My First Gig

Marmalady;

I love your advice!!! I am THE LIST QUEEN!!! Every morning for the last 10 years I've made a list. I love lists!! So since I'm starting out fresh I've noticed that the most time-consuming task is the pricing-aaaaaghhh. It's utterly boring and frustrating but necessary. I can see though, that my next job with this menu will benefit from the time spent on pricing this one. I have one question though, I've made some rough drafts of my "presentation" of the buffet on paper - like my centerpiece and garnishes etc. Do you normally prepare all of that ahead of time as well or just wait and see what inspires you onsite when you set the buffet? And speaking of garnishes (okay, question 2)- since this is a tropical theme and I'll use sliced/cut fruit as a garnish, can that be salvaged at all? Like into smoothies the next day? Or am I being ridiculous and should just toss it.? I hate throwing away good food.

As far as price goes - my background is as an analyst for a major financial firm. If a job doesn't make a profit it doesn't make much business sense. I don't care how much passion you have for it. It turns out that when I went to deliver to contract today, they paid "in full" and asked if I could cater a few other events. Can you see me grinning?

I guess this is how it all starts???

Yes, I'm sooooo impressed Peachcreek!! I had my first event last Friday and it was wonderful. I can say that I had all my Ps in a row. I did end up hiring one other person. Marm, you scared me so I thought I'd do it just for safety. I wouldn't want my first event looking unprofessional. At the last minute I made some business cards and ALL were gone by the end of the evening. I have two more parties, one this Friday and one the following Thursday. Things I've learned:

1. First and foremost, the 6 Ps rule!
2. Don't combined too many high-maintenance hodos, have a balance so you're not exhausted and up late in the kitchen.
3. Presentation is key - I received so many compliments on my arrangement of the table and the props I used. (fortunately the next two parties have the same theme)
4. Always bring business cards (& don't give any prices during the evening)
5. If using a new recipe, test them out a week in advance to perfect technique, flavor, timing and how to preserve for transporting (i.e. had to change from coconut shrimp to crab balls rolled in panko and coconut two days prior because my shrimp would have been soggy by the time it was served. They absolutely loved the crab balls.)
6. Make lists and label platters for each hodo to be served.
7. Bring 2x as many plates and napkins (I ran out of the nice plastic plates, even washed a few)
8. Shop at antique/flea markets for platters. today I just found 3 of the coolest large round wooden cheese boxes for $10 each. I'll do my cheese display on them this Friday.
9. This definately takes stamina that your body may not be used to if working a desk job previously.
10. Don't make any comments about how much time or energy it took when guests remark on your work, just take your compliments gracefully.

Well, I can say that this week I'm not nearly as anxious as I was this time last week. I seem to be on a roll and my husband keeps wondering where I got all this energy. It's been awesome and I'm so glad I took the risk to pursue my passion!