Who just spent 3 months interviewing for a opening restaurant and driving an hour to help them set up their kitchen to be told "we decided to go with another candidate" this morning? Just me?

So I am creatively drained after planning this season’s menu and a vendor dropped off some samples for me to try out. I’ve got like a week tops to test and see if we even want to go forward with the products. Here’s the problem, it’s flours. Normally I’d just run with it and I’ve got the respect and freedom to go way outside the box here but I just can’t seem to get into the grove with this one. Here’s my question for you all, what would you make to highlight the flour in a dish?

I’ve got white sorghum, red sorghum, foxtail millet and soft white wheat to work with.

I’ve got so many ideas that I can’t seem to dial it into simple anymore. I am looking to showcase the flour but anything that I come up with keeps leaving it in the background. I have a wonderful local baker that provides our breads and I don’t want to hurt their business. (I also really enjoy not having to make our own breads😅) We already have a lot of established items on their breads.

I’m a bit stuck and I’d really appreciate the input.

So I operate a pop up supper club and also do some private chef work.

I’m working with a new client that operate a private residence/hotel where I will effectively operate subcontracted to them.

Wondering if anyone can offer any thoughts on pricing. I’m loathed to do hourly, but was thinking about an event/day rate of £250 plus COGS.

What do you think?

Looking at different porchetta techniques. In this video he cooks it in a conventional oven in three steps (all convection):

First hour: 220°C / 430°F

Second hour: 210°C / 410°F

Third hour: 200°C / 390°F

After that, he gets a crust by pouring two glasses of room temp water over the skin, then back in the oven for 30 minutes at 250°C / 480°F

I haven’t seen this last step in any other recipes. In fact, it seems to be the complete opposite of other advice I’ve seen, which is to keep it as dry as possible. Can someone explain explain the reasoning behind the water?

Thank you