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| Merry Christmas Everyone! |
So it's Christmas holidays, can you believe it? Where did this year go?
It comes to this point of the year when we all reflect on what we've done, how well we've done it, and what could we have done better. - I know I sure have!
At the beginning of this year, all I wanted was to start my own food business. I didn't have answers to all the 5w's (who, what, where, when, why?) . I just had a dream, and slowly following some #businessbabysteps I managed to set myself a goal and actually bite the bullet and "just bloody do it".
Yes, I've invested a lot of time & money into it. Yes, so far the return has not been as great as I had hoped, however I learnt some valuable lessons and I realised I have more support than I originally thought.
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| Tried, Tested & Smiling! |
In a matter of one weekend this December I ran my first & second market stalls and completed my first paid catering job. If your reading this blog, I am confident by now you know my speciality cuisine is modern Italian. However if this is new to you, Welcome! (and read on)
The past few month's I have been branching out and attending some networking events where I have been working on my "Elevator Pitch" and now can sum this up to be:
I cook using traditional Italian techniques my Nonna taught me, with 21st century flavour combinations. Therefore making heavy and unhealthy Italian food lighter and easier to digest. - The end goal being, so you can fit more in!
Following this mantra, my menu for the market stalls naturally followed this brief. From my last post, you would have seen how I have decided Gnocchi to be my signature dish. When I made this declaration, I was yet to spend over 12 hours preparing gnocchi for my two market stalls and came to the realisation, that this was a lot of hard work and pressure for one person, when it's not guaranteed to sell.
That said, I persevered, and still managed to get out there and promote my brand and the deliciousness of the roasted thyme and pumpkin Gnocchi. On both days we served up my hand rolled balls of delight with a traditional tomato based sauce or the alternative of sun-dried tomatoes and fresh spinach, both with a sprinkle of Parmesan cheese.
It was rather interesting to observe people and customers at both stalls. Their questions and the process of it all, identifying what was left out, what needed to change and any gaps that appeared.
Without realising or it being intentional my offer is completely vegetarian and on request, I was even able to provide a Vegan option, to not one but two customers. Something I admit I hadn't even thought of before or even tailored my offer to accommodate for.
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| Camille & I at Deptford Christmas Market |
In the end it wasn't the actually offer that was the problem from the two market stall events, it was the footfall. So although Stu helped me prep over 70 portions of gnocchi and Camille played an integral part in letting me freak out and calm down on day 1 (thank you Camille) we came to realise no matter how meticulous the planning for the two days was. If there are no people, there is no sales. It was a harsh lesson, however it was a lesson, especially on day 2 where we sold 5 portions.
However from the sales we did have, and the feedback from real live customers ( not friends and family) the flavour is there and a few tweaks Cassie's Kitchen will be in full swing.
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| Stu and the Stall at Hackney Markets |
Some of the more ironic lessons from the weekend were, how to use a soup kettle and the best way to pack an Ice-Box. Both things you can't pre-plan for.
One more important thing I learnt, was never under estimate yourself.
For the catering job I did I managed to make 65 Aranncini balls stuffed with mozzarella & sun-dried tomatoes. Then 150 portions of Fritelli (Northern Italian mini fruitcakes) all by myself.
All of which were cooked, rolled, cooled, packed, labelled and delivered in 9 hours. After talking with my "flavour consultants" aka Mum & Dad. They agreed it would usually be a 2 person all day job. With that in mind and after we ate the samples the following day I had the reassurance I needed.
You should have seen me, cooking Fritelli in one hand and searing the Aranncini balls in the other. - It was intense, I felt like a machine. ( The deep house pumping in the background definitely helped).
So onto my next big task, one I am more suited for after doing a Christmas Sunday Roast for 11 people is a Supper Club this January. It would be great to get support from this venture and if you know of any one who would be interested make sure to share the love and send them this link to secure tickets:
The menu will be as follows;
On arrival
Glass of Prosecco (naturally what else would I serve?)
Appetiser
Hand rolled Sun-Dried Tomato Aranccini Balls
Starters
Goats Curve Brushetta with peas, parsley and lemon
Main
Signature Roasted Roasted Pumpkin Gnocchi baked in a pink creamy sauce
Dessert
Salted Chocolate, Ricotta Mini pies
Coffee & Departure
Fritelli
If you are up for an experience, and would like to see me make the gnocchi from scratch in front of you, make sure to secure tix and come down and try some Gnocchi south of the River.
Tickets need to be bought in advance so make sure to book!
