On any given day, Daven Wardynski, executive chef of the Omni Hotel in Chicago, organizes menus and meals for 200 to 1,000 people. Presenting beautiful food to guests starts by selecting the best ingredients, but Daven says the way you handle and prepare the food is also very important. "We want to make sure we take the absolute best care of the product that we put out on a day in, day out basis," he says.
Daven shares with Peter a few tricks of the trade that make fine dining restaurants such well-oiled machines:
Throw a Fabulous Dinner Party With Help From the Pros