An Interview with VINCE NOLA, Pure Joy Catering’s Event Operations Coordinator

Vince has been with Pure Joy Catering as a supervisor of weddings and events, and in just five years has become a pivotal— what we call “Olympic Class”— part of our team. He has an outstanding record with Pure Joy and a personality that embodies the core values of our company. His straightforward integrity and commitment to excellence made him an easy selection for our Management Team. 

Vince has a love for the business and a passion for perfection. He possesses a rare balance of creativity, a sharp mathematical mind and fantastic people skills. He came on board full-time last year and recently attended the Catersource Conference, a four-day international catering conference in Las Vegas, with the rest of the PJC Management Team, where he was trained in the latest industry ideas for management, decor  event designs and presentation concepts. His sharp wit is already playing a major role, and he is a pivotal contributor to the methods and systems we use for staff training and on-site operations.

He has been running events for many years with outstanding reviews. Recently we got an email from the Visiting Nurse & Hospice Care where we were a part of their yearly business meeting. Martha Collins, Special Projects Manager wrote… “Pure Joy received rave reviews on the quality and taste of the food and the service. Vince was in complete command of the PJ staff and I really appreciated his attentiveness and cooperative attitude. I’d like to see him back next year!”

An Interview with Vince~

What do you do here?

As the Operations Coordinator, I am in charge of taking a contract and turning it into a fantastic, full-service event. I package and assemble each piece of every event we do here, as well as design most of our centerpieces and tablescapes. I draw materials from our PJ warehouse and ideas from the world around me, and I very much enjoy exercising both sides of my mind to that end.

On site, I direct my staff from set-up to break-down, and ensure that our operation runs smoothly throughout. It is a team effort in every way, and my job as captain is to provide direction and lead by example. The days can be long, but the task is much less daunting, thanks to the wonderful people we keep as part of the Pure Joy team. 

Whats your favorite part of working at Pure Joy?

The obvious answer is the food (shout out to our awesome team of chefs!), but my position here offers a unique opportunity to share my talents with others in an incredibly rewarding way. From weddings to surprise birthday parties, our event is your special day, and my job is to make it a memorable one. At the end of the night, when everyone is smiling, satiated with food and saturated with laughter, I am able to take a step back and appreciate my job just a little more.

What drew you to the Events Industry?

I started working with Pure Joy when I was an undergrad at UC Santa Barbara. A former high-school athlete, I excelled at the physical aspects of the job (and believe me, some events are a sure workout!). However, my organizational mind and natural leadership abilities would soon be recognized, and my position within the company would rise.

I also have a strong background in Food Service, and I often tell people I was born into the industry because, well, I was. My parents are both Culinary Institute of America graduates, and were restaurateurs in upstate New York when I was born. I soon became the only kid around who was eating Duck Confit, Beef Szechuan, and Veal Tenderloin for lunch on a regular basis, and my subsequent love of food should come as no surprise. 

The combination of all of these factors made me a natural fit! 

What trends do you see in events for this year?

This year our events are expanding, so much so that I have taken to calling them full-scale “operations”. We are emphasizing the experience as much as the food and the service, and our Event Planners are doing an excellent job utilizing cutting-edge trends to make each event truly unique. These can range from craft beer and bourbon bars, to “build-your-own” food stations, to open cooking demonstrations— via blow torch. In any case, your event will surely be one that your guests remember for years to come! 

What advice would you give someone who wants to get into the Special Event Industry?

I would advise that person to know his or her strengths. The Events Industry requires a wide variety of skill sets, and anyone can find their niche. That is your foot in the door, and from there, there is no limit to how far hard work and a positive attitude can carry you!

Catering - Pure Joy Catering | Santa Barbara Wedding Caterer

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REFRESHING IDEA FOR A SUMMER EVENT ~ FARMER’S MARKET CHILLED SOUP SHOTS

*Minted Fresh Pea Soup

*Market Berry Soup with Crème Fraiche

*Gingered Carrot Soup

Catering - Pure Joy Catering | Santa Barbara Wedding Caterer

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LACE IS MORE

Vintage Table Runner Inspirations… Burlap and Lace, Fresh Fruit, Succulents, Dahlias… Divine.