Planning an Event Menu I spend a lot of time in my head. Even when I'm in the kitchen I'm in my head. It isn't exactly meditative, nor is it 'in the moment'. I'm a caterer, everything is time sensitive. What's being made in the moment needs to be done in five minutes. One party is barely a wrap and the next one starts. If I'm not cooking a party I'm planning a party. We live for that moment in time that is coming, not this moment that is flying by too quickly.
Finishing my major head trip yesterday, a gentle email arrives prodding me for the menu plan for a project in October. Vision questing to the future, I'm back in my head. I need 16 menus without duplication, with variation and themes a must. Logistics, always a consideration, have to be thought through so one meal flows after the other. I've been home all night living in October. I'm not complaining. I'm making my case that I'm not a snob if I don't 'see' you at an event. I'm multi-tasking; living in the now and then.
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Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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