Imagine serving dinner to a crowd of 2,500 people, or lunch for 4,500. The mere thought of pulling off such a feat would widen most peoples’ eyes in sheer terror.

Well, Joshua Hendin has done it.

Hendin is the owner and operator of Treeline Catering, an Ontario-based company that is soon expanding it’s reach to the Sea to Sky region, opening an office in Squamish.

Hendin is also an ex-Whistlerite, living in the area for about three years, and tending bar at Buffalo Bill’s and The Bearfoot Bistro during his time here. "Like many young people, I started out as a bartender… so that’s how it started," he explained. "Essentially, since I was 15 or 16, I’ve been involved in the food service industry in one way or another."

During spring season, when jobs had dried up a bit and things were getting quiet around town, Hendin was offered the opportunity to become a one-third owner in a catering company in southern Ontario, and he jumped at it.

"At that point, I was tired of being a broke ski bum — as much as I miss it so much now," he said with a laugh. The business took off, and Hendin threw himself into the job. He eventually sold out of that company and started his own, Treeline Events, last fall. Treeline caters events as small as 50 people, but the company’s specialty is large-scale functions, which Hendin considers to be groups of over 1,000. "One of Treeline’s very first events was one of the largest in the country, and of course, I’m very proud of that," he said, adding that a staff of 130 served a group of 2,500 for a plated dinner at a private residence in London, Ontario this past summer.

"It was one hell of an undertaking," he admitted. "It was one of the most intense events I’ve ever done."

"One of?" Wow.

While many of Treeline’s clients are corporate, they also offer their services for smaller functions and weddings. But it was really while organizing and executing the large-scale events that Hendin began to notice just how wasteful the catering industry could be. He says that two of the main food suppliers in Canada tend to overpackage their products, and have to transport their products long-distance. For example, when Treeline prepares its popular wild Pacific salmon with spring onion and maple-ginger glaze for an event, they end up with loads of thick, plastic wrapping from a case of individually quick frozen (IQF) cuts.

"By the time you’ve opened and prepared a case of salmon, which I believe is roughly 20 to 30 pieces, you’re looking at a full garbage can of waste," he said. "It’s astonishing, really."

So, Hendin decided to make sure that every choice that Treeline Events makes is as kind to the environment as possible, without sacrificing the quality of their product or the nature of the event as a whole. While he admits that Treeline still has to draw on the big food suppliers when they have to, they try and purchase products from local suppliers as much as possible to minimize transportation and packaging. They use biodegradable soaps in their kitchen, carefully sort the trash after their events, and offer alternative, ecologically friendly products, like corn-based plates and cutlery, and wild instead of farmed meats, to their clients.

Treeline Events will be launching their B.C. events and operations in just a few weeks. For more information on the company, visit www.treeline-events.com.

Remember that crazy promotion that CBC did a couple of weeks ago to celebrate the launch of Little Mosque on the Prairie? Where we paraded camels through Toronto’s Dundas Square, and made a 300-pound shawarma?

Well, here’s a question: What do you do with a 300-lb shawarma machine when it’s all over?

Answer: sell it on Craig’s List.

Here’s the ad:

Giant Shawarma Machine - Used Once - in Perfect Condition - purchased for promotion of new TV show - Little Mosque on the Prairie.

Location: Hamilton

According to The Hamilton Spectator, the job of cooking the world’s largest shawarma fell to Joshua Hendin of [Treeline Events Catering]:

Normally a corporate events expert, he bought a mega-machine to cook the world’s largest shawarma (63.5 kilograms of chicken) in Toronto’s Dundas Square at the Little Mosque premiere party….But Hendin admits the machine was a one-off purchase. He doesn’t need it for his usual work: large corporate events.

Asking price for the giant shawarma machine: $2,200, “substantially less” than what he paid for it.

(Photos courtesy of Christopher Bird at Torontoist. He enjoyed the free food, but complains that it wasn’t really one big sandwich.)

[Editor's note: If I win this week's 6/49, I'm buying the shawarma machine for installation in the Barbara Frum Atrium. Then people can just come by at any time and cut themselves a big hunk of halal meat. CBC'ers, design students, folks lined up to see an Air Farce taping – just help yourself!]

Ask Joshua Hendin how he prepared for a career as owner and manager of [Treeline Events] Catering. He might tell you about canoe lessons in Algonquin Park.

"I learned in the style of Omar Stringer. I would solo paddle the canoe, put torches in either end, and entertain crowds of adults."

This less-than-Hollywood debut was good practice for speaking in front of hundreds of people.

"It's often my role to make guests feel welcome, explain the plan for food service and tell them how they are going to be entertained through the course of the evening."

It's just one of his many jobs with this company that provides food (from a simple menu to haute cuisine), planning and everything else for parties and large corporate events.

Hendin's travel background has improved his adaptability -- another asset when he's juggling and troubleshooting for groups of anywhere from 100 to 3000 people. In his early 20's he explored England, France & Greece, worked in upscale restaurants and clubs in London and across Canada. He particularly misses the skiing in British Columbia but says, "Now I ski on the water."

Windsurfing on Lake Ontario has replaced surfing at Tofino, BC. And the Golden Horseshoe may not have a backdrop of snow-covered peaks, but Hendin insists, "In southern Ontario we've found a number of absolutely gorgeous spots for outdoor parties."

The most valuable tool in his tool kit, though, is the degree in philosophy he earned while in Ottawa: he is well equipped to recognize a good idea when he hears it. So when [it was] suggested he get into catering, Hendin jumped. He invested in new trucks, a new office and built a large, well equipped prep kitchen in their facility.

Hendin has tried his hand at many things (including training as a commercial helicopter pilot), and learned a lot of lessons along the way. He remembers, particularly, one sage bit of advice.

"When opportunity presents itself, you should snag it," he says. "So here I am."