I love that question. She's exactly right, and I laugh with her! Sometimes I am saddened by how little of my music degree I use on the field as a missionary's wife and a mother of small children; but most of the time, I'm too busy with said jobs to even think about it. I am so thankful for a mom who taught me to cook and plan in the kitchen. I wouldn't call myself a chef, but it's amazing how many events have utilized my what-I-would-deem "lowly," or at the most, quite ordinary culinary skills.
I got some help for the dinners. Ladies from a nearby national church made the staples in their big outdoor pots--vuswa one night, and rice the next. I made the meat side dish and tried to keep it cheap--one night was chicken in a slow cooker (plus an extra borrowed slow cooker), and the next night was chili on rice. I also made most of the vegetable side dishes, but got some help with some of them as well as a "pudding" for dessert each night. In the end, I did not even have to travel to the nearby town with my children in order to oversee the meals. A lady from the hosting church (very small, mostly elderly members) put the prepared food on the serving table and directed the clean-up. I stayed home and homeschooled my children.
So it takes quite a bit of planning, personal doing, and help from others to cater, but it's one of those things that either must be done in order for the function to exist, or it simply makes the function so much better. I enjoy it for the most part!