Where Foodservice Meets High End Culinary Arts
The foodservice industry, folks who are in the business of providing food, meals and related cooking services to various institutions, and companies; have long had a captive audience.
Usually responsible for the menus of schools, hospitals, industrial complexes and entertainment venues, contract food services or catering companies are the unheralded workhorses of the culinary industry, severing millions of meals across the globe 24 hours a day, 7 days a week.
While foodservice vendors have long been the “unwanted stepchild” of the culinary arts a new age has come…in the format of the Boston Culinary Group. Founded in Cambridge, Massachusetts in 1961, this awarding winning foodservice company has set the standard for superior experiences in Boston for culinary arts.
The Boston Culinary Group draws from a long history of foodservice in this country. Food services actually started out as being an in-house function of local inns, hotels and boarding houses.
One such operation was started by Bostonian Fannie Farmer who turned her family home into a boarding house renowned for its great tasting food. Later after attending college at the Boston Cooking School in the 1880’s, Ms. Farmer published her acclaimed cookbook, The Boston Cooking-School Cook Book”, forever making the Boston culinary arts famous.
Over time “stand alone” restaurants became the norm but with the growth of hospitals, enterprise businesses, schools, manufacturing plants, and recreational venues like ballparks, food services moved from private staffs to full blown retail operations such as the Boston Culinary Group.
Currently the Boston Culinary Group has operations in 20 entertainment facilities around the country. These include NHL (National Hockey League) arenas, college sports stadiums, convention centers and civic centers.
The Boston Culinary Group also operates several ski resorts, along with catering meals to performing art centers like the Bank of America Pavilion (located in Boston’s historic waterfront) and the Pasadena Civic Auditorium (Pasadena, CA) and at the Schubert Theater, Wang Center also in Boston.
The Boston Culinary Group’s division of fine dining has several chains of great eating establishments: the John Harvard's Brew House where the company claims “Honest food and real beer” is served; Porcini's with its Mediterranean blend of Italian, Greek, Moroccan and the cuisine of Provence; Tia's Waterfront, voted the “Best of Boston” and home for over 20 years to business executives and professionals; Figs-LaGuardia restaurant, overlooking the airport from LaGuardia Terminal’s stunning three-story atrium; and the Cactus Club, which a lively, after work meeting spot located in the affluent Boston’s Back Bay.
While the Boston culinary arts scene may not be a well known to the average person as New York or London, it does a solid history of providing great tasting meals through foodservice giants like the Boston Culinary Group and other catering company innovators.
