MEETING & OFFICE CATERING IN PRACTICE
SOUNDTRAP THANKSGIVING CATERING
Chez STHLM provided Thanksgiving office catering for Soundtrap, preparing a traditional American menu specified by the client. Served as a buffet in the office, the meal continued an established team tradition, with Chez STHLM providing dietary accommodations, heating and serving equipment, and a chef on site to manage setup and clean-down.
THE BRIEF
An American tradition brought to the office
The brief came directly from Soundtrap, where a member of the team had traditionally prepared Thanksgiving dinner for colleagues. As the team grew, they asked Chez STHLM to take on the cooking while preserving the familiar American family menu.
We prepared the client’s chosen dishes, accommodated dietary requirements and arranged an office buffet with professional heating and serving equipment. A chef remained on site to add final touches and garnishes, carve the meat and replenish platters throughout the meal, before managing the clean-down.
SERVICE
Office Catering
CUISINE
American Celebratory
SERVICE ELEMENTS
Traditional Thanksgiving menu, office buffet, equipment and on-site chef service
ENVIRONMENT
A familiar Thanksgiving meal for a growing team
THANKSGIVING MENU
Chez STHLM prepared a traditional American Thanksgiving menu specified by Soundtrap, preserving dishes that had become part of the team’s annual celebration. Previously cooked by a member of staff, the meal needed to retain its familiar character as the team grew.
Our role was to deliver the client’s chosen menu, including its distinctive marshmallow-topped potato casserole, while accommodating dietary requirements through specific preparations and the range of dishes available.
BUFFET SETUP AND EQUIPMENT
We arranged the Thanksgiving buffet within Soundtrap’s office, working across the kitchen and a meeting room to prepare and present the food. Limited space called for a practical setup suited to the premises.
Chez STHLM supplied professional heating and holding equipment, serving platters and utensils. This brought the equipment needed for the meal into the workplace, allowing colleagues to gather around a buffet without requiring a dedicated event venue.
ON-SITE CHEF SERVICE
A chef remained on site throughout the meal, adding final touches and garnishes, carving the meat and replenishing platters as needed. This kept the buffet attended while colleagues enjoyed their Thanksgiving gathering.
From the initial setup to the final clean-down, Chez STHLM handled the practical food service, carrying the client’s familiar team tradition through to its presentation and service in the office.
