Welcome to The Food Experience: an ongoing conversation on food, culture, and passion. Featuring Muna Coterie chefs, catering companies, bakers, and special guests from the culinary world.
In our quest to understand how food fuels us, enriches our lives, and has the power to bring people together, we chatted online with Muna Coterie members, Chef Alain Lemaire and Neïma Belancourt-Hereaux of Sensory Delights, to glean insight into their business and journey into the food industry.
Cousins and Co-Owners of Sensory Delights, a luxury boutique catering company based in South Florida and Fort Worth, TX, Alain and Neïma are making their mark in the culinary world. The dynamic pair each brings unique ingredients to the table. With Chef Alain’s skill in the kitchen creating delicious dishes (you may have seen him on the Food Network!) and Neïma’s culinary knowledge and specialization in wine and beverages, they create a perfect team!
Below, we invite you to read our first-ever Food Experience blog! Learn more about this month’s featured Coterie members, Chef Alain and Neïma, their catering company, Sensory Delights, and the catering trends they are predicting for 2023.
We hope to inspire and fuel your taste buds!
- Series: The Food Experience
- Featured Company: Sensory Delights
- Date of Interview: December 31st, 2022
Chef Alain, when did you first realize you were passionate about cooking and food?
I did not get into cooking like most people usually do. You know, because of family tradition where the mom, grandma or someone takes you under their wings and teaches you. I started cooking purely because I wanted to feed myself what I wanted and when I wanted it.
But, as the years went by, my interest in cooking grew more and more because I realized that I was able to entertain people through my cooking. That interest didn’t fully blossom into a passion until after I started working in the industry and creating things that I really enjoyed in my early 20s.
Once I really started to focus more on my craft, became aware of the possibilities that this field was able to provide, and started seeing the smiles and excitement from my guests, I became more passionate about cooking.
Neïma, when did you first discover your love of wine and interest in hospitality?
I never thought I would end up in the hospitality industry.
As a child I always had a passion for architecture and law, and envisioned a career in either of those professions. My appreciation of food was awakened during our family travels as my parents made sure that we sampled the local cuisines at our various destinations, and always made dinner reservations in a formal restaurant during our stay. As I would watch my parents swirl their wine in their glasses, I was intrigued.
Traveling awakened my love for hospitality in general and so began the career shift in my mind. I majored in International Hospitality at university, and took as many law courses in undergrad as possible with the goal of attending law school and becoming the next minister of tourism of Haïti.
My absolute delight in wine happened quite by happenstance.
The summer before the start of law school, I started working at a major wine store and decided to stay on once school started. By the end of the first year, I had decided that wine was the route for me. I had envisioned a Masters degree in Wine and Spirits Management from a university in France, but changed course when the earthquake happened in Haiti. I enrolled at Florida International University and got a masters in hospitality with a concentration in wines.
What was your journey into the wedding industry like? Looking back, how far have you come?
We both started in the hospitality industry working for multinational corporations. That was the goal after graduating and the career path was to advance and get as many promotions as possible, get recognition within the industry, and retire. Until we realized that we were not really allowed to be fully creative as we desired to be. In order to do that, we had to start our own company.
When we look back at photos of our first few events, we can see that we are miles away from when we first started in the wedding industry and for that we are grateful. This growth can be accredited to our willingness to learn and form strong relationships with leaders in the wedding industry.
When we embarked upon this path, we were still learning the catering ropes, figuring out who we were individually and as a company, forging our identity and creating ways to stand apart from the other caterers in the market.
Today, both Chef Alain and Neima can be proud of their accomplishments.
In 2013, they were instrumental in putting together the food festival, Taste of Haiti, in Miami, FL. Neïma served as the Global Director and Chef Alain as the Secretary-General. For years they were the driving force behind the festival until they decided to direct that energy to their own endeavor.
Both have participated as invited featured guests at food festivals domestically and internationally and have competed on multiple Food Network shows. Neïma has been featured as a wine expert on news outlets and Sensory Delights in online and print magazines and on TV Shows such as the Real HouseWives of Miami.
Tell me a bit about Sensory Delights.
Sensory Delights Catering (SDC) was born out of a passion for culinary arts and most importantly service. The name says it all. We want to delight all of our clients’ senses, not just their sense of taste. When we first started our company, we noticed a lack of Luxury Caribbean catering in South Florida. So we decided to combine our expertise in order to birth SDC. We have since expanded our menu beyond Caribbean food to offer international fare.
Today, Sensory Delights Catering is a luxury boutique style catering company and a top destination for elegance, quality, and premium service for all occasions. We are based out of South Florida and Fort Worth, TX. From corporate events, to weddings, and social gatherings, we work hand in hand with our clients to make sure that all of their standards are exceeded, and to make every occasion is an experience to remember.
Our passion and love for food are the key ingredients behind our creations. Whether it is our hors d’oeuvres, dinners or our lavish displays, we apply the same discipline and attention to details.
What makes your company unique?
Known as a traveling catering company, we service the entire United States as well as Montreal and Toronto, CA, Haiti and Jamaica. As a bespoke caterer, we like to draw from clients’ culture and background in order to curate their menu. Tweaks and adjustments are made to each palate. And with Neima’s beverage knowledge, we are able to pair each course to a wine or craft cocktail.
What should couples consider when deciding between buffet, number of courses, dessert, etc? How do you guide clients through those choices and help them determine what’s best for them?
Often, the clients come to us with a pre-determined style of service. After an initial conversation, we are able to either stick to their choice, move in another direction, or do a combination.
A couple must keep the following top most in mind when considering service style: guest count and menu items. Not all guest counts or menu items lend themselves to all the service styles. Also Is the reception formal? Then a plated sit-down dinner is the best option. Does the client want to offer several choices of food to their guests? Then a buffet is recommended.
If a more dynamic culinary experience with a party atmosphere is what the couple is looking for, we recommend Chef manned stations, especially if food from different cultures are to be represented. We also ask questions like: how far are guests traveling to arrive at the venue? How long is the event? What type of crowd are they expecting (party crowd vs subdued).
These questions help us with knowing if we should recommend welcome refreshments at the ceremony, late-night bites, and plated desserts vs. dessert tables. Whichever option clients pick, we always make sure that the food and service are an experience that guests enjoy.
How does a couple’s budget impact catering decisions?
There are different parts that affect the cost of catering. The more elaborate and involved a menu, the more costly it will be. The most economical route is usually a three course plated meal consisting of salad, entree, and dessert. With this choice, everything is exact, from the amount of food to prepare to the amount of tableware needed.
For buffets and stations, more food, equipment, and staffing are needed. Depending on how detailed and extravagant a couple wants to be with buffets and stations, that will have a direct impact on the budget. Clients need to decide what priority food has in their event.
How has the state of the economy affected your business?
At the onset of Covid-19, we were in survival mode. Clients were canceling left and right, and we had to make hard decisions as to what to do in regard to their deposits. After a couple of weeks, once the reality settled in, we had to strategize and pivot in a way that would make sense for our company.
We started offering frozen gourmet meals that were shipped throughout the United States, as well as at-home anniversary dinners, and meal plans. We emailed all our current and past clients in order to make them aware that those services were available.
The current state of the economy is causing more havoc. After the year of abundance that was 2021, inflation is cutting into people’s disposable income, which makes it hard for them to justify certain expenses. The rising cost of goods and market fluctuations are cutting into our profit margin. The cost of goods, supplies, and labor have gone up nearly 50% and have been scarce in the last 2 years.
What are your “key ingredients” to the perfect menu?
The perfect menu is one that transports your guests. From the moment they step into the cocktail reception to the last bite of dessert, every item should leave your guests wanting one more bite.
They should savour the moment and not want to let go of the flavours. It will be a menu that your guests will be talking about for years to come, and make them glad they took the time to celebrate with you.
We aim to give guests a culinary experience unlike what they are accustomed to by using the freshest, most sustainable ingredients at our disposal combined with skill, knowledge, and savoir fair.
When our chefs are allowed to “play” with flavours and display their true genius, that is when magic happens.
What is your favorite dish to make?
One of our favorite dishes to make is the Caribbean-style braised short ribs with in-season Caribbean-style truffle mac and cheese, and also our parmesan-crusted lobster tail with dill butter sauce.
What is your favorite wine/wine pairing?
Our favorite wine pairing is our East meets West Tacos paired with a bold, rich Syrah. We also love our Millet Arancini with Pigeon Pea Puree and Coconut Foam paired with a buttery California Chardonnay.
What catering trends do you predict for 2023?
In 2023 we are predicting more stations and displays as couples want to offer more interactive experiences. There is Covid fatigue, and this is a way of signaling that we are learning to live with it.
We have also had more requests for vegan items. We have even catered full vegan events from hors d’oeuvres to mains and desserts as well as wine, and we will see an increase in more plant-based menus.
Thirdly, people are putting their culture more at the center of their weddings. Cultural food items will become the norm rather than an unexpected surprise.
What can we look forward to from you both and Sensory Delights in 2023?
In 2023 we are looking forward to seeing Chef Alain once more on a Food Network show! He is also an invited featured Chef at several food festivals. We will also be fully launched in the Dallas Fort Worth area, enabling us to serve our clientele with more ease.
Looking for more culinary inspired interviews?
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Vendors:
- Catering company: Sensory Delights
- Photo credit: B Ashton Photography, Reem Photography, Maybeline Photography, Tarik Spark Photography.
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