I find it dreadfully painful and laborious when in the throws of it, but at the same time there's a sense of exhilaration coupled with act of accomplishing the monumental task of feeding dozens if not hundreds of people food lovingly prepared. It is precisely because of this labor of love that I tend to get amnesia once the job is complete. When euphoria really sets in, I want to do it all over again... and maybe for twice as many people the next go around. This feeling is further stoked by the fact that the catering industry standard is to mark up food and services by approximately 600% above cost... it makes the pain melt away very effectively.
Since I have chafing dishes and all manner of equipment necessary, along with as many food/ingredient connections as any caterer could possibly desire, I've decided that the only missing piece is a website which I'm in the process of having designed by a good friend so that I can ply my services more effectively.
About Me
Rachel is the R&D chef at Veronica Foods Company, and graduated at the top of her class at Organizzazione Nazionale Assagiatori Olio di Oliva and holds an ONAOO Certificate of Sensory Aptitude deeming her an expert olive oil taster. She is uniquely focused on all aspects of olive oil including and specifically using olive oil as a "spice" in chemistry driven culinary applications. As an olive oil evaluator, educator, chef, and gardener she enjoys life to the fullest whilst blogging about her olive oil-centric culinary journey.
My Kitchen Garden
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