As caterers, we are all service industry professionals, business owners, line cooks or chefs who dabble in bookkeeping, advertising and/or networking social and otherwise. Our obligation is the inconvenience of integrity. We learn our timing and patterns to get all this in as well as efficiently produce what we all spend our hard-earned money on, one perfect meal (fingers crossed). Again, as a caterer or chef you watch as much as you act: customer rushes, inventory, hot spots (grills or ovens), trends and flops. Making much of my experience in on the line or in the bakery merely a change of timing, ingredients and patterns. We know what we need to do to adapt and succeed, in any situation. Other than the cessation of the market.
Thankfully I do exclusively private work, feeding some wonderful people and for some providing exciting food who have difficulty eating. I cook to make a difference, even for a meal and am proud to be on the front line for those who need help. Most people are not in a position to order catering or serve it during this crisis. My reach was becoming more and more limited while people were needing more ways to eat better at home and be out less risking their health during this pandemic.
“The ultimate measure of a man is not where he stands in moments of comfort or convenience
But where he stands in times of challenge or controversy.”
~ Dr. Martin Luther King Jr.
Frustrated, exhausted and brainstorming. My wife and I frequently had conversations on this topic and almost every time came to the conclusion of my recipes and spices. Spice blends I created through research, work experience, taste and development to accommodate modified diets in my work (Gluten-free, vegan, vegetarian, athletes, trainers, diabetics, hypertension patients and immuno-compromised guests).
These are the flavors I use in my everyday cooking and have had on hand for years. I’ve successfully implemented them in menus and kitchens from country clubs, yacht clubs, catering for professional sports teams, hotels, corporate training facilities, restaurants, dining rooms and for my catering business. If I could thermally bag and ship them, I’d be able to cook with my family or friends from anywhere and extend my reach to the entire country while making an affordable gourmet product! Leading to our line of signature spices:
· BBQ Dry Rub
· Taco Spice
· Crack Asian Spice
· Churro Dessert Sugar
· Citrus Parmesan
· Italian Herb Blend
· Jamaican Jerk Rub
I’ve attached a few recipes for those who have already discovered our spices (on every pack as well) and those ready to try them, here is one for you.
Be and treat others well and always Follow Your Bliss.
Citrus Alfredo Sauce
½ medium onion small diced
1 shallot minced
1 clove garlic creamed
1.5 oz. extra virgin olive oil
4 oz. white wine
12 oz. half and half
4 oz. package of Follow Your Bliss Citrus Parmesan
Salt and Pepper to taste
Three sprigs Italian parsley chopped fine (garnish)