I ran fine dining restaurants for 9 years and worked in them for 14. Much of how I approach my food and business now is done with a restaurant chef's sensibilities. Included in that process is that fact that I source much of the product I use from local purveyors. This runs the gamut from meats and produce to grains and specialty product. Literally every menu for every event is different; no set menu selections or lists of items to choose from. I build flavors, textures, and styles based on every client's tastes, needs and desires for their specific event.
The cooking first and foremost, but the interaction with clients as well. When you run restaurants, you are often tied to the stove and have limited time and opportunities to interact with your guests. With my business now, I can provide the same level of craftsmanship and love when it comes to the dishes but I can also really engage with my clients and their guests, talk about the food and why I love cooking, and really enhance their enthusiasm for what they are tasting.
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