Experiential Catering
With guests wanting to know how their food is made, the in-house catering team at the Drake Hotel in Toronto believes experiential catering stations will take off next year. Examples include its pasta station, which allows guests to watch as chefs take pasta as a raw semolina mix, extrude it through a pasta machine to form a noodle, cook the noodle, and mix it in a cheese bowl before serving.
Photo: Courtesy of the Drake Hotel
