"I can remember my first corporate catering job.  A simple buffet style luncheon for 50.  I obsessed over the menu, with all sorts of options for vegetarians, kosher guests, and people with food allergies.  We finally decided on a menu that was simply standard.  Most people eat the same food 80% of the time. But I wanted this luncheon not only to waken the senses and please the palate but integrate some of the nutritionist tricks from my tool box. Instead of char-grilled meats, we used some raw and slow-cooked components, along with hidden booster foods like sprouted nuts and seeds, sea vegetables, and miso.