I’ve just finished reading “Start With Why” by Simon Sinek and I had one of those lightbulb moments. I do start with why when I’m cooking; I do it all the time.
When you stop sweating the “small stuff”, all those very tiny little details that are important only when you set yourself the highest standards for a 3 Star Michelin Chef and you start living for the “wow” when they receive their plates and the “mmm” when they taste it, all the way until the empty plates come back to the kitchen. That is my why and it is what I keep in mind when I start prepping a meal for an event.
Does it really matter if all the slices of tomato on 200 canapé-sized quiches are aligned and symmetrical? It does to me (I must have been a sushi chef with a passion for perfection in a past life) but that’s not a starting point, any dish should look tidy, fresh, appetising and colourful. Can you apply this to your Grannies pies – oh yes! Can one of those pies be served at a wedding in a fancy castle? Yes, if that is really what you want.
When you choose the menu for your event, keep in mind why you are gathering all of your friends and family around you or your best clients or the people you want to become your clients. The food you serve should be reflecting your why.
When you pick a caterer you have to feel safe, when you choose someone that really cares for your events then you can really sit back and relax.
If you have decided to do your own cooking, don’t forget to keep in mind the “why”. Positive vibes will guide your hands and help you to prepare a great meal.
Chiara Scipione is a chef and food blogger living in Edinburgh, she works with every one of her customers to create a unique eating experience whether private dinning for 2 or wedding for 200. Find out more www.italianfoodwithstyle.net