THE GOLD CHEF

I was recently commissioned to be the chef in a jewelry event. The said event will held at night and many are expected to come to the show as the host feature the latest jewelries and some jewelry display cases. To be a chef in this kind of event is new to me. I have been a chef for the past 10 years already and this is the first time that I will be doing a cooking job for a jewelry event of night. I was also told that I needed to submit the menu for the dishes that I will be cooking because there will be many guests from different sectors. This event is considered a high key event of the year.

A good friend of mine, also a chef, toured me in the venue where the event will be held and I can see that the boxes of jewelry are being piled already. According to my friend that we cannot touch the boxes for somethings might get lost and we will be the one to be blame. He also added that we should concentrate in the cooking of the dishes that we are commissioned to cook. Honestly, collecting jewelries is one of my passion, second to cooking.

I really cant just stop and be curious about what is inside the boxes that were transported in the venue. The organizer was very kind she showed me some of their finest collections. I was really amazed to see the valuable thing that was inside the box. I should be calling my self the Gold chef after this event because I am a chef of a jewelry event.

ADVANCE CHRISTMAS COOKING

I got a call from a chef friend and asked me if my schedule is vacant for the first week of December. It is because there is going to be a big celebration in town and he could not think of any chef except me to do this type of cooking. He added that it is going to be a marathon style of cooking and the event is expected to feed around 2000 people in one sitting. I am not new to this kind of big event cooking. I used to work for a charity foundation and feeding was the main function of that foundation. I said yes to my friend immediately.

The cooking event will happen on the 2nd up to the 5th day of December. There is going to be a feeding program of the culinary school as it celebrate its 10th year in the city. The entire feeding program will start from the breakfast up to the dinner period for the entire 4 days, it will be cooking and lots of cooking in the kitchen. The venue where the cooking will be held at the recreation area of the culinary school. This is going to be fun.

The culinary school confirmed my task and told me that there will be 10 more chefs that will participate in the huge feeding program and as the senior chef, I must meet with them to discuss the menu and the recipes that will be prepared for the 4 day long feeding program. I already started contacting the 10 chefs that will be joining in the feeding program.

I have the end of October to submit to the culinary dean the menu each day and the recipes that will be cooked in the event. The culinary school also told me that the dishes that we will be cooking must not be that expensive because chefs are very notorious for charging, especially for a big event such as this. I am very confident that my team of chefs will delivery well during the days of cooking. The recipes were already faxed to my restaurant and I need to review them one by one to avoid duplication in cooking. We plan not do recook a dish that is why I need to see to it that this won't happen. All things are set and read. Me and the chefs are very excited already for the event to happen this December. It is going to be a delicious December cooking as we chefs prove our skills in cooking.