If it's for a buffet, make the sauces thinner and add extra sauce to starches. +1 on letting things carryover in the pan. Mark/sear meats ahead of time. Getting everything done early that you can that won't degrade in quality. Blanch whatever you can to finish in the oven to save time when you're firing. When making sauces, IE a cream sauce, make a large bechamel batch, then separate it to your different smaller flavored cream sauces. |