"Heartfelt attention, the desire to please".
Serving is a high-precision job: the Catering team is nonetheless discreet and efficient.We act as an interface," explains David Heuzé, Director of Catering. Between the chef and his brigade, and the Campus guests, we are involved in all food-related services. In other words, service." For 2016, this translated into over 250,000 place settings for 45,000 participants.
A team always at your service
"While the catering department employs 16 permanent staff, some events have required as many as 75 extras," explains Marie Tota, assistant manager. "A team of this size requires flawless organization and a real sense of discipline, and in our profession we have a very precise distribution of roles to ensure top-quality service", adds Maxime Fonteneaud, room manager.
The art of flexibility
Each event has its own organization. David Heuzé explains, "To tell you the truth, we're wherever you need us, at any time of day.This is one of the strengths of the Campus: it never imposes, it always proposes... All venues can be used: the Château and its dining rooms, the Forum and its mezzanines, the terraces, the Normandy Farm and even ephemeral structures. Not to mention off-site events at the Grandes Écuries de Chantilly!
Made to measure...
The meal times are highly scenic moments, and contribute to the success of the seminar. The team remembers the animation shown on the façade of the Château, where the highlight of the show was the giant cake emerging from the image back into the real world. "We also remember the 3 x 4 metre plant cake served to the guests, a feat that left a lasting impression on our memories." We can't fail to mention last summer's Garden Party at La Ferme Normande, which drew over 500 guests in a guinguette spirit, complete with food trucks.
The desire to please...
Customer satisfaction is, of course, the team's watchword. "To achieve this, we have to work upstream, be attentive and flexible, but also know how to share our expertise." Next, the execution must be perfect. Catering times, whether in the morning, at lunchtime, during breaks or in the evening, are very important moments of conviviality and sharing. It's often where misunderstandings are resolved, agreements sealed, friendships forged or strengthened. That's why waiting tables is a job in which the sense of observation is so important: "knowing how not to interrupt a conversation or, on the contrary, how to offer a dish or a drink at the right moment, is quite an art! "With an ultimate credo that guides everything: "Attention from the heart, the desire to please! "