Yeah, I think I told you this before. I don’t really like cooking much these days. I grew sick and tired of slaving over the stove for my boys and was always thinking what I could be doing in the meantime to make money. One of the entrepreneurial gigs I got going was a small catering business. The habit of not wanting to cook kind of grew on me, which was just as well because when was I going to find time to devote all of my attention towards running the business. So I hired a cook and got her two assistants to help with the cooking preparations, the cooking itself and the cleaning up afterwards.

That gave me a load off. I could now focus on getting the business in and turning in the food orders. We’d have our regular meetings, always stressful, because these guys weren’t so used to following orders so quickly. They were poor folk and hadn’t had much work opportunities before. All they knew was that they loved to cook. And so I let them. I also let them go wild with cooking up new ideas, if you will. But, invariably, if we were catering for a function, there would be requests on what to cook and what the hosts wanted to treat and serve their guests with.


All we could do was comply. But do whatever they were used to better. Hard work it was but we clicked well. We all had passion for the jobs we were doing. Down the line, new ideas and new passions started to grow on us. We were very interested in serving up ethnically, or should I say, culturally diverse dishes. This would be more hard work for us because they were learning curves for the kitchen staff. They were going to be doing dishes they’d never in their lives tried out before. I budgeted for training time off for them.

I sent them to cooking school. No longer would they be doing just a job, they’d be embarking on a new career for themselves. In fact, I haven’t scheduled this in for myself just yet but workshops and entrepreneurial training courses are on the menu for me now. Business keeps on changing so you need to keep yourself in the loop. You need to adapt to changing climes. I was growing quite excited about the whole cultural diversity thing. My staff now had the rudimentary gifts to at least give new horizons a go.

My marketing campaign was adjusted to cater for theme events and religious festivals. Putting together teams for such occasions, more hard work, was also exciting. I knocked on doors and got knowledgeable men and women, clerics and culinary talents themselves to make contributions to our cause. Of course they were to be compensated. Nobody does freebees anymore. We were able to grow our events and on the day, say a wedding reception; we’d simply hire new staff just for the day. Youngsters mainly because I wasn’t ready to spend bucks on seasoned and experienced staff.


And so I could go on. Love what you’re doing and share your excitement with others. Keep on trying to grow your business, or if you like things the way they are, aim to do things better each time.