Helping the Struggling Caterer - 1st Episode - How to create a new recipe

Nordonia Hills News

Here are some clips from the podcast. You must listen to the whole thing:
How do I come up with a new recipe? I'm not really sure. I just go to the stove and I light it and I put a pan on there and then I guess the culinary ancestors whisper. I don't know what it is. It's really weird. Maybe it depends also on, on which cuisine we're doing, whatever we're feeling.

It comes to you and you just cook and you just, you're just in the minute, you're in the moment and you feel, you know, just the love of the food and you're just like, yep, that's done, that's not done enough. Wait, and, you know, timing is just automatic. There's no, there's no rhyme or reason to it. I guess it's just, it's just a passion for the industry or just for food in general.

But the recipes I have created, I have no problem sharing. There's a ton of them. A ton of them. For example, I don't even have names for 'em. We did a really good, Mexican, we've done Jilo. We, I have 20 different kinds of chilies. We have Peruvian chilies, we've got Mexican chilies, all different kinds of chilies.

It can't be mellow because if you're mellow, then you, then you just don't even know you're eating. You're just like, Hmm, that's normal. Right? So when you bite into it, you've gotta have the heat from the stove number. It's gotta be hot. Number two, it's gotta smell great.

It has to smell great. So when you're cooking, if it's not filling up your house, it's probably not worth cooking. Throw it away, start over. And that lures you in, right? So you get the smell, the beginning smells of the aromatics that kind of draws you in. Draws everybody in. Oh, what are you cooking? And that builds up the anticipation.

So even if you do kind of muff it up a little bit, people will be like, you know, they've been smelling it and now they see it cooking. So even if you're like off base by one or two degrees, they'll be like, oh my God, it's so good. I mean, you know, that's right. Right. God, that's a secret of the trade. But if you do the recipe on point, then, then you can get whatever you want.

Right? Because even the most callous soul, even if for a brief moment is soothed. buy food, good food, not processed food. Processed food's terrible and it's bad for you, so don't do that.

Very fortunate. I love what I do. So what we'll do now, is, we will start going through for all of the caterers out there, for all the caterers out there, times are tough, right? So we all know that. And what, what I want to do is, helping the struggling caterer. So let's start a series called The Struggling Caterer.

And this is gonna be a bare bones structure, right, with no frills. You want to cater, you love the food, you wanna do it, but you've, for some reason, you think you need like a million dollars and although there is some money up, , licensing regulatory agencies and all that other stuff, even that can be, you know, spaced out in anyways.

So for all the caterers out there, don't give up. Don't give up. I know that sometimes the market that you're doing is probably, you know, saturated with the long-term people. But that doesn't stop us, and it shouldn't stop you either.

So you just gotta find your niche, you gotta find your lane, and, uh, we'll help you find it. Until next time.