We're Cooking For a Crowd

Success = Preparation meeting Opportunity


As most everyone probably already knows, things are more than a bit slow in the economy these days.

The same goes for the injuneering engineering business here on the banks of the Mighty Tennessee River.

In fact, I think that we sink faster than many of the rest of the professional service businesses out there, but due to the amount of time it takes to bring the kind of projects we do on line we're also the first firms to recover once the economy starts firing on all cylinders again.

Regardless of the details of the circumstances, the decision was made in the past couple of weeks to move our Company Christmas Party from Ruth's Chris Steakhouse in downtown Knoxville to the beautiful home of our HR director in a nearby suburb.

I was one of the first persons to know about the decision because we were invited to share the cooking duties for tonight's event.

I jumped all over the opportunity because I find that it's hard to find a large captive crowd on which to force your culinary efforts on.

Pat's already made 28 servings of Creme Brulee which are comfortably resting in the basement fridge awaiting transport to the scene of the crime festivities, and I'll be donning my Knot buttoned Chef's Jacket about 4:30 PM in preparation for producing giant portions of baked Salmon, Chateaubriand and a few covers of Chicken Piccata.

I haven't seen the kitchen yet but I hear that the house is impressive and features dual ovens and lots of workspace. The accouterments will include baked potatoes, Green beans almondine, and steamed asparagus with Bearnaise sauce.

It's really cool to have worked my way up from being a guy that could barely manage to scramble some eggs and cooked on the grill once and a while fifteen years ago to being able to comfortably produce five star meals for giant crowds of hungry friends, family , and now co-workers.

Wish us luck...if you will...

Bon Appetite!