First solo gig

I am very excited today. Tomorrow I have my first solo gig. I have always been focused on being a caterer, for that is why I chose to go to school. I am only halfway through my formal culinary education so I made the choice a long time ago to NOT tell people I am going into catering so I could learn the business through experience and classroom time. Of course those close to me, my cheerleaders, have all known my ultimate goal and subsequently requested a favorite dish from me from time to time. That has been a great practice ground, and I have honed techniques and strategies during these "dry runs." Now I have entered a new dimension. I got a call last week from my stepmother asking if I would like to try my hand at the "real thing" that is, cooking for people I don't know, and attaching my name to said efforts. Assured that this would be easy and really nothing I haven't done before, she made a simple request and I said yes. So now, I am really looking forward to making a favorite southern treat. The ubiquitous ham biscuit. Actually I am looking forward to making a hundred of those bad boys. Easy? Yes. Probably a little boring and redundant? Yes. But I cannot wait! They are due tomorrow for consumption on Wed. morning. I will be making them tomorrow so they will be ultra fresh when I deliver them. I am excited for the opportunity to make a little money for myself doing something I love. It's like my own Olympics. I have been training and dreaming about the day I finally started making money for myself not someone else. Cocky? No. Nervous? Yes. But I am sure the staff will enjoy my offerings, and hopefully call me for more. I still am not looking to go full fledged yet, as catering management is actually a class I start next week. I do hope though that I will field a random call here and there for an order. I feel like I can do this if it is only word of mouth, as the big caterers will always be a first option for most of these folks. Plan B is exactly what I want to be right now. I accept that really this should be my current station in life. I am not yet ready to run with the "big dogs" I know this. A hundred ham biscuits is not exactly a foray into the wide world of catering but a good start. I will finally get feedback from strangers, not afraid of hurting my feelings. I am thrilled! I have made my shopping list, and found cute boxes at the paper store, and am ready for the challenge. I have printed an invoice as required by stepmother's employers. (yeah, I felt like I was "playing office" when I designed and printed it, just like a little girl!) and competitively priced my product. I will take pictures and post them tomorrow. If the oven craps out, we'll have a rant, otherwise this happy chef in training will be back tomorrow.