What inspired you to become a caterer?
Bob Sargent: Well, I always tell people the story is, is that I just always threw parties. So, between always cooking for my friends and always throwing parties, I always…people always thought it might be a good fit. And my dream was always to open a restaurant, but I just didn’t have the money to start a restaurant. So it was much less expensive to start Savory Cuisines.
Did you have formal training before you started Savory Cuisines and how did Savory Cuisines, the concept, come about.
Bob Sargent: I, actually, was working around town in Boulder, Colorado and before that in Boston. And I kept starting catering divisions for restaurants, and then I went to culinary school here in Boulder, as well, with the hopes of starting a local food business. And had a lot of support from the community, and actually after my training at culinary school, which was good for connections, I used to be the chef at Naropa and that’s where I got my first job from.
