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This profile was last updated on 8/22/14  and contains information from public web pages and contributions from the ZoomInfo community.

Chef Manager

Phone: (302) ***-****  HQ Phone
Email: j***@***.com
AAA Mid-Atlantic Inc
One River Place
Wilmington , Delaware 19801
United States

Company Description: For over 100 years, AAA-Mid-Atlantic has been serving you and other AAA members on the road and around the world. Today, we offer our extensive services to you on...   more
Background

Employment History

31 Total References
Web References
Interest in a sustainable approach to ...
pilotmax.co.uk, 30 June 2014 [cached]
Interest in a sustainable approach to catering for corporate events has grown markedly according to Tapenade's executive chef John Hearn. He says: "We are increasingly being approached by event organizers looking for caterers who can provide fresh. seasonal produce sourced locally to their chosen event venue;we will always endeavour, wherever possible, to meet their requirements."
Theatre and entertainment is creeping into corporate event catering too with organizers opting for informal and fun ways to serve food, designed to create a relaxed ambience and encourage socializing. Candy or cake bars, ice cream bikes, pancake and waffle stations or dessert canapés add a fresh twist to the end of a meal and encourages guests to get up and mingle. "Making dessert informal and fun is a great way to break the ice and encourage interaction, especially if the event has included a lot of formality earlier in the day. says Hearn.
Another developing trend is for much loved British favourites such as burger and chips, fish and chip cones and cheese cakes, taking the place of the traditional buffet. "Restricting the food options can of course be more economical,"says Hearn, "but opting for these tried and tested dishes that everyone loves is a clever way of reinforcing traditional values and giving guests that warm, familiar feeling people get from these kinds of foods; it's a kind of nostalgia, and it makes people feel good," says Hearn.
If the event extends late into the night snacks served at the end of the evening, or goody bags to take home are also becoming popular. Warm cookies and doughnuts are the preferred choice of treats to reward guests and send them on their way. "Sending people off with a delicious treat is a perfect way to round off the evening and leave a lasting, warm impression on guests," says Hearn.
head chef
www.tapenade.co.uk, 18 Aug 2010 [cached]
John Hearn has been Tapenade's Executive Head Chef since its launch in 2003, having previously gained experience with Kennedy Brooks, several high brow London Restaurants and some of London's premier banqueting venues.
John is equally gifted in designing innovative, contemporary and exciting dishes, as he is in perfectly recreating the timeless classics.
When it comes to designing your event John will offer his advice, gathered from years of catering experience, to ensure your menus are perfect.
John Hearn, executive chef ...
pilotmax.co.uk, 30 June 2014 [cached]
John Hearn, executive chef of Tapenade, says: "We are delighted to have been appointed as approved caterer for this wonderful old building which has been reinvented as a stunning events venue.
Tapenade's Executive Chef ...
www.incentivetravel.co.uk, 6 June 2014 [cached]
Tapenade's Executive Chef John Hearn
...
Tapenade's Executive Chef John Hearn
On trend catering for 2014 - Wedding news articles from The Wedding Binder
www.theweddingbinder.co.uk, 5 Feb 2014 [cached]
High profile sustainable food campaigns and the plethora of TV chefs advocating fresh, seasonal and local produce is clearly making an impact on couples getting married this year; the interest in sustainable food is gaining pace, according to Tapenade's executive chef John Hearn. He says: "We are seeing an increase in couples who are very aware of the importance of fresh produce and in sourcing seasonal ingredients locally to their chosen venue; we will always endeavour, wherever possible, to meet their requirements."
Theatre and entertainment is creeping into the wedding breakfast too, with couples eschewing dessert served to the table in favour of something more informal and fun. Candy or cake bars, ice cream bikes, pancake and waffle stations or dessert canapés add a fresh twist to the end of the meal and encourages guests to get up and mingle. "Making dessert informal and fun is a great way to finish off the wedding breakfast and create a contrast to the earlier formalities," says Hearn, "People love caching up with friends and relatives at weddings and this approach gives them more time to do that."
At evening events following the wedding, couples are moving away from the traditional buffet in favour of more fun options, including much loved British favourites such as burger and chips, fish and chip cones and cheese cakes. "It may be something to do with the warm, familiar feeling people get from these kinds of foods, almost a kind of nostalgia, but traditional foods are certainly gaining popularity," says Hearn.
Late night snacks and goody bags to take home are also becoming popular, with warm cookies and doughnuts being the preferred choice of treats to reward guests and send them on their way. "Sending people off with a delicious treat is a perfect way to round off the evening and leave a lasting, warm impression on guests," says Hearn.
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