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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 Plate
magazine.
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.
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FOOD is my passion. I have FUN with my team and my clients and I LOVE what I do! For me, it really is all about FOOD, FUN and LOVE!
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Our Mission... To create Fabulous Events & Delicious food for an Exceptional Experience
Pauline Parry
Founder Good Gracious! EventsAbout Pauline
Educated in the prestigious British hotel and restaurant management tradition, Pauline is the renowned and highly sought after founder and president of GOOD GRACIOUS! Events. Professional event planners, private clients, and corporations - both nationally and internationally - seek out her innovative expertise and imaginative concepts.
GOOD GRACIOUS! Events was established over three decades ago and is an award-winning full-service LIFESTYLE food and beverage company that has earned the trust of a diverse set of clients and has a reputation for being a trendsetter in producing unique, quality and fabulous presentations in all aspects of weddings and events.
Pauline has been inducted into the Catering industry Hall of Fame for Events and Weddings and has published a book called FOOD FUN LOVE Party Styles.
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Joanne Purnell
Vice President
About Joanne
Joanne Purnell is a graduate of the California Culinary Institute and before joining GG! Events worked and traveled in England and Paris to gain working experience.
Joanne has been Chef de Cuisine for nearly 20 years at GG! Events and during this time she has won numerous awards including Chef of the Year. She has been published in magazines on various food topics including presentation, trends and all aspects of cooking and is a contributor for, “Inside the Recipe Box of Catering Chefs”
Joanne is an educator in the catering industry and is regarded as a leader. Today, Joanne is Vice President at Good Gracious! Events.
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