Cut the onions

Two summers ago a group of friends and I decided to rent an old self-service hotel for a weekend which had the rule that groups staying there had to cook for the everyone staying at the hotel for at least one night, which was around 50 people. A friend of mine knew I was a decent cook and liked cooking for large groups of people and so they said I was the most competent to do the dinner service and I said yes without thinking much. As the day progressed, this decision paralyzed me, “was I going to make a good meal?”, “what happened if I failed?”,“can I pretend sick so someone else can take my spot?” were some of the trains of thought in my head, as I went through the kitchen sorting out the produce, figuring out the dietary requirements of the guests and thinking of a recipe that'd be both great for vegetarians and vegans. I started to wonder if I even made the right decision. Dinner was to be served at 8 p.m. sharp and that meant I had to start prep by 5. I gathered a team of…

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