I used to cater at a local botanical garden, a spot which is very popular for weddings here in town. And rightly so, it is a beautiful location. I worked through a change in the catering contract, serving two different employers through many changes in policy and menu. I loved working at the tea house, as it was a fine dining location with a beautiful landscape and one of the few places in town where you could get a fantastic brunch. We were only open on Saturday and Sunday from 10-2, and the rest of the weekend I worked weddings that occurred in the garden. With the main house, a historic manor, a rose garden pavilion (where my best friend got married a few years ago), the tea house, the conservatory, and various spots in the garden for smaller, intimate weddings, trust me–there were plenty that occurred between April-October. I was the point person on the weddings I worked, which means I was second only to the manager for what happened, who did what, how to get things accomplished, and was the primary (as we called it) bridal bitch, waiting on the bride (and usually the monster-mother-of) hand and foot to make sure that all was perfect on her special day.
I loved my job. I really did. Didn’t exactly go to college and graduate school to cut wedding cakes for a living, though, and when I had one Saturday, working from 8am to 2am, and I cut SIX wedding cakes that day, well, I realized I was over it. Continue reading