Believe it or not, I actually managed the logistics pretty well! From packing out, to transportation and set up, it went pretty perfectly (even if transporting the food in the back of my Toyota Matrix was a bit nerve wracking). But of course, it wasn’t all smooth sailing. The greek yogurt parfaits took longer to assemble than I thought, and they didn’t exactly win any beauty contests. Lesson learned: piping bags and more time for on-site assembly are the secret ingredients for success. Or maybe just figure out another granola recipe that I can trust to stay crunchy if they are finished before the event.

The menu choices were on point, satisfying the taste buds of our esteemed guests. Well, mostly. Those romesco veggie cups were a bit of a letdown. Note to self: either revamp that dish or give it the boot. The punch should also be mentioned as something that could be improved upon. It was …fine at best? By the time I returned to pick up the serving platters, it had separated in a very unappealing way. While it was a bit of an afterthought, I absolutely cannot afford to make that kind of mistake again.

But, and here’s the kicker, I made way too much food. I was like, “Hey, I want everyone to be full and happy!” For a group of 35 people, I decided around 20 of each item was a good number; that way each person could have one of each type of item and a few people could come back for a second taste of each item if they chose to do so. Sounds simple and reasonable, right? Here’s the rub (which I distressingly did not consider beforehand): since there were two choices for each of 4 item types, that worked out to around 160 individual items. YIKES! That means each person would need to eat around 5 items. And, if I’m being honest, I ended up with even more than that originally planned 20 of each, particularly with the ham biscuits. TLDR; I went a tad overboard and ended up spending more money and time than I needed to, and many of the people ended up taking home lunch for their families with the leftovers. Great for their families, not so great for my bottom line. Oops!

Let’s talk about my service skills. Professionalism and politeness? Check. Warmth, effusiveness and magnetism? Not so much. I needed to turn up the charm. Some of this I can chalk up to stress… I was admittedly extremely nervous for my first real gig as a professional caterer. But the reality is that I need to play the part if I want to reach my goals. After all, this gig was all about leaving an impression and to make people want to hire me. Lesson learned: let loose, have fun, and leave ’em wanting more.

Honestly, when it came to the presentation, I think I knocked it out of the park! The food looked fantastic, except for those pimento cheese sandwiches.They weren’t problematic, but they were missing that “wow” factor. Note to self: next time, get fancy and use piping bags to create sandwich masterpieces. It’s all about the little details, my friend.

Now, let’s talk money. Budgeting? Yeah, that’s where things got a bit messy. Renting kitchen space nearly wiped out any earnings I might have had. Efficiency and right-scaling is going to be key here. Oh, and a friendly reminder to myself: crunch those numbers properly next time. Take the time to figure out actual costs of overhead and product; I can’t just rely on my instincts from working in restaurants here. “Do the work,” is a lesson I’ve learned time and time again… and it looks like this was another one of those times. Catering is an altogether different beast to restaurant operations, and I need to approach it with the respect and effort it deserves. Let’s not make enthusiasm and laxity my downfall.

The feedback from clients was overwhelmingly positive, but maybe a bit too polite. Next time, I’ll consider giving the guests a chance to unleash their inner Gordon Ramsay with some anonymous comment cards. Brutal honesty can be a powerful tool for improvement, right? Plus, if I add some optional lines for their name and email address, it can serve as a means of lead generation. After all, compound effort is key.

In the end, this catering gig was a delicious adventure filled with little victories and valuable lessons. I’m all about growth; with this experience (and all those to come after), I’m ready to take on the world one catering event at a time. Constant, consistent improvement is what it’s all about!

Side note: take pictures with better lighting.

The post My Very First Event, A Postmortem first appeared on Tasty Nate's Traveling Kitchen.

Every Friday, a delightful tradition unfolds in my kitchen as I prepare these mouthwatering Banana Pecan Pancakes for my beloved wife, Jackie, and our delightful toddler. As the aroma of these pancakes fills the air, excitement builds, knowing that a stack of pure indulgence awaits us. What makes this ritual even sweeter is the fact that these pancakes don’t require a drizzle of syrup. There’s no guilt, just pure satisfaction in every bite. So join me in this weekly pancake celebration as we relish the fluffy perfection, the harmonious blend of flavors, and the joy of guilt-free indulgence.

Flapjack Friday: Banana Pecan Pancake Perfection

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Ingredients

• 1 Box Jiffy Cornbread Mix

• 1 ea Banana, diced

• 1 C Pecans, finely chopped

• 1 tsp Cinnamon, ground

• 1 Pinch Nutmeg

• 1 T Flax Seed Meal

• 2 Eggs, beaten

• 3/4 C 2% Milk

• 1 tsp Vanilla Extract

• Butter, as needed for the pan

Directions

• Combine Jiffy cornbread mix, diced banana, finely chopped pecans, ground cinnamon and nutmeg.
• Combine eggs, milk and vanilla extract.
• Stir together wet and dry ingredients and allow to sit for at least 5 minutes and stir again.
• Cook over medium heat as normal pancakes, using a disher if available to ensure even sizing.

Recipe Video

Notes

• Thanks to the addition of flax seed meal, these corn pancakes achieve a fluffy perfection that will leave you in awe. The subtle banana-like notes of the flax seed meal beautifully complement the sweetness of the ripe bananas.
• I suggest grinding the pecans into a luscious, near-nut butter texture using a mortar and pestle or finely chopping them in a food processor. Their delightful crunch creates a delectable contrast, adding an extra layer of decadence to each bite.
• Don’t forget, the key to pancake success lies in the pan itself. Apply a thin layer of butter between each batch, allowing it to melt and create that desirable golden crust.

The post Flapjack Friday: Banana Pecan Pancake Perfection first appeared on Tasty Nate's Traveling Kitchen.

In the crucible of a professional kitchen, a razor-sharp knife is an indispensable tool. The undeniable importance of wielding a meticulously sharpened blade is undeniable, and learning to sharpen your own knife is an irreplaceable skill developed over years of patience and practice. It’s a dance of focus and precision that becomes ingrained in your muscle memory and inseparable from your sense of professional pride.

Perhaps the most difficult and most rewarding tools for sharpening a knife are Japanese water stones—an analogue sharpening ritual that goes beyond the mechanical monstrosity of a wheel grinder or the manual mundanity of a pass-through sharpener. The use of a water stone is a sacred practice that connects me to the rich heritage of culinary craftsmanship, where personal skill and persistence is rewarded with a superior tool and a closer connection to your craft. As I submerge these stones in water, I feel them come alive, their rough porous surfaces absorbing the moisture and changing in character, as if quenching a deep-seated thirst, their texture on my fingertips a nearly meditative anticipation.

Before me lies the coarse grit stone, the simplest and most ancient of tools. First, I must prepare the stone, flattening its surface, grooved from previous use. It is a ritual of reverence and restoration, ensuring the stone’s surface is flawlessly even, the first step in a journey to greater mastery. With sure strokes, I use a flattening plate to erode imperfections, creating a smooth plane. This act of preparation sets the stage for a precise and consistent sharpening experience; I embrace the journey of mindful sharpening, unlocking the stone’s potential with the reverence necessary for culinary craftsmanship.

With a fluid and deliberate rhythm, I begin the delicate dance of control and finesse. At the lower grit, I can feel as each stroke reshapes the blade’s edge, grinding down the uneven metal, leveling the bevel and massaging the flaws of use away. As I progress to finer grit stones, less metal is removed but the edge is refined, smoothed, left more beautiful with each new grit. Each stroke is done, consistent angle held with a focus and deliberation all consuming, the meditative experience of care and attention to one’s immediate reality. The highest grit stone, its surface barely coarse enough to grind, unveils the true essence of the blade—a mirrored bevel and razor’s edge.

Behold—a reborn creation, brought again to its original form, only slightly changed and ready for the days ahead. This is no ordinary tool; it is an extension of my very being, a symbol of my unwavering dedication to my culinary craft. Through regular honing and meticulous tending, a bond is cultivated between chef and tool, a symbiotic relationship of mutual care.

Indeed, sharpening with Japanese water stones is more than a chore—it’s a heartfelt homage to the culinary arts and a nod to the lineage of chefs. It serves as a timeless bridge, connecting me to the rich tapestry of culinary traditions while giving me a regular opportunity to reflect on my personal journey and to reify my commitment to my craft.

To all my fellow culinary enthusiasts and professional peers, I extend an invitation: embrace this art, immerse yourselves in the realm of sharpening with stones (be they waterstones, diamond stones, glass stones or ceramic) and discover the transformative power they hold. May your blades remain sharp, your chives dry, your parsley green and your left forearm hairless.

The post A Meditation on Manual Knife Sharpening first appeared on Tasty Nate's Traveling Kitchen.

Honesty

is admitting when you make a mistake and providing thoughtful, actionable feedback even when it’s uncomfortable.

Honesty plays a vital role in maintaining a high standard of quality and fostering a positive working environment. It entails admitting when a mistake is made, whether it’s overcooking a dish, misjudging seasoning, or missing an order. Embracing honesty allows for timely corrections and prevents errors from affecting the overall dining experience. Furthermore, being honest means providing thoughtful and actionable feedback to colleagues, even when it may feel uncomfortable. Constructive criticism helps in improving skills, refining techniques, and promoting growth within the team. Honesty in the kitchen cultivates a culture of transparency, trust, and continuous improvement, ultimately leading to culinary excellence.

Integrity

is never taking shortcuts, even when you’re busy.

Integrity holds significant importance in maintaining the highest standards of quality, safety, and professionalism. It means never succumbing to the temptation of taking shortcuts, even when the pressure is high and time is limited. Chefs and kitchen staff with integrity prioritize upholding ethical practices, following recipes meticulously, and adhering to food safety guidelines, regardless of the circumstances. They do not compromise on the freshness, sourcing, or preparation of ingredients, ensuring that customers are served exceptional meals every time. By embodying integrity, professionals in the kitchen demonstrate their commitment to excellence, professionalism, and the well-being of their customers, establishing trust and loyalty among diners and their peers. Ultimately, integrity in the culinary world safeguards the reputation of the establishment and contributes to its long-term success.

Respect

is treating your peers, the product and the restaurant with the care they deserve.

Respect is the cornerstone of professional kitchen etiquette. It involves treating your peers, the product, and the restaurant with the care and consideration they deserve. Showing respect to your peers means valuing their opinions, supporting their growth, and fostering a positive and collaborative work environment. Respecting the product entails handling ingredients with care, using proper techniques to bring out their best flavors, and maintaining high standards of cleanliness and hygiene. Additionally, respecting the restaurant involves upholding its reputation, following protocols and procedures, and taking pride in delivering excellence to customers. With a deep culture of respect, professionals create an environment of mutual support, elevate the quality of their work, and contribute to the overall success and reputation of the establishment.

Focus

is keeping unnecessary distractions for when the work is done.

Focus is a vital skill that ensures efficient and precise execution of tasks. It involves the ability to concentrate on the immediate job at hand, minimizing distractions and keeping unnecessary interruptions at bay until the work is completed. In a fast-paced and demanding environment, maintaining focus allows chefs and kitchen staff to prioritize their responsibilities, adhere to time-sensitive cooking techniques, and deliver dishes with accuracy and consistency. By staying focused, professionals can effectively manage their time, coordinate with team members, and maintain a high level of attention to detail, resulting in improved productivity and the creation of exceptional culinary experiences. Moreover, cultivating focus in the kitchen demonstrates discipline, professionalism, and a commitment to delivering the best possible outcomes for customers and the overall success of the restaurant.

Teamwork

is recognizing that it is your job to do whatever is necessary to make the restaurant successful.

Teamwork is the backbone of a successful culinary operation. Each team member must recognize that the ultimate objective is to make the restaurant thrive, and that each individual has a crucial role to play in achieving this goal. Teamwork in the kitchen means understanding that one’s responsibilities extend beyond their own station or tasks, and being willing to do whatever is necessary to support the collective effort. This may involve seamlessly assisting colleagues during busy periods, communicating effectively to ensure smooth coordination, and willingly taking on additional responsibilities or tasks to alleviate the workload of others. By embracing teamwork, professionals foster a sense of unity, cooperation, and shared purpose. A cohesive team in the kitchen enhances efficiency, boosts morale, and enables the delivery of exceptional culinary experiences that leave a lasting impression on guests.

The post The Five Pillars of Professionalism in the Modern Kitchen first appeared on Tasty Nate's Traveling Kitchen.