Hot mess.
My babies
I got it into my head this summer that I will be a gardener. Yes, I already realize the irony in this, as I have yet to keep more than two plants alive my whole life. And one of those plants is still on the fence. But I get a ridiculous amount of sunlight on my patio, and I spend a ridiculous amount of money on tomatoes every summer, so why not….right??
The lessons we learn
On Sunday I ventured back to culinary school, a place I had not set foot in since my final exam in the first few days of 2007. Although I always meant to go back and see all the changes that had been made in the years past, it took the sad and surprising passing of my beloved teacher, Chef Mial Parker, for me to return.
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Holidayland!
December is my favorite month of the year by a long shot, although for those of us in the catering industry it often feels like running a marathon from Thanksgiving weekend until the holidays pass us by. From my feverish quest to send out the first holiday card of the year, to my somewhat psychotic search for the PERFECT gift, I embrace the holiday season in all of its madness.
In this somewhat depressing economy it becomes even more important to get out there and stimulate our economy….especially when at all possible to support the local communities that we live in. Whether we are shopping for produce at our Saturday morning farmer’s market, or frequenting the local boutiques, it’s important that we all take a few minutes to think about what it takes to keep the world we live in thriving.
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Alameda Women in Business Network presents….
“Celebrating Women’s Wellness”, an event featuring local female-owned businesses that focus on making women’s lives a little bit sweeter. Featuring Chef k2, Raelene Redman Massage Therapy, GO Fitness, Symmetry Chiropratic, Shay’s Cafe and Herbs & Spices, Dazzle Cupcakes and Confections and The Executive Moms Coach
Birthday Dinner – 70 people
Those of us who live in catering land often talk about how much work goes into making our clients happy behind the scenes. Sometimes, it doesn’t seem real how long it can take to make a high quality dish from the moment of its inception to the second it’s placed on the table. This last minute birthday dinner for 70 people kept me running on my toes for a full week, but I found that once I arrived at the event the hectic pace slowed considerably and I was reminded just how much I love my job. There is a rhythm and a groove you fall into when catering….and I love it. I love it so much.