It only took 6 tries, but this year, I finally served a Thanksgiving dinner on-time, and more importantly, I felt totally relaxed. Although I have prepared gantt charts for the past several years, I always ended up behind schedule and needed to draft additional sous chefs to finish dishes while I was carving the turkey. This year, I was actually ahead of schedule, and like years past, I learned a few things that made it all happen.
So, here’s what your Thanksgiving could look like following my chart and the lessons below.
According to tradition, I hosted my company for an early Thanksgiving last week. Although I enjoy hosting and cooking for friends regularly, this event is by far the most ambitious as I cook a full meal for about 20 people. Each year has been an opportunity for me to learn more about hosting, and I have a few more lessons to share from this year.
In the past, I have done various ethnic and regional cuisines, but I have run short on ideas. Of course, there are plenty more unexplored cuisines in this world, but I have only picked cuisines that I think I have an edge on and wouldn’t be offending co-workers who know that culture better than I do. This year, I ended up doing a Canadian Thanksgiving, which was some combination of stereotypical Canadian food (butter tarts) and using maple syrup in everything. Continue reading Lessons from Hosting Thanksgiving: 2016 Edition