I'd be very surprised if the initiator of this thread didn't know full well that methylcellulose is the base ingredient for Citrucel, a very widely used laxative. It's been a very cruel gag ingredient in many a fraternity pledge party....
Many communities have vocational/technical schools managed and administered under the community college system. They are an excellent starting point for your vocation and reasonably priced. They also will assist you in getting exposure...
When a prospective client says, "Before we begin, I want you to know I've done alot of catering myself," I would usually smile and reply, "Then you'll know why I'm declining the opportunity to work with you."
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I'm chuckling. Maybe in my 99.9% retirement, I've become more helpful to an aspiring beginner. On many occasions, the scenario you describe has been played out. When I hear the horror stories, I have mixed emotions. I'm sorry their...
RSteve, scratching his head, writes, "If you don't like seafood, why eat it.? When I was cooking in the army in SE Asia, at least once per week, we received beautiful center cut pork loins. We prepared them in innumerable ways,...
In theory, I fully accept your position. As a person and caterer who has served thousands upon thousands of meals from conventional, non-organic resources, I think it would be a gross hypocracy for me to decline eating that which I serve...
Why in the name of (pick a biblical character) would anyone hire you, based on your resume? You know alot of recipes? That does not qualify you in any way, shape, or manner to be a caterer.
You want to be a caterer? Get a job with a...
Two caterers in the same market may have per plate pricing that varies by 100%. You have to determine what your skill is worth. It's easy enough to calculate the food costs, labor costs, etc. What is the dollar value of having you cater...
To be quite honest, I'd have taken their order to a local deli and had the platter made up. I'd have charged my time and mileage + 150% the cost of the platter.
