• February 6th, 2019
  • exito

Rakhee Jain – A pioneer food display designer

Rakhee Jain is a London-based designer, curator, and multidisciplinary stylist. Born and brought up in a creative home in Calcutta, her inspirations have been myriad in art, theatre, dance, films, music, and literature.

Her passion for travel exposed her to understand and comprehend color, style, pattern, and balance with an uncensorious sensibility. She is a firm believer of thoughtful, structured, and honest design that has a transformational influence for both permanent or temporary spaces. Since she has been design-driven from a very young age, she started with an early career in interior design at the age of eighteen, and in the last five years, she has carved a niche for herself within the Indian Wedding Industry as a pioneer and an ace food display designer.

She believes that her biggest strength is her dedication and focus towards any project, unbiased towards its size as if it were her very first.

She could be heard sharing her experience and knowledge on “The relevance of food displays in Indian wedding industry”, only at 7th edition EWPC.

Here’s a glimpse of a rendezvous with Rakhee Jain:


If you think hiring a professional is expensive, wait till you have an amateur on board! In my humble opinion, the courtship period a couple gets should be spent in more meaningful rendezvous rather than getting stressed over a subject they or their families may have no exposure to.

While planning one of the most important days of your life, anxiety and pressure should be the last thing on the agenda. The wedding F&B planners are there to undertake this responsibility with adequate knowledge teamed up with dependability and accountability.

My top ten reasons are listed below:

Save your time

  • Transpire cool new food concepts
  • Design thematic and coordinated menu solutions
  • Assist in chef /restaurant sourcing and management
  • Ingredient importing
  • Plan and execute satellite kitchens and logistics
  • Beverage and alcohol planning and sourcing
  • Equipment hire planning and coordination


Instagrammable Food –
In a social media-driven world, it is imperative that just like everything else, food is picture-perfect! Most guests are busy uploading interesting pictures of the event, it is vital that food offers a sense of spectacle as well. Since social media makes for a great marketing tool for everybody, all the chefs are motivated to outdo themselves.

Live Cooking –
The charm of live cooking stations has not worn out. With chefs churning out fresh delicious food as per the guests’ request and in the process showcasing their skills, these corners of the buffet are actually the show stoppers for their personal touch to the culinary experience.

Traditional Food-
In spite of which trendy cuisine is currently popular, what is true and traditional still holds appeal. Classic Indian dishes are still very popular with every generation. Whether it is the dish itself or its flavors, people want it to be as authentic as possible. No compromise there. Having said that, the chefs point out that the younger generation loves to play around with the names of the dishes, either to personalize it or to add a touch of fun to the entire experience.

Healthy Options-
While many think of celebrations at that time when moderation is thrown out of the window, there is always a group of people who want to stay true to whichever healthy-eating regime they are following. More and more people are asking for keto-friendly, gluten-free, vegan or food made with fresh, locally sourced ingredients. From sushi bars and salad counters to foods made with olive oil minus oil, butter or cream, there is an increasing demand for food that is guilt-free but delicious nevertheless.

Restaurant Dining-
Normal buffet-style dining is now becoming redundant with more and more people opting for branded food restaurant setups. The concept of ‘less is more’ is now ubiquitous and fashionable as people want to make the dining journey more experiential. Coveted restaurant chefs toss up a fabulous meal for the diners making the menu smaller but far more fresh and interactive.


The biggest difference between planning a wedding at home and planning a destination wedding is perhaps the most obvious one; one will be organizing all of the little details from a distance! Some Food consultants get the opportunity to visit the location beforehand, but this isn’t always the case.

As a destination wedding F&B planner, you must be prepared for the fact that you might not see the venue or meet relevant people until you actually arrive for the wedding! The following things are some of the most common daunting challenges for destination planners- Organizing all the details for the food layout; equipment requirements; ingredient list etc. from a distance. Because you can’t meet with people face to face to discuss options, communication has to be done very systematically and in writing.

There’s a high possibility that the chosen location is a place where people speak a different language. Communication becomes easier if a translator is hired.

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