Defining what a it means to be a chef is a tricky thing. It's often easier to simply list what a chef does without getting into the metaphysical aspects of "being" a chef.

One of the things a chef does is make menus. And me, I'd rather clean the grease trap.

I realize this may be professional heresy to admit I hate making menus, but it really brings me back to my graphic design days of dealing with clients who can't articulate what they want. And as a graphic designer, your worst client ever will always be yourself. It's the same with being a chef.

I've got another Farestart dinner coming up on April 9 and I have to submit the menu before I leave for vacation. I kinda know what I want, but it's a challenge to come up with something that will be broadly appealing but also interesting and just a little unique. I know I'm not an innovative chef, my forte is solid flavors done very well; approachable food to expand diners' horizons.

The problem is that there's always this pressure to come up with a menu that represents "me". This is where the worst client aspect comes in. Who am I as a chef? Sometimes I have no frickin' idea. This problem would be a lot easier to answer if I were a restaurant chef instead of catering chef. In the restaurant environment, I would constantly be creating and trying different ideas to see what works.

But, that said, I do have an idea where I'm going with this menu. It will be asian-influenced and we'll have cake for dessert. I think if I just take it course-by-course and come up with some good flavor pairs that will be appealing, I'll figure it out. And so back to work now!

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