I have been working in fine dining restaurants for 12 years and recently got hired by a single man in his mid 50's to be his private chef. He asked me to do a stage before I decide to quit my job in the restaurant Im in and see If this is ideal for me. He is Jewish and will be having his two 11 year old boys and his vegetarian mother over for dinner.
I want to play it safe because I need to cater to all of them so I decided to make a simple Chicken Parm with spaghetti and a nice roasted vegetable salad tossed with balsamic.
Does this sound too safe or should I try to impress him with what I know from my restaurant experience?
**He has mentioned he does not want "super fancy" food. Just nice wholesome homemade meals.