Oct 21, 2026 · 31 min · 12 segments
What does it really take to serve a beautiful, perfectly timed dinner to 1,000 guests? This week on *Between the Details*, Jessica and Aaron sit down with Chef Matthew Brennan from JW Marriott Tampa…
So we're kind of, we've been talking a lot, like a big theme of this show is kind of the behind the scenes part, the details that people don't really, you know, get to see.
And I know there's like so much more that goes on in the kitchen and behind the scenes.
I mean, we've been privy to see, you know, some of that and film some of that.
But There's like so many roles even in the kitchen that I don't think people understand.
Man, like for an event at JW, the amount of people that are involved in procuring the food, preparing the food, delivering the food, cleaning up after it.
put into a cooler, taken out, either marinated, seasoned, and then, to be honest, some of the food for events is prepared a day or two ahead of time.
Just the amount of events we have at the JW and at Tampa Marriott, we have to stay ahead of the game or else we're done.
And then from properly storing it, to the time of the event, to cook it, to plate it, or to put it on the buffet, or to display it like we did for Swell involves a lot too.
So a lot of moving parts, but you'd be surprised how many people kind of touch your food before you eat it.
It was very interesting to see that Swell event and how we took something that was like a theater theme, right? And we were able to have it be so elevated, but also...
Like we had a great balance and everything was, and to kind of see that all come together and, and work on the menu, get to work on the menu with you.
So we're kind of, we've been talking a lot, like a big theme of this show is kind of the behind the scenes part, the details that people don't really, you know, get to see.
And I know there's like so much more that goes on in the kitchen and behind the scenes.
I mean, we've been privy to see, you know, some of that and film some of that.
But There's like so many roles even in the kitchen that I don't think people understand.
Man, like for an event at JW, the amount of people that are involved in procuring the food, preparing the food, delivering the food, cleaning up after it.
put into a cooler, taken out, either marinated, seasoned, and then, to be honest, some of the food for events is prepared a day or two ahead of time.
Just the amount of events we have at the JW and at Tampa Marriott, we have to stay ahead of the game or else we're done.
And then from properly storing it, to the time of the event, to cook it, to plate it, or to put it on the buffet, or to display it like we did for Swell involves a lot too.
So a lot of moving parts, but you'd be surprised how many people kind of touch your food before you eat it.
It was very interesting to see that Swell event and how we took something that was like a theater theme, right? And we were able to have it be so elevated, but also...
Like we had a great balance and everything was, and to kind of see that all come together and, and work on the menu, get to work on the menu with you.
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