Think I just pooped a bit.
The organization I work for, Project Angel Food, is supported mostly by private and corporate charitable donation. In fact, it's around 80%, and considering we're a long established charity in the heart of Hollywood, many of the donors are the super-rich and famous. I can't even tell you how many or who, but the Hilton Family is a massive donor, as is Loreen Arbus, Shirley Maclaine, and a bunch of others I haven't met or seen yet. Well, that's about to change, as I am cooking for a bunch of them on Tuesday.
Every year there is a "Board" meeting, the board consisting of some of our high-level donors and they are basically briefed on the state and health of our organization, and treated to a lavish spread of treats made by us. I have no budget, I can literally buy anything I want, spare no expense. Essentially, it's an Hors d'œuvre buffet consisting of 7-8 savory items and 2-3 dessert items, and I am in charge of the savory. I hate pastry cooking so this suits me fine.
What wasn't immediately clear to me was who I would be serving, as I don't think it had quite sunk in. What I was planning was wholly inadequate until a fellow cook informed me that the last guy who did this gig got hired by the freaking Sinatras as their personal chef, a job he still holds today. Reality sunk in, I got nervous and understood that I simply wasn't trying hard enough. My menu has to be immaculate- pile on the caviar, baby... and it will be. Eep!
What's really freaking me out is most of the stuff I want has to be shopped, meaning I simply can't order it in, as Sysco, the main crap-ass supplier for most restaurants, doesn't carry the shit I need. This means I shop all weekend, and crank out the goods on Monday and Tues. I am quite nervous, as not only will I have to pull this off, but then I'll have to be there and talk to them about my work. I make the arrangement, they will critique IN FRONT OF ME.
It's a little like being on Top Chef when they surprise you with the guest you'll be serving, and the tiny person inside you squeaks, "oh SHIT!"
Anyhow, I'll take lots of photos and show them to you after it's all over.
Every year there is a "Board" meeting, the board consisting of some of our high-level donors and they are basically briefed on the state and health of our organization, and treated to a lavish spread of treats made by us. I have no budget, I can literally buy anything I want, spare no expense. Essentially, it's an Hors d'œuvre buffet consisting of 7-8 savory items and 2-3 dessert items, and I am in charge of the savory. I hate pastry cooking so this suits me fine.
What wasn't immediately clear to me was who I would be serving, as I don't think it had quite sunk in. What I was planning was wholly inadequate until a fellow cook informed me that the last guy who did this gig got hired by the freaking Sinatras as their personal chef, a job he still holds today. Reality sunk in, I got nervous and understood that I simply wasn't trying hard enough. My menu has to be immaculate- pile on the caviar, baby... and it will be. Eep!
What's really freaking me out is most of the stuff I want has to be shopped, meaning I simply can't order it in, as Sysco, the main crap-ass supplier for most restaurants, doesn't carry the shit I need. This means I shop all weekend, and crank out the goods on Monday and Tues. I am quite nervous, as not only will I have to pull this off, but then I'll have to be there and talk to them about my work. I make the arrangement, they will critique IN FRONT OF ME.
It's a little like being on Top Chef when they surprise you with the guest you'll be serving, and the tiny person inside you squeaks, "oh SHIT!"
Anyhow, I'll take lots of photos and show them to you after it's all over.