Tuesday, May 12, 2009

Vendor Interview Series No. 16, Julie Dunfey for the White Apron

Julie might be one of my favorite vendors although I've only done a few weddings with her and her staff. Their food is unbelievable, their staff is incredibly easy to work with, and Julie is basically a complete riot to hang out with and I spend just as much time laughing as I do setting up the reception! Take a look at some of her photos and enjoy the interview!

Julie Dunfey for the White Apron

KP: What is your favorite part of the wedding process?

JD: Planning the menu. It's a curious thing. Usually when we are clearing dinner or cutting the cake I will try to figure out "why did that one work so well?" or "what would I change to make that better?" It always goes back to the menu planning. The perfect menu, makes the perfect reception.

KP: What do you love most about your job in the wedding industry?

JD: The fun behind the scenes. I know I should say "oh the happiness of the bride", or love this or that. But we do have a lot of fun. I also know the guests are fascinated in the goings on behind the curtain. We strive to keep it seamless and get to that glass of wine at the end of the night.

KP: What is the biggest misconception about your industry?

JD: That we have some super secret store where we get food cheap or free. And that our food cost is just what we spend or don't spend at that super secret store.

KP: How did you get into the wedding business?

JD: I started catering on boats(20 years ago). That led to catering weddings on boats a short step to land.

KP: Tell me one vendor other than in your industry that you highly recommend. Why?

JD: Kate Parker. I swear I say this all the time "That girl makes me look good"

KP: Favorite wedding story- funny or serious?

JD: At the cutting of the cake the grooms turn to feed the bride and he grabs about 1/2 the 2nd tier of the cake with his hand and smashes into her entire face, She slaps him so hard across the face, I have never seen a quite settle over 200 guests like that.

KP: What other part of the industry would you not want to work in? Why?

JD: None, I would only do this part. All the other jobs don't look as fun.

KP: What differentiates you from the rest of your industry peers?

JD: I can't speak for my peers and what they offer. I feel that it goes back to the planning. If I let a client persuades me as to an amount of appetizers, or they don't eat sweets so their guest won't either. I need to bring to the table 20 years of "this is how much people eat" If I haven't made that clear and I get to the event with "not enough" the only one that looks bad is me. So I make sure that doesn't happen. I always have extra and take it on the chin(my pocket) if I have made an error in planning.


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Katie Steinborn said...

Planning the menu is definitely one of the best parts! I agree, as a fellow wedding planner on St. John in the USVI. Sometimes people really haven't had experience in planning for large groups or catering for big events. They underestimate the time and planning...not to mention the preferences of everyone's tastes!