Adapting on the run : A Chef's Tale of Culinary Agility in the Sydney CBD

Blue swimmer crab cannelloni

In the whirlwind of running a private chef and busy catering business, there's always an element of unpredictability. My wife often jokes with me, especially when I'm bone tired after crafting unforgettable experiences for our clients, saying, "We won't be doing that anymore, will we?" It's true, we're constantly revaluating our service, menus, pricing  and strategies. But when it comes to the demands of our clients, I'm often a "yes man."

Whether it's fetching flowers to set a beautiful table, buying a pack of cigarettes for that one single guest, or whipping up a spontaneous cocktail with tequila, our job is to fulfill our clients' wishes.

Recently, we faced one of our biggest challenges yet: catering for high-profile individual in a downtown Sydney office block.

Months of meticulous planning led to a well-crafted menu, suitable for all. Or so I thought. But just as were ready to serve, a moment of unpredictability ensued. The guest of honour’s assistant calmly stated that the menu wasn’t acceptable, as it contained many of the foods that she couldn’t or didn’t want to eat.

In the heart of Sydney, on a Wednesday evening, options were limited. We had to think fast, adapt, and overcome. Sending a chef on a mission to the local supermarket, we improvised a last-minute menu that would appease our guest of honour.  With three dishes created on the fly.

With some effort and thought I plated up three dishes just in time. From the perspective of the dining room, it was seamless. No one suspected a thing.

This is the reality of our world. We thrive on challenges, turning culinary crises into culinary triumphs. It's not just about cooking food; it's about navigating the unexpected with finesse and flair. And in the end, our clients are none the wiser.

That's what we do. That's our passion. And that's why we love it.

One of our improvised last minute dishes