Our catering kitchen continues to improve by expanding our pastry department. Quinn Marshall has been a pastry chef for 17 years. She gained her experience by working with Whole Foods and USA Gourmet to name a few. We are pleased to welcome Quinn as our Chef de Cuisine of Pastry at the Common Plea Catering kitchen.
Some of you may recognize Quinn. She took a brief hiatus from cooking by spending the past 5 years dealing cards at the Rivers Casino. But, in her heart she realized baking was her true passion and wished to return to the kitchen. She relishes in the happiness that a sweet treat can provide and strongly feels her craft enables her to “illuminate souls with sweet indulgences.”
Quinn has her hands full outside of the kitchen as well, raising 5 children ages 18 months – 24 years keeps her on her toes. As if that’s not enough to keep her busy she also finds time to volunteer at her church. Her sunny personality is sure to brighten up our kitchen.
Welcome aboard Quinn!
We are excited to welcome a new member to the Common Plea team. Corporate Executive Chef Adam Gooch returns to Pittsburgh after residing in Washington D.C. for the past 4 years. Adam is an established chef and has received numerous awards and accolades for his food and culinary inventiveness. Along with his years of experience, Adam brings a positive attitude into our kitchen with his uplifting personality, high energy and constantly trying to make each plate better than the last. Adam’s energy and creativeness has brought a spark to our kitchen that has invigorated our chefs and brought new life to our company. He plans to have an inspirational wall in the kitchen that will allow our chefs and event planners to post new ideas and concepts that his team can discuss and incorporate into future use. This concept will allow everyone to be part of the creative process, allowing each member to be part of the team and take ownership of their ideas. Please read his full bio in the “Meet the Team” section of our website.
DJ Czerniejewski began his career with Common Plea Catering in 2009 and quickly moved into the position of Sous Chef. We are proud to name DJ our Chef de Cuisine of H. J. Heinz History Center. DJ was the perfect fit for the position with his culinary expertise and supervisory skills over his staff. He will have his hands full and long legs running to oversee the many simultaneous events that occur at the Heinz History Center.
Ryan Martinez previously held the Executive Chef position with La Creme Catering until it was purchased by Common Plea Catering in 2012. Ryan joined our team of catering chefs and found most of his culinary skills were being utilized at the Heinz Hall events. Ryan has earned the well deserved title of Chef de Cuisine of Heinz Hall. There will be very little rest for Ryan this summer now that his duties include overseeing events at Heinz Hall, Garden Cafe, Happy Hour Wednesdays and the Mozart Room.
Welcome home Adam and congratulations to DJ and Ryan!
Everyone is welcome to enjoy an elegant dinner of classic, sophisticated cuisine in the elegance of the Mozart Room. With or without tickets to a show, dining at the Mozart Room never ceases to impress. Reservations are required for dinner. You may also consider hosting a private function in the Mozart Room.
Going to a Sunday matinee at Heinz Hall? Try our extravagant brunch prior to enjoying the show. Our brunch is merely $19.95 per person and is accompanied with a Mimosa or Bloody Mary. You do not need to have show tickets, but you do need a reservation.
Enjoy the nice weather and walk the streets of our beautiful city of Pittsburgh. Be sure to stop in for the Common Plea dining experience at Heinz Hall. Visit the Mozart Room page for menus and information to make dinner and brunch reservations.
Hard to believe it is that time of year again!
The senior executives of our team traveled to sunny Las Vegas to attend the annual Catersource Conference & Trade Show. We decided to take a year off from competing in the table top and catering competitions, instead attending more seminars and trade show exhibits.
This allowed us to hear about upcoming trends, learn about new techniques and be inspired by extraordinary displays that we are able to bring back to Pittsburgh and incorporate into making our events even more fabulous.
Attending this conference is important for our company to stay current on new catering ideas and take our events to the next level. It also allows us to continue to grow with knowledge and respect towards our fellow co-workers and industry peers. We return feeling rejuvenated, re-energized and ready to take on the upcoming catering season.