"Steemit Big Chef09: [17/06/2024] Being A Chef In An Event".

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Good morning my beautiful and handsome steemians across the globe, it's a new week and I'm very excited to participate in this very contest being organized by @chant.

First of all let us understand what we mean by the word Chef

Chef is a person that's able to cook, create a recipe with fresh ingredients from scratch to finishing. The have different skill pertaining to kitchen setting, such as, cooking techniques, menu planning and food preparation.

Let's dive into the hints questions.

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As a chef in an event, if my clients doesn't have an ideal choice of menu for the occasion, I will gladly suggest fried rice for the event, but before then, I think I will have to know the type of guest my client is expecting, are they elderly people or children, in other to know the kind of seasoning to be used to avoid any allergies or if they have an dietary restrictions.

Fried rice is a dish of steam rice, stir fried with mixtures of many ingredients, such as vegetables and beef, you can never go wrong with fried rice. If it's not fried then it's not a fried rice.

Then I will also add special chops in my menu such as:

•Moi-moi
• Salad /salad cream
• Chicken /beef
• Drinks
• Fruit juice

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I will acquire the ingredients from the market, with the money my client will pay me for the job. Without my client paying me either full payment or half that means I won't be able to acquired any of the ingredients.

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I don't think there's any profession that there's no challenges in one way or the other, so there's no exception in being a chef.

They challenges I think I would encounter are:

• Giving bad review on your food, I discovered that all these bad reviews are from the people that have eaten everything on their plate, yet still went ahead to tarnished your business or give an overall bad impression.

• Meeting with a demanding client, who wants you to meet up his high expectations even when he knows that his demands can not be possibly met.

• Standing for too long in the hot-space and working long into the irregular hour can be so draining on the body and can affect your joint and give you discomfort.

• Finance can be another one big challenge especially in this our present world, where the prices of goods go high on daily basis, example rice. Imagine after making your list of goods to buy and put down the estimated price of today goods in the market, then after being paid your job money.

Getting to the market the price has increased time two, that problem will now be yours to settle because as far as we are concerned I have been paid the money I bargained for, so there's no excuse that will help me.

• Another funny challenge is, the guest going home with your plates and cutleries after eating. No matter how careful and security cautious you might be, these thief are always smart in exhibiting their bad act.

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Like I said earlier that there's no professional that doesn't have challenges, especially when it fetches you money, so I will not quit it, rather I will divised a means of solution to it.

Instead of quitting my job as a chef I will seek for advice, guidance and support from superior hands like mentors.

As for quitting, that's a no go area for me, because man must survive and I can't be a failure by quitting, I will face my chef job with my full chest.