I'm a little biased here; agree with chezhoo on the bread. You can screw up bread really bad, and still get bread. 5 basic ingredients can be varied an infinite number of ways... Also, REAL cajun food is great to learn how to cook. Something like etoufee. It's all about layering flavors into the finished product.

Not me either. With 80% of restaurants failing within the first two years of opening, with net profit in the 2% range (and that's if you're good), I say let somebody else take the financial risk.

I do the same sort of thing as Dave only my numbers can range as high as 5000 and as low as 2. I have a few annual gigs that run at about 2500. We do a community bbq that gets up to 5K. We have to rent circus tents. Mostly though my bread and butter gigs run between 50 and 100 guests. Catering's not for sissies.

It's damn hard work...we just finished up our summer wedding/catering season and I am whopped!

Its a job that can take you anywhere and you'll meet most anyone. You eat amazing food - usually cold though...and you usually eat standing up. And yeah - the women love a chef. I have to fight them off with a whisk. And let's not forget the lady chefs - they get their share of male attention too. Usually from libidinous sous chefs and line cooks.

I love your answer.......Larrry..........

:-) A quick study Larry!