Posts by Sabbah

I do...

Was asked to cater a party of 24 for a fine dining, 5 course meal. Curious if anyone has experience in pricing and charging an event like this. Was thinking 50 plus wine and tip per person.

I've just been using Excel since I do Banquets often. I can set it up so I can punch in how many people I have and it multiplies it out for me. Not exact but, I know how much I need (roughly) of everything. All of my bakery items...

Chokecherries, Honeysuckle, Lavender, Milkweed.

I sneak out for a smoke after every rush. I've down that at every job I've had in the industry. In fact I usually look at the books and if I know we are going to be slammed I get the mise en place prepped, the soups and whatever else...

I am currently in charge of a Spanish and Latin American cuisine program. I love the job for all of it's freedom, (I write 12 weeks of menu's for any latin or spanish dish I wish, I just started making fresh pasta) but the catch is that...