08/19/2024
Another event in the books, but this one was a little different. Instead of the usual bulk catering order of BBQ and sides, I was given the opportunity to cook for a more intimate birthday celebration celebrating 3 birthdays, 20 people, and some amazing food.
The hosts wanted Lamb Chops and Sausage Pinwheels with Spinach with some charcutterie boards to start the night. Dinner was a Crab-Topped Filet Mignon with an Ol Bay Cream Sauce and Pecan Brown Sugar Crusted Salmon, Roasted Brussel Sprouts, Potatoes Au Gratin, Cornbread and rolls.
To say we hit it off was understatement.
Not only was it a new set of foods, ingredients, cooking techniques that all came with their own hurdles and learning curves, but it was also a reinforcement of everything I've learned in kitchens up to this point. Organization, prep, time management all amongst the lessons of this event.
Most importantly, working in someone else kitchen with guests walking around taught me it's also OK to smile while you cook. We got to talk, laugh, sip a drink here and there all while doing what I love to do- which taught me that this isn't worth it if you're not having fun. I want to thank my host for taking this chance on me and for all the love and compliments the entire time we were in the kitchen. This event has opened up a new chapter and I'm so excited to see what's next!
