Posts by Charron

A few years ago a friend worked up a recipe for a Thai Beef Cucumber Cup. It tasted amazing but was a chore to eat. Since then I have recreated the recipe in several incarnations but now I'm trying to take it back to its roots. The...

My whole business is still way too new for much free time, but the time I do have I spend avoiding the Wii fit, enjoying tasty beverage and planning the garden I can finally have in my new location. I also have a converted room in the...

Not sure if this is the right place to ask... Is there a way to make, or more specifically hold, soups with rice or pasta that doesn't cause them to turn into globby goo? I've been adding the rice/pasta at the time of serving but...

They are a little rough, and unapologetic, but these guys are pretty good at compiling tasty, authentic recipes. If you can appreciate, or ignore, thier sense of humour it seems a decent source. I tend to take thier offerings and tweek...

Pete, thanks so much for some solid numbers to go by (whew :look:) They do make sense, even if my gut reaction is !too high! (good call, Lentil ;)). I was a carpenter doing renovations in a previous existence and my biggest problem...

The party is supposed to last about 2 hours, mid afternoon. I've spent the past few days inputing food costs, working out the actual costs of my recipes, compiling a breakdown of how many pieces of each item ordered and how much they...

There is a company based in Toronto, Ontario, called Green Shift. They started out providing consultation to companies wanting to improve thier sustainability, and researching products to certify just how 'green' they were. Now they are...

Thanks Ishbel, and thanks JD =D I've tried putting together a spreadsheet in Excel with portion costs of food, servings calculators, and hourly rates... so far all I've learned is that my customers want more variety than thier...

I looked at a lot of the other threads, and I understand the variability of it. I can see how the details I included may have been buried in the background (it was a lot to read :rolleyes:) and I'm really just fishing for a reasonable...

I could really use some advice on how to set prices for my burgeoning, and slightly accidental, catering business. A bit of background; I am 37, I am not a trained chef, and my only 'professional experience' is from working in a steak...