In this post, we got to have a short but informative interview with Chef Tony of First Fruits Catering and Chef Tony Catering. Take a look:

1. What Began Your Culinary Career?
   “After working at dozens of local restaurants during my school years I realized that foodservice was my destiny. So to receive specialized training in food preparation I enlisted in the U.S. Army to gleen experience in preparing food items for large numbers of people. Shortly after arriving at my first duty station in Fort Ord California I was invited to be a part of an interview process for placement on the U.S. Culinary Arts team, out of over 350 candidates I secured one of the 5 spots that were available on the team.” ~ Tony

2. What Was It Like Serving On The Culinary Arts Team?
   “While serving on the Culinary Arts team I learned all aspects of gourmet food preparation from Master Sergeants with 30 year career experience. Each team member had their own specialities, I was an asset to my team and known for the category of “fancy pastries” and “dinner meals” . During competitions I was awarded many Gold Medals, Silver Medals, & Bronze Medals for my “presentation and taste” by beating out fierce competitors. My team was very successful in competition because of our close teamwork, helping each other to perfect recipes and presentation. Culinary team members also had the responsibility of fulfilling all military requirements, such as physical training, field “war time” training, weapons qualification, battlefield education, etc.. It was expected of the Culinary members to excel in all things U.S. Army whether preparing food for Hollywood Socialites during special military gala’s or serving food to tank operators in desert training. After being Honorably Discharged from the U.S. Army, I knew East Tennessee was where I wanted to start my restaurant/catering business.” ~ Tony

3. How Did Your Civilian Culinary Career Begin After The Army?
   “I first began with a downtown restaurant/coffeehouse seating 100 while simultaneously operating a separate satellite kitchen which offered wholesale bakery items to restaurants and coffeehouses through out the Knoxville and Blount counties having over a dozen wholesale business dessert accounts. First Fruits became a brand name in the area known for offering quality, so we were sought after to catering weddings. As demand grew for wedding catering I sold the restaurant and focused specifically on wedding catering, the bakery, & wedding cakes. First Fruits Catering participated in all the local bridal shows and activities which helped us create a huge network of wedding vendor alias & relationships. And I developed our style of wedding catering into a “Gourmet Southern Comfort” style of wedding presentation and recipes.” ~ Tony

4. First Fruits Also Has A Bakery?
   “Another division of First Fruits Catering is our retail bakery that offers over 45 different desserts and speciality items available for pick-up at our satellite commercial bakery location. Clients drive from an hour away to purchase our unique recipe desserts for their special occasions. First Fruits Bakery has clients who have purchased desserts for 24 years to entertain home guests or celebrate birthdays, etc… with the Holiday season being the most popular time of the year at the bakery I still operate 12 months a year on a weekly basis offering desserts available for pick up.” ~ Tony

5. With The Wedding Industry of the Smokies Continually Being Tested As Competition Grows And Significant Events in Recent History Have Impacted Tourism, What Keeps First Fruits Catering Going?
   “I look at each event as another opportunity for a future event by offering our very best to clients each time we implement a catered event, I have always told staff that “your only as good as your last catered event” and “if it was easy, then everyone would be doing our job”. Training staff to see “the elephant in the room” takes consistent training and awareness of the entire wedding reception process. My goal is to create a “fondly memorable” guest experience for each event we are hired to cater.” ~ Tony

6. What Are Some Of Your Favorite Moments From The History of First Fruits Catering?
   “I learned from past experience and creating Southern menu items with a Gourmet twist.
   Lots of events and weddings come to mind as being considered my favorites. Preparing my first challenging Fondant style wedding cakes to catering for the masses. Among those events was the meal preparation for 3200 business associates for one large corporation here in Maryville, the event lasted 3 days and was a huge success (many pleased associates have secured our services after having attended that specific meal). Another favorite was grilling 1100 “hand carved” Ribeye steaks for another local corporation. And then the 1000’s of weddings we’ve been a part of are all truly special memories, in fact now after having been in business for 24 years we are catering the children’s weddings of couples we catered for over 20 years ago.” ~ Tony

7. What Are Some Future Plans For Chef Tony and First Fruits?
   “As our relationships in the East Tennessee area have grown, I see myself taking on another division of the business by offering full service wedding planning- being hired by couples to plan their special wedding day from the engagement to reception, consulting, planning, and implementing a wedding day that perfectly matches the wedding couples personality and desires for that envisioned ‘perfect” wedding day. Our primary area of expertise for catering expands to Morristown, Lenoir City, Dandridge, Knoxville, Blount County, Walland, Townsend, Pigeon Forge, Sevierville, and Gatlinburg. My company continues to hold the “Lions Share” of upscale wedding catering in all of these areas and especially the Smoky Mountain area (for discriminating destination clients).” ~ Tony

Visit First Fruits Catering at www.firstfruitscatering.com and Chef Tony Catering at www.cheftonycatering.com.

https://www.knoxvilleweddingcoordinator.com