Ruth Pretty: Catering Guru
We cater at board room lunches and private dinner parties to corporate events and weddings. Large-scale events, such as gala dinners, and overseas promotions for New Zealand food and beverages are a distinctive part of our business.
Our team managed VIP hospitality services New Zealand’s pavilion at the 2005 World Expo in Japan, the 2006 and 2007 America’s Cup Emirates Team New Zealand base in Valencia, Spain. We’ve been appointed to provide catering at the World Expo in Shanghai, China in 2010.
Whether it’s a private dinner for eight or a gala dinner for 800, the principles are the same. Delicious food is just the beginning. We believe successful catering is as much about impeccable organisation and high quality service as it is about great food. It’s our ‘holy trinity’.
We are also involved in our cooking school, kitchen shop, a branded range of preserves, a series of cookbooks and a weekly column in Wellington’s Dominion Post newspaper.
How many years have you been in the hospitality industry?
21 years - Ruth Pretty Catering was formed in 1988.
How did you start out in hospitality?
It was always an interest and a passion for me. My involvement with the hospitality scene goes back to the late 1970s when I ran Marbles, a restaurant in Kelburn, Wellington for 10 years.
What influenced you in pursuing a career in hospitality?
I have a passion for food and looking after people. I’ve always strived to make people happy and in catering we provide happiness even when we are catering a funeral. I originally began cooking professionally because I wanted my own business.
How many people work for you?
Ruth Pretty Catering employs 35 full-time, 12 part-time and over 100 casual staff. We have 12 chefs, a kitchen manager in our commercial kitchen, a chef in charge of recipe development and a chef who is the recipe tester.
How do you help your staff build their career and progress in the industry?
From time to time, we take on trainees and apprentices. They come either direct from school via the Gateway programme, or through the HSI Modern Apprentice programme. We have an in-house induction programme for our front-of-house staff and we help our staff up-skill whenever we can.
One of our staff was the first graduate in the HSI Modern Apprentice programme in 2002. Since then four more staff have achieved the level 4 Modern Apprenticeship in Cooking qualification.
What has been the highlight of your career?
Our catering/food services highlights include:
World premiere of the Lord of the Rings: Return of the King movie for 2500 glittering guests, and the New Zealand premiere of King Kong.
Catering director for 2001, 2004 and 2007 Pinot Noir conference in Wellington, co-ordinating imaginative events for up to 700 discerning food and wine aficionados
Air New Zealand Wine Awards gala dinners in 2005, 2006 and 2008 presenting menus designed by Air New Zealand’s international consultant chefs for up to 800 guests
Partnering with prestigious wine company Ata Rangi for 17 years at the iconic Toast Martinborough wine food and music festival
Creating and cooking a ‘Taste of New Zealand’ gourmet dinner held at French champagne house Veuve Clicquot Ponsardin in 2000, and being named a ‘friend of the widow’ - the champagne house’s highest honour.
The work we have done overseas for New Zealand Trade and Enterprise
Over the 21 years we have cooked for four members of the British Royal family including the Queen. Most recently we cooked for the King and Queen of Spain.
What is the best part of a career in hospitality?
No day is ever the same. You work closely with other people to form long and lasting friendships. You make people happy by cooking for them or serving them and your skills are wanted in every country.
What was the biggest challenge you have faced on your journey to reaching your goals?
I never felt there were challenges that could not be overcome. Even now, I have so many more ideas about what I could create and if you are positive the journey to reaching goals is exciting and stimulating.
What advice would you give to young people wanting to work in hospitality?
Take a job that offers you a structured training programme, such as an HSI programme or go to polytech, and take the longest course on offer. You can’t learn to cook or serve in six months. Don’t underestimate how valuable reading, writing and maths skills are to a career in hospitality. And finally, never skimp on your footwear!
