This season's event planning: Tips & tricks

This season’s event planning:Tips & tricks

Interview with Christina Rentis, InterContinental Director of Sales, Adelaide & Jason McGowan, Accor General Manager, Melbourne.

Christina Rentis, InterContinental Director of Sales, Adelaide

Christina Rentis, InterContinental Director of Sales, Adelaide

How did you get into hospitality? Tell us about your career path

The seed was sewn when I was in high school. I’ve always had a passion for food and was hoping my future employment would allow me to demonstrate my social & creative skills. The Hotel Management course at Le Cordon Bleu allowed me to understand all aspects of operating a hotel and I became particularly interested in the events and sales side of the business.

The Club Lounge department within the Hyatt Hotel in 2008 was the start of my journey, and after progressing through various other divisions, I successfully secured a sales position as a Weddings Executive at the InterContinental Hotel in 2013.

A move into the Conference & Events Manager role followed, where I was able to covert my acquired experiences & people skills toward securing and managing large corporate events and this in turn led to my appointment as Director of Sales.

What do you love about your work?

I enjoy that every day is different and that I have the opportunity to create memorable moments for my clients.

What were your Christmas’s like growing up?

I have a Greek background which means large family celebrations that always include lots of food and great wine.

What does your typical Christmas look like now?

My husband & I try to maintain the same Christmas traditions of presents in the morning followed by a long lunch however now this has extended over two days including a relaxed Boxing Day lunch.

What are your “top tips” for a smooth event planning in the context of Christmas and New Year’s?

Events can be very stressful so always take time to plan your events whether it’s a small get together or a formal large event.

Events can become expensive, so always create a detailed budget for what you want, determine the final cost, ideally having some allowance for extras.

Create a menu that is fun and comfortable for you to achieve without stress, make sure to order any special ingredients in advance so as not to miss out and always use the freshest produce.

Always have a backup plan in case of any kitchen disaster, weather change or additional people coming you forgot to write down on your guest list.

Enjoy the moment - sometimes you can get carried away with the event, so plan well and then make sure you enjoy the day yourself.

Don’t Leave everything until the last minute. Use the day before the event for preparation in terms of meal preparation, table settings & styling.

Jason McGowan, Accor General Manager, Melbourne

Jason McGowan, Accor General Manager, Melbourne

How did you get into hospitality? Tell us about your career path

I started in hospitality in Adelaide, South Australia and worked in Night clubs and smaller Hotels in my early twenties before going to Le Cordon Bleu Paris. I had caught early, as they say the ‘industry bug’ and wanted to pursue an international career within Hospitality.

What was your greatest learning at Le Cordon Bleu?

Understanding how a Kitchen truly operates. The structure of a traditional commercial Kitchen and each section. Also, how these sections within a great kitchen ensure that each element of a dish comes together with speed and presentation to produce memorable dining experiences for guests. Also, I wanted to really understand deeply all the culinary concepts and terminology used within Kitchens around the world!

What do you love about your work?

Being around a culinary environment – the soul of any great establishment I believe is found in the culinary areas of its Kitchens, Restaurants and Conferences & Special Event spaces. And of course, the people and the amazing dedicated characters that Hospitality and Tourism attracts!

What were your Christmas’s like growing up?

What are your “top tips” for a smooth event planning in the context of Christmas and New Year’s?

Our Christmas’s growing up in Australia were a very traditional British style Christmas, and every year we had a sit-down dinner on Christmas eve. We would dress rather formally – even with a heat of up to 40 degrees Celsius - and have the traditional British fare of Ham, Pork, Turkey, roast potatoes, stuffing, and cranberry sauce. For dessert, the pudding was, and still is, piped in by procession by Scottish Bag pipes from the kitchen to the table by a member of the family and then lights are turned off for the lighting of the brandy over the pudding.

What does your typical Christmas look like now?

Now our family Christmas’s are very Australian in style with more appropriate food for the hot weather. On Christmas eve, dinner is all about local fresh quality seafood. On Christmas day we now have a mid-morning Brunch with fresh farm eggs, hams and tropical fruits before spending the afternoon cooling off around the pool, where we all enjoy cold glasses of Sparkling Shiraz. 5

Write down all your ideas first and develop detailed lists.

Make sure you order in advance your food and wines to beat the rush!

Best to go to your local food markets or your local butcher and the seafood monger.

Plan a welcome drink and a drink that is appropriate to the climate or region that you are celebrating.

Ask for help if needed!

Have some music – Christmas carols still set the mood no matter the style of Christmas or New Year’s Event.