the garden's bounty. The staff will bring us some items when there is an abundance, but we are working toward increasing those occurrences in the future.
Also, we are looking to add more items to our menus that are indigenous to Georgia and the South. In addition to being fresher than other options, locally produced items prevent unnecessary travel, saving fuel costs and reducing our environmental impact.
Q: What changes are you implementing that will impact meetings and events?
A: We are working on creating smaller presentations so things look fresher. When you create large presentations and guests start to pick from them, they quickly take on the appearance of being picked over and lose their fresh look.
But smaller platters are emptied quicker and therefore replaced quicker, so they look much fresher and more appetizing. Also, smaller presentations allow attendees to enjoy a greater variety of foods.
Q: What awards have you won from the American Culinary Federation?
A: I have won gold, silver, and bronze medals in both cold and hot food competitions. These events take creativity and good decision-making.
These competitions typically take place alongside a food exposition, so they're great places for me to hone my skills and learn about new foods, trends, and cooking techniques.
Q: How does your experience in competitions benefit meeting and incentive planners?
A: Competitions are great because you are working with peers, getting new ideas and learning different techniques.
When participating, you have to use the same skills as those needed in a real kitchen: time management and setting realistic expectations. When working with groups, judging the size and expectations is integral to hitting the mark.
That is why working individually with planners is so important. If we both understand the goal, the parameters, and the expectations, we will hit the mark every time.
Q: What do you find that meeting and incentive planners often overlook when working with chefs?
A: I suggest that planners spend more time with the chef to work one-on-one and discuss their specific needs.
Q: What could customers do differently that would make banquets run smoother?
A: It's important for planners to understand the logistics of different parts of their meeting property. Callaway Gardens includes a wide array of facilities spread over 2,500 acres; some are a great distance from the kitchen. If planners know the layout and talk to the chef, they can choose foods that work well in the areas they're using.
Q: What types of dishes work best if a kitchen is far from the event venue, and what types are a bad idea when a kitchen is close by?
A: How close a kitchen is and what type of facilities it offers make all the difference in the world. Obviously, if you have a full kitchen near the function, you can do more cooked-to-order items, like sates and fresh seafood. Conversely, if you fry something and put it over heat for an extended length of time because a kitchen is far away, you can't anticipate that food meeting a guest's expectations.
Q: What's your favorite food?
A: Right now, it's simple: steak or eggs. I'll take those dishes any time, any way.
Originally published Sept. 22, 2008