There is a big difference between cooking for six and cooking for more than 100. But you can do it! If you've done cocktail parties for 50, then you know about getting everything ready beforehand.
That is key, in my book. Prep, prep, prep. Minimize what you must do at the last minute. Organize too---make lists. Label stuff with the date it was made. I find masking tape and a Sharpie is good.
It's tricky to get used to the huge quantities and large scale of the equipment. You'll have to adapt; it's one thing to whip up a batch of a cup of bleu cheese dressing in a bowl, and another to make a gallon. That involves the big honking KitchenAid mixer.
Hotel pans and the rolling racks to hold them are a great invention for bulk cooking. Make use of them!
One of the hardest things for me personally to cope with when I am thrust into a big foodmaking situation is being able to recognize the ingredients when I need to find them. How was I supposed to know that the flour is in that aluminum garbage can? I'm used to seeing it in 5 lb bags in my right hand kitchen cabinet!
If you lend more info, I can give you more tips. Are you the only cook, or is it a whole staffed kitchen? Restaurant or more institutional? (Nursing home, school) Breakfast, lunch or dinner?  |