Having many years experience working as a chef in restaurants and now
running the kitchen of an assisted living, I used to turn away catering jobs
often. I was very comfortable in my kitchen and feared going off-site. What
if I forget something, what if equipment breaks, the transport vehicle breaks
down. All the what ifs & worrying. Never the less, in Jan. 08, my wife & I started to cater on a part time basis. I have a prettty good set-up. My employer allows me to
use the facility/equipment(it is not in use from 7p to 7a). For the time being we are
keeping it a small/part time operation, not giving up the full time/full benifit job, especially in this economy. I am definately begining to lighten up on the fears, being
very organized & list oriented. I am enjoying the gigs, events & festivals. Meeting interesting poeple, learning a lot & making a little money. All in all I can begin to
see the advantages of catering. |