Initially it looked like the break from getting back on track with a career wouldn’t last very long. A close family member, who knew of my passion for cooking and all things culinary, threw me the opportunity to cater a small event for her. I was immediately elated and excited at the chance to do something I loved and get paid for it. I threw myself into planning for it and although it was a small affair I wanted it to be memorable and I wanted to have fun. The menu I came up with was just that. There would be a few healthy items, even one raw (living food) dessert but I was intent on making everything delicious! It was all going well until the day before the event. I was going to make small Japanese stuffed eggplant but every supermarket in Denver was out of them and most of the purveyors said they would be receiving a shipment within the next day or two. That would be one or two days too late for me. Okay, I had all the other ingredients for this dish so there was no option to switch gears and come up with another dish altogether. So I buckled down and went with Chinese eggplant and decided to stuff them then cut them into smaller, more bite-sized pieces to serve. Not my ideal plan but I thought it could work, and who would know what they were missing anyway? Still, I was really disappointed. When I get my mind fixed on something I have a hard time switching gears. At least one crisis was averted.
Until the next day that is. While making the mini brioche rolls, which I had added fontina and figs to, it was clear those “star” ingredients couldn’t really be detected once baked. Seriously?!? With only hours until the event I wasn’t sure what to do. Instantly, a thought came to mind. I begged my Dad to run to the store to buy me some mascarpone and more figs which he very kindly did – thank Goodness for good roommates!!! I quickly whipped up those two ingredients into a fig cheese spread and taste tested it on the brioche rolls. Success!!! It was to-die-for. Another crisis averted – things are going well so far. This must be a sign, right?
After working for over 2 days straight, with little sleep (which I learned is the very nature of catering on a one person crew) I packed everything up and headed over to the event site. I was told there would be a wine tasting and the thought occurred to me, “I can finally drink on the job and not get fired!”. That put a huge smile on my face as I looked forward to relaxing over a glass of wine once everything was set up. Some of the dishes needed to be finished on site so I wasn’t completely out of the woods yet.
I arrived, set up and began to finish the final preparations. I put the stuffed eggplant in the oven, set out the spring rolls and dipping sauce, arranged the raw macaroons on platters and set the brioche rolls out with the spread. I turned my attention to pan frying the polenta triangles and the first one I set in completely stuck to the pan. “Ok”, I thought, “just turn up the heat”. I confidently added more to the pan once the heat had increased but to my horror, as I stand prepping this in front of guests starting to stream in, they all stick! What???? Was it my oil? Was it the pan? Was it the heat source? Oh my gosh, this is not okay. Panic. Panic – check to see if anyone is looking and detecting my panic. Coast is clear. Ok, regroup….alright, try the polenta with the haystack of beef without frying it and see how it tastes. Of course, I am thinking this is an epic fail and that it will not be good and I will end up losing money on this job because I can’t quite charge them for a dish I can’t serve. I decide to discreetly do my taste test turned away from the “audience” that is gathering around the kitchen island munching on food. And, I can’t believe it, it is really good! Wow, unbelievable, I have somehow averted another crisis. Again, this must be a sign.
Not so fast, there’s still eggplant in the oven which I take out thinking it should have had plenty of time to cook thoroughly yet the bottom of the eggplant is still woody and raw tasting – not really what I was going for. Another momentary panic as I realize the event has been going now for at least half an hour and I still haven’t put out all the food. Boy, what a novice am I. But, okay, I’m learning fast how to regroup and stay calm under fire so I just put them back in the oven for another half hour or so. When they came out and I sliced and plated them they were a hit. Here we go again, I felt distinctly that God was literally helping me at every turn. I was so honored at the kudos the guests were giving me about the food. I was beaming with pride and joy for a job well done (at least they couldn’t tell I was sweating the bullet until then). As the event wound down guests were still noshing on my little goodies and asking for recipes, wondering what was in the brioche spread that made it so delectable, etc. It was a wonderful moment. I felt accomplished at something I truly have passion for. And, oh, the wine was fantastic. I’m quite sure it helped calm my nerves during the tense moments. The only down side was that I was absolutely exhausted and still had to clean up, pack up and leave the place spotless. Whew – what a job. But, probably the most rewarding job I had ever engaged in, for profit that is.
That same week another close friend called me with two catering referrals. I kept thinking to myself, “Am I starting a catering business?”. I wasn’t planning to and certainly hadn’t pursued doing so. It was just falling into my lap. Only a little over a month had passed since I arrived in Denver and it seemed as if God was sending me some clear signals that my career would be in catering. This all energized me immensely. Yet, there were some hesitations lingering in the back of my mind. I had contemplated catering as a profession years ago and had come to the conclusion that it wouldn’t be my first career choice for a few reasons. Mainly because it would be a lot of work just leading up to an event – like, working 18+ hours a day for a few days depending on how big the event would be. Then there was the aspect of burn out….which I didn’t want to happen since I so enjoyed treating my friends and family to my culinary experiments. It would really be a shame if I lost my passion for cooking altogether due to a high stress, intense catering business. Then there was the looming thought of finding my purpose. The purpose God had fashioned me for. I struggled with the thought that God would create me to prepare food for people for a living – where was the “do-gooder” aspect of that? If I looked at it a few different ways I could squeeze a few ideas out but I wasn’t really sold on any of them. So, for the next few weeks I wrestled with this crazy start of a new career and the doubt that it was what I should really be doing – or wanted to do.
Nevertheless I had fun creating quotes and fantasizing about the two other events. They seemed to be just about locked and loaded. Until everything fell apart, that is. Suddenly, I lost one bid then the other bid was reduced to a level that I would not make any money on. So, this is the wake-up call. I knew it was too good to be true. The last nail in the coffin was a big one. I stumbled upon a website that eluded to the law that dictates any food for sale must be prepared in a commercial kitchen. More specifically, it was illegal to prepare food for sale in a home kitchen. In spite of the fact that I wasn’t 100% committed to catering as my ultimate purpose, this was a blow to me. To my ego and to my faith. As soon as I learned of this I walked down the hall to my bedroom and heard God saying, “I didn’t say it was going to be easy”. I was really down about this. If not catering, then what? It all seemed to be going so well. What a cruel joke. What was the meaning in all of this?
It took a few weeks but it became clear. There were a few things at work. The first was the amazing desire of my sweet friends and family to see me succeed in something they knew I could do, and do very well. It made me feel so honored that they thought so highly of me and my skills to have thrown those jobs my way. Second, it reaffirmed my prior decision that catering is not my passion. Food is a passion, but not necessarily catering of food. Good distinction to make for oneself. And, lastly, I realized, God has gifted us all with so many talents and he lets us choose how we want to use those talents, or if we want to use them, I suppose. But, for me, my soul and my gut had been building up to identify my highest calling, the one that will bring God the ultimate glory through me. And, it was clear that catering, although a great profession, was not the one for me.
Second “experiment” failed. Back to the drawing board.






















