In late spring it was announced that Plantation residents Rachel and Larry Gebaide were selected as the 2017 Greater Plantation Chamber of Commerce Small Business Person(s) of the Year. In order to receive such an honor, the recipient(s) had to have contributed to the community by conducting a successful and profitable business.
Additionally, they had to be involved with the Chamber and give their time, energy, and resources to community projects. The couple received the award at the annual luncheon sponsored by the Broward County Council of Chambers at the Renaissance Plantation Hotel.
The Gebaides are owners of Tastebuds Fine Catering. The premiere off-premise caterers have proudly been serving the South Florida area since 1995, and pride themselves on customizing a perfect menu to accommodate any palate and budget. Their team has grown to thirteen employees, and they have expanded their ability to handle multiple events in the same day.
“Tastebuds Fine Catering are long time supportive members of the Greater Plantation Chamber of Commerce. Last year they became Trustee Members of the Chamber. Their commitment to the Chamber and the City of Plantation is evidence by their participation in so many different charities,” says Siobhan Edwards, President of the Greater Plantation Chamber of Commerce. “We are fortunate to have such devoted corporate citizens in our city.”
The winners of “The Knot Best of Weddings 2016” have increased their high end catering to include weddings, bar/bat mitzvahs, and large corporate events. Seminole Indian Tribe, Macy’s, Broward Health, Baptist Health South Florida, and Becker & Poliakoff are just some of their repeat clients.
Tastebuds also does food service in detox centers where they offer whole nourishing foods to help former drug addicts’ bodies to heal. They serve three meals a day, seven days a week to three different detox centers in Broward County. This service brings in approximately $350,000 with anticipated growth within the year.
Furthermore, during the summer months their food service employees prepare approximately 250,000 meals in four sleepaway camps throughout the Northeastern United States. They employ 24 staff members as chefs and food service directors, as well as 40 international staff members which travel to the states during the ten week season to work and gain experience in the industry.
When asked about working with her spouse, Rachel Gebaide said, “We were together every step of the way. We compare ourselves to a black and white cookie, together as one, but yet so different. We worked in harmony and didn’t even have to talk to each other we just got things done. What a ride!”