CATERING IS MY PASSION Anything & everything that people go gaga over My husband does the cooking at home. Started a new job with an exploration park in N CA that serviced weddings and huge galas. Second week in I was informed I had a reception the next weekend with a very picky bride and her demon mother. The bride & groom already had 2 taste testings with the former chef, both recieving negative reactions. After reviewing the menu it appeared to me that the bride wasn't asking for anything unusual, she wanted a simpler variation of what was on the menu offered to guests. Prime Rib with no sauces, steamed vegetables as opposed to cooked in butter, vegetarian pasta with olive oil instead of a cream sauce etc. I naturally was a bit nervous, but the jitters quickly left when the event coordinator came to give me a big hug and informed me the bride, her parents and the groom were thrilled with the meal. I offered skewered shrimp kabobs to one of my first events that had 150 guests. Do you know how many kabobs had to be skewered? Over 600! A lesson learned and an item that quickly was 86'd from the menu.