INTERVIEW: Chef Wayne Elias gears up for Oscar dining extravaganza
Photo: Chef Wayne Elias, Elton John and Chris Diamond pose for the camera at the annual Elton John AIDS Foundation Oscars Viewing Party. Photo courtesy of Crumble Catering / Provided by Lobeline Communications with permission.
Chef Wayne Elias and the company he co-owns, Crumble Catering, are preparing for several culinary treats during the upcoming awards season. The Hollywood chef will provide delicious accompaniment for Steven Tyler’s Grammy’s Viewing Party (Feb. 10) in support of Janie’s Fund and, for the 15th year running, the Elton John AIDS Foundation Oscars Viewing Party (Feb. 25).
Both events will raise money for important causes and feature Elias’ creative touch.
The Oscars event will consist of approximately 1,000 meals and 150 workers from Crumble Catering, which Elias co-owns with his business partner, Chris Diamond. They also own the restaurant Rockwell: Table & Stage in Los Feliz, Los Angeles.
The party takes place during the Oscars telecast at West Hollywood Park, which is bedecked out with connecting pavilions, state-of-the-art lighting and large screens broadcasting the awards show.
Recently Hollywood Soapbox exchanged emails with Elias about the big nights. Questions and answers have been slightly edited for style.
What can attendees at these two prestigious events expect on the menu?
We are doing a modern California American menu with organic produce and meats and sustainable seafood, and the preparations are very clean and not overwhelming with ingredients and spices.
What goes into the planning and preparing for big events like these?
These events are very logistically planned for the prep of the food, timing of service and working together with Chris Diamond, my business partner, who runs the front of the house to keep in sync with the timing of the event.
When so many celebrities and well-known people are in the room, do you get nervous?
Of course I do, and I look at these events as the first time I am doing them every year.
What’s the toughest part of making sure everything goes smoothly?
That all the staff shows up on time and that my time is in check and that all the food is ready to go for service.
When did you first fall in love with the culinary arts?
When I was 17 and was working a a dishwasher/ waiter for a catering company and started to see the art of catering with plated meals and buffets and how creative the chefs were and how great everything tasted for large batch cooking.
By John Soltes / Publisher / John@HollywoodSoapbox.com
Click here for more information on Chef Wayne Elias and Crumble Catering.
