Rethinking Salads, Sides, and the Freedom to Reimagine Food—

Rethinking Salads, Sides, and the Freedom to Reimagine Food—A Lesson for Business Owners, Too

At Your Gourmet Chef, I believe in creating food that transcends traditional labels. Why should appetizers, sides, or mezze—dishes like roasted vegetables, antipasto, or tapas—be confined to supporting roles, when they bring just as much flavor and creativity to the table as any main course?

In my kitchen, I see many of these dishes as versatile salads in their own right—balanced, dynamic, and full of character. A plate of grilled seasonal vegetables or a roasted squash with a bright tahini drizzle can stand alone, without needing to fit into rigid categories. These “salads” deserve just as much recognition as entrees or desserts. The same goes for how we think about business roles and staffing.

As a private chef and small business owner, I’ve also learned to reimagine how I structure my own team. Just like food, staffing doesn’t need to be confined to the traditional. Why rely only on full-time employees when you can bring in specialized talent through part-time work, seasonal help, or by partnering with hiring agencies? It’s about creating a flexible approach that fits your business needs—especially in industries like mine, where demand can ebb and flow with events, seasons, and trends.

Many companies, particularly those in the hospitality industry, benefit from this adaptable model. By tapping into temporary or part-time staff through hiring agencies, you ensure you have the right hands at the right time, without the long-term overhead. It’s the same concept I apply in my cooking: versatility and balance, with each ingredient (or team member) playing a pivotal role when needed.

So, here’s my tip: Be open to rethinking how you categorize and use your resources, whether it’s your menu or your staffing model. Creativity, flexibility, and a willingness to break away from tradition can lead to remarkable results—in the kitchen, and in business.

Because in both food and business, the key to success is adaptability, and knowing that sometimes the side dish—or the seasonal staff—can be the star of the show.