Over the past 10 years, Cuchara de Palo has had the pleasure of planning, cooking, catering and looking after more than 200 film and advertising productions. Whether in the city or in the desert, for 20 people or for 230 of all cultures, their mission is to ensure the quality of the staff and the product, while maintaining the health, energy and balance of all.
With a solid structure that includes 3 kitchen trucks, 1 food truck and field kitchen capacity, they are a caterer capable of serving up to 800 people in the most extreme locations. The service has 50 experienced staff ready to work and technological machinery for a state of the art kitchen.
They specialise in commercials, whose brevity and intensity require finger-licking good craft, and in film productions, as sharing so much time requires that every meal must be special. Whatever the production, they are always ready to discuss how many days, when and where; what your crew’s specific needs are; and what your budget is, offering over 25 different options. Forget everything, because everything is going to be shot. The important thing is that every shoot is down to the smallest detail.
Fernando Sánchez Marco, CEO and founder of Cuchara de Palo
Today we discover how Cuchara de Palo has managed to become a film catering company. We talk to Fernando Sánchez Marco, CEO and founder of Cuchara de Palo.
How did the idea of creating Cuchara de Palo 10 years ago come about? How have your services evolved over the years?
Like almost all business projects, Cuchara is the result of the vision, passion and dedication of its founding partners and its growth is the result of success and effort.
The company has experienced significant organic growth thanks to its ability to adapt to different market situations and to the evolution of the Film and Advertising sector.
In the Spanish case, during the last decade the sector has experienced significant growth and a very positive transformation and professionalisation. Our challenge has been to respond professionally to the new needs of our clients, who, after all, are the ones who have given us the opportunity to grow and participate in this transformation.
What kind of specific details do production teams tend to ask for, as opposed to other catering services?
We cannot comment on the habits of the rest of the sector, but our approach to each project is based on a thorough analysis of the needs of each client and each shoot in order to offer a specifically sized service and, from there, offer the necessary flexibility to adapt to changes in the project.
How do you ensure the quality of the staff and the product for each production?
Our staff is a fundamental part of the company’s success. We have several members of staff who have been with us since our foundation and the average length of service of our management team is more than five years. This mutual trust, the encouragement of initiative and continuous training are key to the consolidation of an efficient staff.
The kitchen is 50% product and the care in the relationship with our suppliers allows us to offer a safe and quality service at competitive prices. Constant growth. Overcoming setbacks.
Can you tell us about the most memorable production you have worked on in your career?
It is difficult to choose one. What is clear is that this industry gives you the opportunity to live unique experiences and to experience teamwork in the most intense way. Perhaps these two are the most rewarding strategies.
Could you describe a typical working day on a big film production?
For us, big fictions present the challenge of combining haute cuisine and logistics management, and every day is approached from this perspective. The catering staff are the first to start the day to ensure that the rest of the crew can start the day with a good breakfast. From then until the end of the day we are faced with high intensity activity in a changing environment until the end of the day.
What are the differences between attending and offering your services for the production of a commercial and a film production?
The difference lies in the nature and duration of the project. Our approach is always the same: to offer a professional and timely response to the needs of each project and each client. But the difference in the dimensions (duration and pax) and in the client’s needs determines our approach to the client. We enjoy both the logistical challenge of large-scale fiction and the delicate work involved in smaller projects.
What are your plans for the future in terms of expansion or new services such as catering?
After our establishment in Madrid, Barcelona, Valencia, Palma and the Canary Islands, the medium-term objective is to consolidate the current structure and raise our standards to the maximum. Of course, we will be there to meet the challenges posed by a sector as changing as ours.
Interview by Carla Lara
