Today we’d like to introduce you to David Slatkin.
Thanks for sharing your story with us David. So, let’s start at the beginning and we can move on from there.
I started cooking in the kitchen with my grandmother when I was a boy as she showed me how to make the family version of matzah ball soup. I stayed in the kitchen from then on. I started my professional career after attending the Culinary Institute of America working in New York City, Miami and then came back to my roots in Los Angeles. Each city and restaurant exposed me to flavors, styles and ideas. After being back in the Los Angeles area working in restaurants I decided to make the leap into the catering world in 2004. I was looking for a new challenge that was different than working in a restaurant. With catering, I have the flexibility to create all different dishes one day I am playing with Chinese flavors than the next day I am using Latin seasonings. Also, it is a great feeling being part of so many milestones in clients lives; wedding, bar/bat mitzvahs, 50th wedding anniversaries and more.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
NO! It has not been a smooth road and there are still bumps in it even after 16 years. When I first started I was taking a big leap there is no job security and I was on my own in many ways. It takes a while to build a strong client base and grow, It is amazing though when you have had clients for 10 years you are part of their family. Also working in the kitchen is a stressful environment, pressure to make the best food possible and deliver it on a timeline. It is important to have great support staff helping you along the way.
Alright – so let’s talk business. Tell us about David’s Events – what should we know?
I am the chef owner of a full-service catering company based out of Lawndale but travel all over the greater Los Angeles area and have even done events on a boat on the Mediterranean Sea! A few items that I have become well known for is our spicy tuna tartar on crispy wonton, mini Korean short rib tacos with parsley-radish salad and last but not least the fresh baked chocolate chip cookies. Every event ends with warm chocolate chip cookies. I try my hardest to create a menu of food that is individualized to match each and every client. We do not have any pre-made menus that we send out to clients, each menu is built for each party.
Any shoutouts? Who else deserves credit in this story – who has played a meaningful role?
Some of my mentors that stand out are Pierre Denis the chef of the regent Beverly Wilshire Hotel. He was the first chef to teach me about vegetables and the California influence that we have from them. Douglas Rodriguez educated me on Latin flavors that stole my heart. I truly love the styles and flavors of Latin America. Going forward traveling around the world is now my teacher. I can’t say enough that seeing and tasting food from around the world inspires me to try and always push to the next level. Some of my recent travels include Israel, Mexico City, Seattle, Germany, Vietnam and always planning the next culinary adventure!
Contact Info:
- Website: www.davidsevents.com
- Phone: 310.699.8807
- Email: [email protected]
- Instagram: https://www.instagram.com/davidsevents/davidsevents
- Facebook: https://www.facebook.com/davidseventsca/
- Yelp: https://www.yelp.com/biz/davids-events-lawndale
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