Listen to the full interview

14 minutes, 18 seconds

Bob Sargent of Savory Cuisines Catering

I had the opportunity to speak with Bob Sargent, and ask him some questions about catering in Boulder.

Zack Katz: Bob Sargent is the President and Executive Chef of Savory Cuisines Catering in Boulder, Colorado. This is Part One of our catering series of interviews. Thanks for joining me, Bob.

Did you cook when you were growing up?

Bob Sargent: I did. I’ve always cooked and I even, in high school if I was ever skipping school, it was usually because I was making my friends lunch.

Zack Katz: 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.

Zack Katz: 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.