National Culinary Arts Month, celebrated every July, honors the creativity, skill, and passion of professional cooks, bakers, and chefs across the United States. This celebration is a tribute to the culinary professionals who transform ingredients into extraordinary dishes, and exhibit their artistic and technical expertise. Throughout the past month, our talented culinary team has been a focal point; we have observed and proudly highlighted their day-to-day activities from preparations in the kitchen and participation in community events to the unveiling of the latest version of our catering menu.
Read on as we spotlight our culinary team, their backgrounds, expertise, and how their dedication to culinary arts positively influences our catering operation.
RRBITC’s Culinary Team: The Perfect Blend of Culinary Expertise and Creativity
At Ronald Reagan Building and International Trade Center (RRB/ITC), our culinary team is a blend of passionate and experienced professionals, dedicated to delivering exceptional dining experiences. With extensive backgrounds in both catering and à la carte dining, most of our full-time staff have been part of the RRB/ITC family for 15-20 years bringing invaluable expertise and consistency. Our team also includes talented new members who joined post-pandemic, infusing fresh energy and innovative ideas. Together, they are masterful at preparing an array of cuisines, including Latin, Southern, French, Middle Eastern, Indian, and more.
This unique combination of seasoned veterans and vibrant newcomers allows us to cater to a wide range of events with confidence and creativity. Whether planning an intimate gathering of 20 or a grand affair for a thousand guests, our team is committed to delivering a memorable dining experience.
Learn more about the talented chefs leading our culinary team.
Community Engagement
Beyond their regular duties, our chefs and culinary team actively participate in community engagement and public programming. This involvement aligns with RRBITC’s mission and TCMA’s values. A series of activities and opportunities this month coincided with National Culinary Arts Month.
On select days during Capital Harvest on the Plaza (CHoP) you can watch our chefs in action for live cooking demonstrations and sample delicious dishes. This July, our pastry team led by Chef Tyler Donahue prepared two no-bake sweet treats: Blueberry Lemon Cannoli Dip and Chocolate Orange Latte Cannoli Dip. Want to recreate these delights at home? Grab the recipes here and sign up for the CHoP newsletter to stay updated on our next demo.
On July 17, we had the pleasure of welcoming students from the American Experience Foundation’s summer program. This group included six high school Career Ready Interns from Destination DC and six middle school Career and Technical Education (CTE) students. They got an exclusive behind-the-scenes tour of our kitchen while our team prepared for the day’s events. The students also participated in a cooking demonstration with Chef Houman and Chef Marcus, where they had the opportunity to ask questions and learn about the journey to becoming professional chefs. It was a fantastic chance to inspire and support the culinary stars of tomorrow.
On July 24, Chef Houman and members of the TCMA crew attended the 42nd Annual RAMMYS Awards Gala, hosted by the Restaurant Association Metropolitan Washington. This prestigious event celebrates the exceptional talent and achievements of the DC region’s restaurant and food service community. We were honored to be sponsors of this remarkable evening, which not only showcased the best of our local hospitality industry but also strengthened our community and industry bonds.
Unveiling Our Latest Catering Menu
This July, the culinary team unveiled the latest version of the RRB/ITC catering menu, which centers on American Modern Cuisine. This menu reimagines classic dishes with a modern twist, highlighting the team's strengths and expertise. It incorporates seasonal ingredients, international influences, and contemporary culinary techniques. It features lighter, brighter sauces made from vegetables and fruits, and locally sourced, seasonal ingredients.
Some new offerings include Plated Quiche for breakfast, Muscovy Duck with Charred Broccolini and Sweet Potato Purée for dinner and Roasted Vegetable Napoleon as a vegetarian option. Expanded vegan and gluten-free selections, especially in our Asian buffet for lunch and South Asian station for reception service are also fresh options on the menu. These additions reflect our commitment to catering to diverse dietary preferences and needs.
The latest catering menu may feature many new items, however the team continues to beautifully craft and present each dish artfully. Plating and presentation remain integral to the dining experience, adding an extra layer of elegance to your event.
This National Culinary Arts Month has highlighted the artistry and dedication that define our culinary approach. We are grateful for the opportunity to showcase our team’s expertise and to connect with our community in meaningful ways. We offer full-service catering inspired by both international flavors and regional ingredients. Whether planning a casual lunch, themed coffee break, or an elegant formal dinner, let our culinary expertise elevate your next gathering.
