17 fearless catering tips from a museum chef

Who says you can’t create a work of art on each plate for a crowd of 300?

Jonathan Pye, the British-born executive chef at Kansas City’s Nelson-Atkins Museum of Art, runs the museum café and caters about 600 events each year—fundraisers, weddings and corporate parties for as many as 800 guests—and he doesn’t shy away from fancy plates and complex dishes. Here’s a sampling of some of the dazzling dishes Pye and his team create, and his best advice for pulling it all off.

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