A while back, I was asked to curate a menu for an event.
The person reaching out worked in the kitchen and wanted something that would truly impress their guests.
I was honored — and I did the work.
A few days later, I received the message:
“Thank you, Chef, but we’ve decided to go in a different direction.”
No issue at all. I wished them well and left the door open.
Two weeks later, a loyal client called.
They had a colleague who needed help executing a menu.
The event was coming up fast.
I agreed to take a look.
The menu came through.
It was mine.
I gathered the headcount.
Set expectations.
Priced it fairly.
And said yes.
We planned carefully, assembled the right team, and executed with intention.
The event was a success.
The relationship grew stronger.
It reminded me of something an older chef once said to me:
Crème de la crème.
Not as a compliment — but as a standard.
Because being a chef isn’t just about creativity or recognition.
It’s about responsibility.
Respecting the work.
Protecting the client’s moment.
From the stove, I observe.
Sometimes I learn.
Always I cook.
— Your Favorite Grouchy Chef
Big Stokes Food
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