Feeding the masses

It's not quite business as usual, but the people who'll be feeding 21 world leaders are taking it all in their stride. By Kate Belgrave

Next time you make up the shopping list, spare a thought for David Williams. The man who has the job of organising 13 culinary events during Apec has lately been dealing with items like 750kg of lamb, 25 cases of asparagus, 50kg of New Zealand cheeses and 300kg of salmon.

Williams, of catering company Glorious Food, won the tender to organise and serve the official banquet Apec leaders eat in Auckland, along with a dozen other foodfests.

Williams faces this prospect like a man. His bottom line? "We must prove that New Zealand can host at an international level."

And does he like his chances?

Certainly. Williams says he is used to holding major conferences and other functions at Glorious Food's two primary locales - the Wintergarden Pavilion in the Domain and Kelliher Estate at Puketutu Island on the Manukau Harbour.

Which means, he says, that feeding Apec leaders is really all in a day's work.

The main challenge has been keeping a grip on the scale of the occasion.

The most spectacular event Williams will be called on to oversee should be the leaders' dinner - the banquet planned for approximately 400 dignitaries at the Town Hall this Sunday.

The aim, says Williams, is to present meals in an ambience which reflects New Zealand's creativity and shows us off as a "young, contemporary," nation and as "a country of harvesters."

Turning that goal into a reality will involve some 500-600 staff. Among them will be 80 or so waiters - some of whom will be assigned specifically to one leader.

There'll be three dozen chefs, about 10 kitchen hands, and even - Mrs Shipley has surely gone the extra mile here - a handful of specially-trained, fully-briefed patriots serving as toilet attendants. Wow.

Actually, the staff do seem pretty comfortable with the way things are going. Waiter Stephen Handisides says he is really looking forward to working at the big events. Like many of the staff he'll average 16-hour shifts during Apec, but he says he's pleased to have the opportunity.

Handisides says he's looking forward to seeing people like Bill Clinton, and grins when he says he'll try to do his country proud by not dropping anything on him.

"I feel pretty calm about it," he says. "It's exciting, but it's basically just an extension of what I do every day."

Kitchen hand Apollo Halafihi says he'll be focusing mainly on speed. Each diner will generate approximately seven pieces of crockery during the big events. Halafihi will make sure it's all processed quickly and smoothly -and quietly.

Chefs, like Sheryl Litherland, also look forward to the challenge. She'll get orders from the waiters, must take note of any special dietary requirements, and aim to have each diner served in 12 minutes.

But despite the special nature of the occasion, Williams says they'll be working to the pressures everybody faces in a business where "you're only as good as your last meal."