absolutely it makes sense. I would not want to put in the hours that restaurant work generally demands. I don't want to make the same food day in day out. I do enjoy working a line occasionally, but don't always play nice with front of the house....drama, is annoying.
Most of my food is made without recipes.....a pretty darn signficant part of it.
Timing is different for events, you touched on that.....everyone gets the same food. It's all generated from a menu you create. You are in control of timing (within reason)....the wedding ran late, guests are still straggling in....
I like having time to visit farms, shop at markets, post of cheftalk. Some days it's cool having a breakfast, starting at 4am getting off at 9 and that be the extent of the day. |