It's Not Just About the Food

Christina Leadlay
Published: Wednesday, 07/19/2006 12:00 am EDT

"You might find it strange, but sometimes I believe it's easier to do the big ones," says the Westin Hotel's Executive Chef Nelson Borges of the size of parties he prefers to cater. "It's very difficult to go through the amount of work to get all these nice ingredients and spend the time to prepare let's say, a foie gras p√¢té, for seven people. When you go through that amount of effort, I'd rather do a bigger amount of it."

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