Things changed with an email that came into my inbox from Goldman Sachs. I didn't pay much attention to it until a friend of mine who attended a previous cohort said it was a huge opportunity. She even mentioned that exit strategy was part of the curriculum. I applied and was accepted but was really torn about my participation. Did I want to spend more time developing a business I was thinking of selling?
As the owner and executive chef of The Raging Skillet, a cutting-edge catering company based in New York City, I rarely get calls to cater mainstream event spaces. But a nightclub in Gowanus, a factory in Queens, an old synagogue-turned-goth party space on the Lower East Side? That's where we hold court.
In the Greenmarket on Saturday I bumped into my friend who I hadn't seen in a while. "How is life? How's catering?" he asked. Life is good -- that part is easy. As for catering, I was familiar with that assumption of severe dichotomy (great life, horrible work). "Busy!" I affirmed -- the expected response. And then I added, "Kind."
To get further insight on what kitchen elements make a caterer's job even easier, I talked to Jamie DuMont of New York-based Creative Edge Parties.