Venus Rising

ProfileIssue: cancer 08

Lauren Gammon, The Nomadic Chef, Brings Global Fare to Vermont

As one might expect, Lauren says there is a fair amount of stress involved with the catering business, and every job presents its challenges. “My biggest challenge is figuring out how to empower the client with out compromising the integrity of the business. People have a lot of ideas about how they can lower the cost of a large event. This usually involves the client wanting to take over a particular aspect of the event that would typically be considered under the umbrella of the caterer. Whether it’s providing 100 forks their aunt has stashed away somewhere or doing the appetizers themselves, it almost always ends up falling short of ideal timing-wise and ultimately adds a whole lot of stress to my job. The trick is to trouble shoot, improvise, and create flow in the moment so the client never knows there was ever a short-coming.”

Minced Prawn on Lemongrass To overcome this repeated issue, Lauren has really had to tighten up her business and create a few more formalities. “My clients are generally really unique people with a festive spirit and involving that spirit into the event is important. So there is a fine-tuned balance that I am always trying to achieve and ultimately I think everyone benefits.”

Lauren gets giddy when she comes up with some new technique for presentation that explodes with beauty. “Food is so fleeting yet so fulfilling in the moment, like Andrew Goldsworthy’s philosophy around art, bringing food into a new realm through presentation does make my heart jump a beat.”

Lauren has also been learning a lot about her creative cycle. “There are certain times of the year when all I want to do is create a new dish, an exotic sauce, or use an ingredient in a totally new and innovative way. I revel in those times and they inspire me to constantly renovate my menu and try it out on the large scale.”

Beet and Ricotta Salata Salad Terrace In the slow periods Lauren recovers and reflects while teaching cooking classes. “The cooking classes are truly an enriching experience. I kind of have a micro following of folks who look to me for inspiration in their own kitchens. Somehow there is a lot of heart in that. Thanks to Eddie who runs the community education program at Hinesburg, Vermont’s Champlain Valley High School, my classes stay full. After three hours, people leave feeling they have been transported to another culture.”

So what is Lauren’s advice for other women who want to start a similar business? “Dive in headfirst and work out the details as you go. Don’t worry what other people are doing in your field too much and befriend competition. Always find a way to make it work for your client, but be strong in your knowledge of what works and what doesn’t. Allow yourself time away to relax and be nurtured.”

And what is next for Lauren? “More creative morsels, more creative gardening of exotic heirlooms, and someday maybe a cookbook or guiding culinary vacations. Who knows? All I know is that I love food any way you slice it!”

For more information about The Nomadic Chef or private cooking classes, go to www.nomadicchef.com or email Lauren@nomadicchef.com. For more information on community cooking classes in Hinesburg, Vermont, go to www.cvuhs.org/access.