OCD Much? Catering disaster

The Reality of Catering: A Lesson in Perfectionism

When I had my own catering business, the stress was real. It was never a walk in the park, but I was always up for the challenge. I pride myself on being smart in the kitchen and ensuring that the food was always good. Every event was a reflection of my dedication, passion, and drive to deliver quality. However, yesterday, as I attended a year-end function with a braai, I couldn’t help but reflect on the vast difference between my standards and what I witnessed.

The day started with promise—chicken, lamb chops, roast beef on the spit, pap, and an assortment of salads: potato salad, three-bean salad, and a green salad. The menu itself was full of potential. But, oh, the execution… Well, let's just say it left a lot to be desired.

The Meat Disaster

Being in the catering business, especially during the summer, one thing I know for certain is that meat safety is everything. Serving meat in the heat of South Africa’s summer requires precision, professional handling, and above all, a focus on hygiene. Unfortunately, the catering team failed on all fronts.

The chicken was leaking juices, which meant one thing: it was undercooked. Not only is that unsanitary, but it’s also downright unsafe. We’re talking about a serious health risk here, especially in such high temperatures.

To make matters worse, the boerewors (sausage) was still raw on the inside, which is just unacceptable. Cooking on a spit may sound like a great idea, but in the heat of summer, it’s simply not the best method for large crowds. When you're catering in these conditions, safety and proper cooking techniques must always come first.

The Salad Struggles

I’ll admit, I’m not eating meat right now, so I wasn’t too bothered by the meat issues, but the salads were another story altogether. The potato salad was a far cry from what I consider a good dish. The potatoes were hard, and there was no flavor to speak of. Come on, in South Africa, we have Aromat, a spice that can turn any meal around in seconds. A sprinkle of that and the potatoes would’ve been transformed into something delicious.

The three-bean salad also left a bad taste in my mouth, though it wasn't the beans themselves that were the problem. No, it was the overwhelming meat spices that had somehow found their way into the mix. Not only did it taste like meat, but it also defeated the purpose of offering a vegetarian option!

The Overall Experience

As I watched everything unfold, I couldn’t help but notice the lack of attention to detail. The tables didn’t have tablecloths, and the bain-maries (those large serving trays) were not being handled with care. My chef training has always taught me that proper sanitation, temperature control, and presentation are essential when serving a crowd—especially in such conditions.

The flies were relentless, buzzing around the food, which only added to the chaos. The knives just hanging around on the table were another telltale sign of a lack of professionalism. And to top it all off, there were chairs as if there were going to be speeches—yet there were none.

It was a disaster. A perfect storm of poor planning, lack of experience, and, honestly, a failure to take the necessary steps to ensure the event went smoothly. As much as I was disappointed, I couldn’t help but feel grateful for my experience in the catering business. I’ve learned the importance of perfectionism, of addressing the needs of your guests, and making sure every detail is just right. If I were running a catering business now, I’d ensure every dish is prepared safely, every table is set beautifully, and every guest is looked after.

The Silver Lining

Despite all of that, I do miss the good old days when I ran my catering business. The pressure in the kitchen, the challenge of delivering on time, the joy of seeing people enjoy the food I worked so hard to prepare—it was never a dull moment. I thrived in those moments of chaos, and while this particular event was a flop, it reminded me why I loved the fast-paced, high-stakes world of catering.

Unfortunately, the rain ended the party early, cutting the event short. It was a fitting end to an epic fail. But, as with any experience, it was a lesson learned. Catering is an art that requires precision, professionalism, and a passion for the craft. It’s not just about throwing food together—it’s about ensuring everything is perfect, down to the smallest detail.

Maybe someday, I'll get back to it, perfecting every dish and ensuring every client is completely satisfied. Until then, I’ll cherish the lessons I learned in the kitchen and remember that no matter how stressful, the results are always worth the effort.