The food & love house party was for a beloved colleague of mine to celebrate his new opportunity. I volunteered to prepare all the food from scratch and documented the processes from planning, shopping, preparing, presenting and cleaning up or breaking down the event. I also included the monitoring food waste, the experience of other colleagues and friends as well as handling the leftovers at the end of the event for to go items.
Here are my observations and conversations before, during and after the food & love house party:
Goal: Reconstructing people’s perception with their MEAL by generating people’s appreciation with food through the meal creation process.
- It’s easier to eat it than making it. It’s hard to show the person/people how much effort you put in to make the food taste/smell/look good if the person doesn’t cook. How might we involve or demonstrate part of the meal creation process to show the finesse of making the meal and the care put into it?
- How might we tell people a story of the recipe in order to create people’s appreciation for the food? For example, I used my grandmother’s recipe for the meatballs at the party, which was her top seller in her restaurant in south of Taiwan. I brought you an inside peak into Taiwan’s food culture through the meatballs.
Goal: Understanding what your audience/guests want.
- How might we spend more time to plan/ask/listen to each party guest’s need and preference of food before purchasing large amounts of food? How might we plan a meal most people would enjoy?
- How the host (my beloved colleague) feels about the food? What the colleagues and friends feel about the meals knowing that the food was prepared by someone they knew?
- Creating something your guests like will reduce the food waste dramatically. I also found out when the guests like the food so much that they eat so much they can’t eat anymore they tend to want to share it or eat it again later. This leads them to leaving with leftovers.