A Behind-the-Stove Look at Good Gracious! Events

Meet Chef Joanne Purnell

Since being named the ICA Chef of the Year in 2009 Joanne Purnell, Chef de Cuisine at Good Gracious! Events in Los Angeles, has continued her upward journey as one of the stars of the events industry.

 

Brilliant behind the stove, her talents extend well beyond the kitchen. She�s been building her name and reputation with high-profile stints in books such as the ICA�s Inside the Recipe Box of a Catering Chef and Food, Fun and Love, by her mother, and owner of Good Gracious! Event, Pauline Parry. Purnell has also been visible as a recurring speaker at Catersource in Vegas and sought out as a mentor to other caterers, and a consultant to private clients.

This year she was honored in Special Events magazine�s �30 Under 40: Rising Young Event Professional Worth Watching.� The article featured future leaders; professionals who, as the editors wrote, have the talent and drive to the take the industry to the next level.

CHALLENGES

Taking things to the next level means taking on challenging events and Purnell is no stranger to the 8,000-person event. 

Her latest challenge was no less complicated -- a multiple-day event produced and catered by the Good Gracious team for four different clients at the prestigious Concours d�Elegance in Pebble Beach, California.

 

�We worked with Ferrari, BMW, Rolls Royce and Aston Martin,� Purnell says. �The logistics were huge � staffing, transportation, kitchens � for five days of all-day hospitality dining for each area (or house, as they are called), and 35 parties over the course of that week.�
 

 

The assembled team of 35 staff from Los Angeles partnered with Annie Hobbs and her company, Taste of Elegance in Monterey. Hobbs brought on another 25 staff and her kitchen was used for production. In addition, the team had four trucks assigned to each house and a runner van assigned as a go-between. 

 

 

 �We served everything from restaurant-style short plates, classic hors d�oeuvres, cake-stand varieties of cheese, sandwiches and desserts, as well as breakfasts, depending on the house� Purnell says.

"At night, we produced full-blown parties with buffets and tray-passed hors d�oeuvres for 200 guests in addition to plated dinners at Pebble Beach,� Purnell adds. Major increases in guest count on site kept Purnell and the team on their toes.

Purnell is definitely one to watch, but she�d be the first to say that one ingredient doesn�t make the dish. �Success in this industry is all about the team,� she says.

A Few Fun Facts about Joanne

What�s your favorite restaurant and why?

I can�t pinpoint it because for me it�s about the dining experience of ambience and company. I will say though, that I always enjoy Thomas Keller�s Bouchon and was thrilled to see him in action up close during the Concours when he prepared a special meal for 60 people. I veer more towards modern in my taste but I really appreciate his take on traditional French food and his seafood displays.

 

Favorite ingredient this season?

I am very into root vegetables in fall in keeping with our philosophy of cooking seasonally. I love working with petit kale. I have been including it in seasonal salads with rich flavors and those robust, earthy leaves. And, although not an ingredient, at Good Gracious we love anything you can make into a mash. Next on my �things to try� list is a taro mash.

Where do you get your inspiration?

I love Donna Hay for her rustic simplicity. And I read Vogue Entertaining because the ideas in there are exciting, and perfect for working with six months out. I also read Platemagazine.

What�s on your travel wish list and on your dining wish list?

For travel, Asia, Australia and New Zealand. For dining, I�d love to try Alinea in Chicago. 

Photos by Alisha Brooks.