by Amy Tarr

A job in food catering may seem like a standard alternative to restaurant kitchen work. But in our humble opinion, it holds its own as a Cool Career, especially if you’re David Ziff and Alan Bell, partners in David Ziff Cooking, Inc. - one of New York City’s top catering companies. David mans the kitchen; Alan pretty much takes care of everything else. They have catered over 7,000 events, including cocktail parties, buffets and seated dinners for all occasions and number of guests. Their prestigious client roster ranges from high-profile New Yorkers like Tom Wolfe to corporate clients like Goldman Sachs, to lofty non-profit organizations like the New York City Opera. In the interview below, David answers some questions about getting into the catering business and what it takes to be successful.

Amy Tarr: For people embarking on a career in food, what are the benefits of catering as opposed to joining the kitchen crew of a restaurant?

David Ziff: I do not have a restaurant background, so it is hard to answer. In catering there seem to be very busy and very slow times, so during the slow times there is time to spend learning skills and creating familiarity with routine and recipes without too much pressure. I like to start new employees during that phase of work. In a medium-sized firm such as ours, an employee gets to do a wide range of tasks depending on level of skill, which I think contrasts well with what I hear is the typical restaurant experience. I think it might be more personal and less sink-or-swim in catering.

AT: Is culinary school training required to be successful in catering?

DZ: Considering that I never went to culinary school, I would have to say no. I do find that general skill levels and ability to follow orders are something that a lot of culinary graduates seem to have. But I have had great employees without that background who, through desire and perseverance, have been terrific.

AT: What particular skills, talents, and personality traits are helpful in your job?

DZ: You’ve got to be heads-up in general. Good knife skills, neatness, ability to follow instructions, ability to think for yourself, ability to ask questions when necessary, ability to get along with people. Basically good life skills.

AT: What is the most satisfying part of your job? What about the most difficult?

DZ: The satisfying part includes coming up with good recipes and the vision of me looking out at a sea of people eating my food and having a good time. The most difficult is making sure those things happen and dealing with the times when there is not enough work to keep us humming along. We tend to do our best work when it’s busy.

AT: What advice would you give someone wanting to enter this field?

DZ: Just start doing it. If you can’t afford to go to school, just get a job with a caterer. Apply just before busy season, and work your butt off. Everyone wants a really hard worker who is willing to spend whatever time is necessary on the job.

AT: What was your all-time favorite party? Why?

DZ: Many years ago we did a party for A Chorus Line (Party # 806) when it became the longest running show on Broadway. We took over two theaters (one for prep) and fed a thousand people. The bars had tons of waiters dressed up like Chorus Line people. The food was great and plentiful, and the joy in the air was magic.

AT: What new trends are you seeing in the industry?

DZ: There is more of an organic orientation, more influences from Asia, and maybe a bit more informality – all of which are great, as far as I’m concerned.

AT: I read that you don’t make clients sign contracts. Have you ever gotten burned?

DZ: It is our policy, and we have never gotten burned. And I’m a lawyer, so go figure it.

AT: You have been at this for more than 25 years now. What are your tips for running a successful catering business?

DZ: Love what you do and spend all of your time doing it – at least for the first ten years.

AT: How do you distinguish yourself in this crowded industry, especially in New York?

DZ: I don’t know. We just do what we do, the best that we can, and wait for people to call.