gfron1

For what its worth, there are quite a few PhDs, MDs, JDs that now work in the kitchen. We're smart enough to know that we should be doing what makes us happy and the money will follow (that is what they mean when they suggest your talents will be wasted). This is exactly how it was when I worked at a ski resort - lots of Docs. I also think the 4-year BA is the way to go because interests change and having a wide array of knowledge and skills will never let you down.

Two things coming up today. Chef and I are talking through the close out of her and start up of me - financials. I keep meticulous books - not perfect, but very organized on a spreadsheet, correlated with my register/POS. She keeps a paper booklet with chicken scratch. Her numbers have never matched mine, but they've always been close. Today we were talking about how the food inventory was not part of the buy-out. I missed that. Shit! So I need to be prepared for a couple hundred in food on Monday. On the other hand, her in-store account owes me about $350 and then we add on the credit card fees, utilities, and her contract payment. The good news is I think I will only owe her $100 or so to close out her account. That would be great. Then all monies stay with me and my vendors from here on out. The other issue is that her current distributor is getting less reliable with their quality. Today they delivered at 12:15...yeah, drop off boxes during lunch service, that's a good idea! The driver dropped a box of apples, delivered six cases of cucumbers when she only ordered one, prices on apples doubled, same with mozz. She's not happy with them obviously. I'm already exploring my options, but from previous comments here and other vendors in town, this is going to be a never ending issue. I think I know how to be mean if I need to be, I can definitely pull of professional and firm. We'll see which strategy sticks.

I add a few cacoa nibs, and I also bake straight from the freezer. The NYT update to the recipe that I'm doing now is the 3 day aging process in the cooler. So for me its: Make dough, chill, form into squashed balls, chill for 3 days, freeze overnight, bake. We'll see if the 3 days are worth the effort.

And remember to find the little Italian place outside of Cortez - but ask around to see if its still good. When I went over 10 years ago, they had great food and a really impressive wine list for the area.

Absolutely. This is all part of our grand scheme to diversify revenue streams, yet have them all work to benefit the others. Our little fifedome includes the gourmet/international grocery, the out of control cheese club, cooking school (we call it the Home Cooks Academy), and now cafe and catering. The store supplies probably 30% of the products for the cafe and catering, and 100% of the cheese for the club. Likewise, the cheese club builds sales for the store with cheese fanatics. The classes build sales for the store by focusing on our products. And the cafe and catering explicitly promote the products used as available at the store. Its a very chaotic, yet neat and tidy package.

Thanks again to everyone for the kinds words, encouragement, ideas and warnings. And certainly no need to apologize for sharing what you've learned the hard way. I woke up this morning feeling better about saying no to the $350 job. What eased my mind is the fact that I have a great caterer to suggest to her. Its a local church that focuses on BBQ, and they do a great job with it. So, if they can just jerk it up, then it should be a good fit. My mind is shifting to the fact that I take over the kitchen on Monday and I need to think like the owner now - what to order, printing menus, can I handle the Friday rush on my own?! I need to meet with my current and potential vendors very, very quickly and get that set. I'm also watching as Chef and Martyn deplete my investment - obviously they're not replacing the supplies that they are using. I also was able to get into the kitchen for my morning routine again. Cranked out the tiramisu, got my 3-day NYT/Paul Raphael chocolate chip cookies made and chilling. I've revived my sourdough starter yesterday morning so I can start again on baking tomorrow. On that front this clam is happy!

So...if I'm hearing you guys correctly, this sounds like a great opportunity for me...to define boundaries and my business image I'm going to have a heart to heart with her tomorrow. Its a small town and I have no need to embarrass her, but I agree that doing this would not be in my best interest. In other news, I worked up my 150 job proposal. Thanks to the internet for some great contract samples. I've faxed if off with the total costs including the 18%, tax, staff wages, etc...a very healthy proposal. We'll see if they liked those biscuits as much as I think they did.

I forgot to mention - she doesn't want desserts. Two jobs, no desserts...I quit!

That loin might be very useful since she has a budget of $350 for 50 people. Its a drop and run job, but eeks, that's pushing my limits. I'll definitely find a rice dish for her.

She'll be here any minute, and I think she is going for Caribbean. I'm thinking jerk chicken skewers, maybe I can do some meat pies, I'll try to talk her into some goat stew (since I still have some), and she better let me make desserts - coconut cheese cake with passionfruit salsa.

Alright, more thoughts. The tasting happened after hours at my store. I set up a table in the main room, draped a gold cloth over the table, set it with plastic cutlery and napkins, "so we can make sure that everything is edible with plastic." In the center I set up a stand of these. This is a picture from another event. I filled the cones with Kedam Rose grape juice - good choice since there were four recovering alcoholics in the group. They all felt appropriately wined and dined, and I think it set a perfect tone for the night. I wore my chef's jacket and basically set out to make them feel special. After the last of the seven arrived, I explained how the tasting would proceed and said that my goals were to, first, make sure that my cooking skills were consistent with their standards, and second, for us to hone in on a final menu. They appreciated me not assuming I had the job. At one point they said they wished they had pictures. I laughed since they didn't know they were dealing with an eGulleter! Of course I have pictures. I sent them the link to my blog. We talked tables, coverings, plates, etc., outlets, where my food would be in relation to the cake, food allergies...you name it, I think we covered it. The mom, who started off being the coldest of the group, after the third dish started whispering in my ear things like, "You are so great. Thank you." and "This is perfect." I think they were ready to deal with someone who could guide them, but also treat them as people and not just customers. For anyone who knows me from eG, you know that I'm not a phony. I just am who I am. I say stupid things regularly. I make an ass of myself occasionally. But I don't try to fake it. And at least with this family, that paid off, especially when those nasty beans came out. Their bond to me grew as the night went on. It was very fun. The facility is going to offer some unique challenges. Its a 140 year old ranch house saloon/compound. Old adobe. But up to code. I'm going to have to go visit and see what it looks like pretty soon. Whatever other thoughts I had last night are long gone, so that's it for now. In a related twist of fate...I just got off the phone with a former employee (from my job running drug treatment centers), and she asked if I knew a caterer. Ha! She didn't know what was going on, but she remember the types of food I made. I told her about my changes and she has a job next Friday for 50 people for a tropical themed re-marry/one-year anniversary. Apparently she eloped and her family has nagged her ever since. So I'm working on another menu. My paying job should have just sent me home with pay...

This sounds like a club sandwich. Could you add a club sandwich section to your menu for the heartier eaters? Charge $1.50 more and include potato salad or whatever extra you settle on. That way, the lighter eaters would still be able to get their smaller portions. ← Its better than a club - its a Rob! The fillings are slightly different.

Actually no. Immediately after, Tyler and I raced to our friends' house - the woman who is doing a tamale making workshop for the eG visitors to the Hatch Chile Festival over Labor Day weekend, and she gave us a personal lesson in making tamales dulces. So she also whipped out some homemade tortillas, and we filled them with brisket and that mayo! I hadn't eaten all day, so there's no brisket left.

This is a great suggestion. I could charge $1 or $1.50 extra for the full which helps people understand why everything is so inexpensive. I had mentioned this whole issue to some older friends and they thought I was crazy, "I can't even finish what your cafe serves me as it is now."

Truer words have never been typed...but I'm in my honeymoon phase with this work so every change in plans is like an angel tickling my toes.

Okay, here we go, starting with the food first. You'll see the influence (some very directly) of your recommendations. I was attempting to be logical in how I presented the food so that I could give them a wow, then a less wow, and hopefully, carry emotional momentum through the whole tasting. I also was thinking all along how to provide food that can sit in a bucket or pan for hours on end and still be fresh and tasty when it comes time to serve it. I started with BBQ chicken on sweet potato biscuits. The sweet potatoes were not nearly as flavorful as I wanted and it did effect the flavor of the biscuits, but they were still very popular. In fact, the family argued for a good half hour if these shouldn't be an entree instead of an appetizer. I used some bottled zesty BBQ sauce on thigh meat - I wanted a high fat content which turned out to be a good choice (and a good value). Contrary to the picture, they were served closed, not open face. I made them a bit larger than I will for the event, and I did explain that to the family. Next were the salad rolls. These were the bride's favorite, but everyone else's least. Guess who won that battle? I explained that for the event they won't be cut because I'll get smaller wrappers. And to avoid the mess of dripping dip, we smeared the inside of the wrapper with a bit of spring roll sauce (sweet, spicy). I also suggested that these may not be as appealing in late September. The bride disagreed and who am I to argue. If there was anything that people wanted to lick the plate from, it was this. I made a homemade mayonnaise with sherry soaked morels. Drizzled that on lightly steamed asparagus tips, which were set on serrano ham. You don't see the serrano in the pic because three of the guests were vegetarian, so we were modifying the recipes as we plated. Here's that mayo: And the infamous parma hair bruschetta. I shared that joke with the family which they thought was very funny, but agreed with you all. Fresh tomatoes tossed in six year balsamico, fresh basil, parmesan "nests" with pinon. This also had split feelings. Everyone liked it, but they wanted more garlic. I explained that I try to light on garlic for social events like this, and they appreciated that, but we all agreed it could use a bit more flavor. Easy enough. And finally the entree plate. The Swedish potato salad was a huge hit. It uses white balsamico, a bit of dill relish, and a hint of dijon with celery, onion and potato. The beans were the only flop of the night, which of course is funny. I kept saying to Tyler, "I can't even boil beans. I'm such a failure." Joking of course, but apparently I can't boil beans! They were so salty that only one person finished them. The family said they would give me their recipe for the event. Their tips, salt only after taking it off the heat and add a handful of green chile. The two briskets were good, but nothing special to me. They unanimously preferred the harissa rubbed brisket to the standard recipe of garlic, salt and pepper. They debated for quite some time if they wanted brisket or a nicer cut. We ended up with brisket. I'll add some more notes in a second - general experiences with the event.

What a rush! Its over. I felt like you guys were with me. They loved everything except the salty beans - and they taught me how to make the beans. I need to clean and eat, but what a success! Thanks all - details tomorrow. Pictures coming.

I'm checking in. One hour til guests come. Everything is on track. I went a bit too dark on my alternative brisket - which ended up being harissa rubbed. Still looks tasty though. I used Pam R's method to cook. My beans are a bit salty so I threw a potato in hoping that's not just a wives' tale. Biscuits are in the oven, salads done...its all looking good. I'm about to get going on spring rolls prep and a few last touches, and keeping this kitchen clean just in case they find their way back to it. Now we'll see if the family can come to agreement on a menu. BTW, I made a mayonnaise and then added morels soaked in sherry - very, very good. That will drizzle on the asparagus.

Here's the dilemma on the cater tasting tonight. (recapping) The bridesmade has been my only point of contact and she worked up a very conservative menu. The bride contacted me late last week and didn't want the very conservative menu. Being inexperienced I said I would do tastings for both. I realized how foolhardy this was so I've compromised. I'll be doing a little from both menus. I figure the point is so they can see my skills - meaning they will have confidence that their food will be good, and secondly to figure out what they want. After this, I'll do menu negotiations but not another tasting (anyone disagree with this strategy?). So for tonight, my plan is to serve them the following, in this order, to highlight what I think they'll like and leave tastes in their mouth that make sense. BBQ chicken (dark meat only) on sweet potatoe biscuit Spring/salad rolls (sauce already inside) Asparagus/serrano spears with some sauce (I'm pulling out my sauce book next) Swedish potato salad (Nod to the mom) Bruschetta, tomato, pinon and parmesan Traditional brisket Fun brisket And I'll be serving them some fun drink. It will all be served on plastic since that's how the wedding will be.

Here I am at 5:30, having been awake in bed for over an hour, my mind going through the checklist for tonight's sampling. I'll report out on that later - lot's of problems to work through related to having a kitchen handy for this meal, but I won't for the cater. But right now I'm thinking about how my current supplier, Zanios, is charging me $2/lb for brisket - just standard brisket and Sysco is offering me Niman Ranch brisket at $1.80/lb. That's a no-brainer, but I've also heard these companies like to suck you in with a good price, then raise the rates once they have you. Any one have that experience?

It's funny that you should say this today. For the first three years that we were in town, we were invited to so many parties and get togethers. Fairly recently we must have been bumped from the A list, and our guess is that it's because we're already at the store so much. Today I heard about a party that we always have gone to and this year we didn't even know about it. Since we're not out as much, people don't think about us, and so we don't get invited. With the restaurant, we'll be even less out and about. We enjoy our faux celebrity and have built much of our business on it, so I hope we can find a way to stay out there.

For finishing salt, splurge and get something nice. And again, I would push for you to get the Big Tree Farms salt pyramids. HERE are the pyramids, and here's all of their salts Great products.

Hmmmm...a madeleine! I really want something that fits our style which is why I can't fathom doing chips and salsa or such. And I do like the idea of a small something from what I sell to entice other purchases. But, I really like the idea of a sweet and/or savory madeleine. Its the perfect style-fit for us. And while I don't sell them now, I certainly could. I've also been wondering about a salad as a regular not an option. A fist full of greens with a few toppers. Fills the plate. For those of you in the biz, do you pitch many side salads when they are included on the plates (v. not an add-on)?

That's really pretty ME. I love making French toast out of my pandoro...mmmm...egg coated, butter laden, syrup covered goodness.

I can see it now...scrawny Rob walks up to the biggest, burliest, hairiest biker, "Excuse me m'am, are you recreational or hardcore?" I'll have a 50/50 chance of living!