Food & Entertaining Questions

I’m considering running paid virtual cooking classes as a side income that I could market to clients, coworkers, and my professional network. What should I consider before doing this? Specifically: potential conflicts of interest or employer policies, etiquette for selling to colleagues, pricing and packaging ideas for single sessions vs series, legal/liability and food-safety concerns...

When planning client dinners, team happy hours, or offsite receptions, what are the pros and cons of offering alcoholic drinks from the perspectives of company reputation, client relationships, inclusivity, legal–liability and safety, cost and expense rules, and team dynamics — and what practical policies or alternatives should employers and organizers use to maximize the benefits...

Can you share practical steps and ideas for planning and running an inclusive office cooking class or virtual cook-along that boosts team collaboration and morale without breaking the budget?

As a consultant who often meets prospects or hosts small client meetings, is it appropriate to give homemade food items (cookies, preserves, snack boxes) as lightweight gifts to build rapport and be memorable? What are the ethical and practical considerations—food-safety/liability, allergies and dietary restrictions, company or procurement gift policies, cultural norms and bribery perceptions—how should...

In the age of remote work, fostering connections among team members can be challenging. What are some effective strategies to host virtual dinner parties that not only allow for casual conversation but also contribute to improved team dynamics and a healthier work-life balance?

I want to host a virtual ‘dinner party’ or social gathering for my remote friends or colleagues, but I’m worried it’ll just be an awkward Zoom call where everyone eats silently. How can I make it genuinely engaging, fun, and feel like a real shared experience despite the distance?

I constantly hit a major energy slump after lunch while working from home. I either grab something unhealthy and quick, or spend too long cooking and feel rushed. What are some strategies or go-to meal ideas for quick, healthy, and genuinely energizing midday meals that don’t require a culinary degree or an hour of prep?

My work-from-home lunch game is seriously lacking – usually leftovers or a sad sandwich. Any tips for making midday meals more exciting without a huge time sink? And how do remote teams do ‘team lunches’ that don’t feel forced?

How to maintain healthy eating habits and resist the siren call of constant snacking when your remote office is literally steps away from the kitchen? I feel like I’m grazing all day!

How to organize engaging virtual team-building activities centered around food – like remote cooking challenges or virtual coffee/wine tasting – that don’t feel awkward, are inclusive of dietary restrictions, and genuinely help the team bond?