SCHAFFER Crowned ICA CATIE Awards 2024 Caterer of the Year

The International Caterers Association (ICA) has once again recognized outstanding achievement in the catering industry with its prestigious CATIE (Catered Arts Through Innovative Excellence) Awards. This year, SCHAFFER, a Los Angeles-based catering company led by the dynamic duo of Charlie Schaffer, Founder & Operations, and Kathleen Schaffer, Founder & Creative Director, has been crowned Caterer of the Year. This accolade celebrates SCHAFFER's commitment to culinary innovation, sustainability, and exceptional service. 

SCHAFFER wins 2024 ICA CATIE Caterer of the Year. Discover how innovation, sustainability, and culinary excellence set this catering powerhouse apart! Photo courtesy International Caterers Association/SCHAFFER

The 2024 ICA CATIE Awards' Caterer of the Year category showcased the crème de la crème of the catering industry again this year. And while SCHAFFER emerged victorious, the competition was remarkably close, with two other exceptional contenders pushing the boundaries of culinary excellence: 24 Carrots Catering & Events and Arthur's Creative Events and Catering.

Kudos to all this year’s nominees, and thank you for inspiring greatness in all of us!

Behind the scenes of SCHAFFER

SCHAFFER's story is one of culinary passion and entrepreneurial spirit. Founded by the dynamic duo of Charlie Schaffer and Kathleen Schaffer, the company has its roots in the rich culinary traditions of fine dining and high-end event catering.

Charlie, a classically trained chef with experience leading kitchens in some of the world's most decorated dining institutions, brings a wealth of culinary expertise to the table. Kathleen, an award-winning chef recognized by the James Beard Foundation, made her mark executing high-profile private events for New York City's most discerning clientele before co-founding SCHAFFER.

What began as a small word-of-mouth business has become a powerhouse in the catering industry. SCHAFFER has become the go-to caterer for a diverse array of events, from intimate weddings and luxury galas to high-profile brand activations and experiential marketing events. At the heart of SCHAFFER's philosophy is the belief that each event should be treated as the most important of the season, which is why they’ve captured clients like Genesis Automotive and Lamborghini Motorsports and have catered prestigious events such as the Aston Martin Pebble Beach Concours d'Elegance.

SCHAFFER's team, now boasting over one million hours of collective industry experience, brings together talent from award-winning European restaurants, cult favorite hotspots across North America, and longtime hotel and food and beverage professionals. This breadth of expertise allows SCHAFFER to execute events at any scale without compromising the boutique, hands-on touch that has been their hallmark since the beginning.

As a certified women-owned small business, SCHAFFER is also committed to fostering an equitable, diverse professional environment. They place a strong emphasis on mentorship, particularly for women in the hospitality industry, reflecting Kathleen's own experiences and desire to pay it forward.

From their creative culinary offerings to their commitment to sustainability and team development, SCHAFFER continues to set new standards in the catering industry, which led to their nomination for the Caterer of the Year award.

SCHAFFER's commitment to sustainability sets them apart

One of the greatest things that sets SCHAFFER apart is their commitment to sustainability.

At SCHAFFER, environmental responsibility isn't just a trendy buzzword or a recent addition to their business model. It's a fundamental part of their philosophy, deeply ingrained in every aspect of their operations. As they put it, "our commitment to being a wise steward of these resources is a natural extension to our philosophy of the business of cooking: respect for a product, respect for producer, respect for the consumer." 

One of the greatest things that sets SCHAFFER apart is their commitment to sustainability. Photo courtesy International Caterers Association/SCHAFFER

Here's what they’re doing: 

Reducing waste 

SCHAFFER has set an ambitious goal of sending zero waste to landfills, currently diverting an impressive 80-90% of their waste through various initiatives.

These include comprehensive recycling programs, composting all food scraps, using biodegradable disposables, and limiting single-use products. They've integrated compostable trash biobags into their operations and use compostable paper straws and stirrers. SCHAFFER also converts waste grease into biofuel, with the byproduct being used in soaps and candles they purchase.

Additionally, they donate all leftover food to Samoshel, a local transitional housing facility, further reducing waste while supporting their community. 

Carbon neutral and 100% green-powered 

SCHAFFER purchases Renewable Energy Certificates to offset its carbon emissions, support renewable energy projects, and provide income to small farms through wind and solar developments.

By publicizing these efforts, SCHAFFER aims to inspire its clients, suppliers, and the industry as a whole, demonstrating that world-class catering can be combined with environmental responsibility. 

Extensive sustainable practices 

SCHAFFER's commitment to sustainability extends beyond waste reduction and carbon reduction. They source 70% of their food within 200 miles of Los Angeles, use recycled and eco-friendly packaging, and serve only Fair-Trade-certified coffee and tea.

Energy conservation is prioritized through Energy Star-endorsed equipment, water-efficient fixtures, and NEST Learning Thermostats.

Plus, their eco-friendly cleaning practices include Green Seal-certified non-toxic products, integrated pest management without poisons, and environmentally conscious ventilation system maintenance.

These efforts collectively demonstrate SCHAFFER's holistic approach to environmental responsibility in the catering industry.

Inside the mind of culinary excellence: Q&A with SCHAFFER's founders

As we celebrate SCHAFFER's recognition as the 2024 ICA CATIE Awards Caterer of the Year, we had the privilege of hearing from the dynamic duo behind this culinary powerhouse. Charlie Schaffer, Founder & Operations, and Kathleen Schaffer, Founder & Creative Director, share their insights on what it takes to maintain excellence in the competitive world of high-end catering. Here’s what they had to say: 

ICA: How do you train and inspire your team to maintain the high standards that have earned you the title of 'Caterer of the Year'? 

Kathleen Schaffer

: Mentorship is something that I find profoundly important, especially as a woman in the hospitality industry. I had the great fortune of being mentored when I started out in the 1980s and have always felt the need to pass that on, especially to other women in this business.

We believe it's important to formally train our employees with intention.

Our goal is to inspire people with our work and ultimately inspire them to have higher standards for themselves. If you don't do so, employees will look to their peers to be trained, which never leads to a desirable outcome. We also love to celebrate those who are doing a great job and show that providing feedback can be encouraging and positive. 

ICA: What's one example of how SCHAFFER is committed to fostering an equitable, diverse, professional environment? 

Charlie Schaffer: Well, diversity of opinion is most important to us, and those opinions typically stem from the culmination of everything else, whether it be economics, gender, race, religious affiliation, or so forth. In thinking this way, we have landed clients that are equitable, diverse, and professional so it becomes symbiotic that our hires reflect the experiences that we put forward and the diversity of the creative process. 

ICA: How do you balance creativity and client expectations when designing a menu for a high-profile event? 

Kathleen Schaffer: It really depends on the client and their expectations and willingness towards our creative input. We have to meet them where they're at. The food and beverage has to make sense for the overall aesthetic of the event, so coordination with the planners and designers is key. While we're often hired for our creative prowess, it's mostly about understanding that it's the client's event, not ours—our job is to elevate their vision. 

ICA: Can you describe a time when you had to overcome a significant challenge during an event, and how did you turn it into a success? 

Charlie Schaffer: We always show up prepared and would love to think that all the hard work is completed before the event, but that's simply not the case. Every event has its own significant challenges and always comes down to problem-solving—the stories are endless.

Whether the guest count doubles without being told, the father of the bride shows up an hour late, or, of course, an impromptu fire in the driveway of a celebrity birthday party, we'd like to think that we hire people who are agile and capable of pivoting in real-time.

There's no room for rigidity in this business, and flexibility is crucial. 

ICA: What role does client feedback play in your continuous improvement and innovation process? 

Charlie Schaffer: Part of our standard operating procedure includes following up with clients for feedback. We are always looking for constructive criticism as a way to improve our system.

The best feedback we receive is brutally honest–of course, everybody loves praise, and we love to share positive messaging within the internal team, but it's crucial to hear the ways we can change and what can be done better.

Our clients have a unique and valuable perspective on our products and services that we cannot recreate internally. We simply have to know what they think. 

ICA: What is the most unconventional or surprising request you've received from a client, and how did you bring their vision to life? 

Kathleen Schaffer: Several come to mind, but one that really stands out came from a marketing company that we worked with on several large events.

They asked us to create a 4,000-pound wedding cake that hid a $15,000 engagement ring inside for the reality show I Want to Marry Harry. There were 20 or 30 female contestants who would tear into the cake in search of the ring while the Prince Harry lookalike watched.

The biggest challenge was figuring out how to make a cake drum out of stainless steel that could be forklifted into an eight-foot refrigerated truck where a team of pastry chefs would work on decorating. The cake was then forklifted into an open-air plaza and placed without incident, only to be destroyed seconds later by the show's contestants. 

ICA: Any final thoughts on winning Caterer of the Year? 

Kathleen & Charlie Schaffer: Winning Caterer of the Year from the International Caterer's Association was a great honor. We love the organization and how it promotes open conversation and education among caterers worldwide. It helps elevate our profession and aims to provide everyone with the opportunity and information they need to be successful.

Most importantly, it illuminates the fact that there are companies all over the country that are struggling with the same issues we are—we've learned so much by being a part of the group.

SCHAFFER is setting the stage for the future of the catering industry

SCHAFFER's recognition as the 2024 ICA CATIE Awards Caterer of the Year is a testament to their unparalleled blend of culinary creativity, operational excellence, and commitment to sustainability. From crafting a 4,000-pound wedding cake to innovative concepts like Inside Out S'mores and the Graffiti Krylon Spray Paint Burrata Station, SCHAFFER consistently pushes the boundaries of event catering. Their ability to cater high-profile events such as the Aston Martin Pebble Beach Concours d'Elegance and the City of Hope Spirit of Life® Gala showcases their versatility and creativity. 

Photo courtesy International Caterers Association/SCHAFFER

Perhaps most importantly, SCHAFFER's dedication to sustainability, evidenced by their 80-90% waste diversion and local sourcing practices, sets a new industry standard.

As they look to the future, SCHAFFER continues to inspire the entire catering community, proving that with passion, dedication, and continuous innovation, the possibilities in event catering are limitless.

For more information on how to join the ICA and to be notified of future CATIE awards, catering industry webinars, events, and education opportunities, visit internationalcaterers.org.