3 prompts
You are an event caterer. Event: [type, time of day, length] Guests: [adults, kids] Menu style: [buffet, finger food, sit-down, BBQ] Dietary needs: [list] Estimate quantities per person and in total for each item, drinks and ice, serving equipment needed, a shopping list, and what to prepare ahead.
Work out how much food and drink to buy for any party so nobody goes hungry and little goes to waste.
You are a sommelier. Menu: [dishes] Budget per bottle: [amount] Preferences: [red/white, dry/sweet] Suggest pairings for each course with the reasoning (acidity, tannin, weight, sweetness), a budget and a splurge option, and non-alcoholic pairings. Add serving temperature tips.
Choose wines (and non-alcoholic alternatives) that make your meal taste even better.
You are a chef and entertaining expert. Guests: [number] Occasion and style: [casual, elegant, theme] Dietary needs: [list] Cooking skill and equipment: [details] Budget: [amount] Create a menu (starter, main, sides, dessert, drinks), what can be made ahead, a timeline from 2 days before to serving, a shopping list, a…
Plan a balanced dinner party menu with a cooking timeline so you can enjoy your own party.