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Posts by lentil

Thanks for the warm welcomes!  I have a rare day off during the week today, so I'm doing menu planning and web site stuff and pretending I'm going to clean the house.  These professional forums pull me in if I'm at the computer...I can't help it.  Flipflop, sorry you're in pain;  warm weather is almost here!
Hi All.  I was googling something and ChefTalk came up.  It's been over 3 years since I've posted here, but I hope it's okay to just jump in once in awhile.  I don't spend a lot of time on forums, but consider them a great source of expert advice.  Hope to touch base with you again!
Hi, I haven't been on here in ages, but just checked in and saw your post. If it's not too late, I have 2 cents to add.    I prefer not to use chafers on buffets unless it's an outside event and it's cold out.    If I need them, I often use wire baskets to hold platters (metal, in the case of your mixed grill), or make chaferless chafers using glass blocks or bricks to hold the pans with the sterno underneath.  Another catering friend has used white rectangular vases...
Just catching up after being away from this forum for quite some time, but I'd like to add something here.  I don't believe that you can hire staff and direct them and still call them contract employees.  I tried to do that at first and was advised against it.  What if someone cut themselves or slipped and fell while working a job with you?  Would they be covered under thier own insurance policy or would they even be required to have a policy.  It is my understanding...
Why don't you simplify the menu and include more chilled items?  I am having a hard time imagining how you're going to cook/reheat everything on the day of the party.  Maybe you mentioned it and I didnt' notice the date of the party, but if it's spring, summer, or early autumn, why not serve fewer hot items that you have to fuss with?  You can get really creative with the menu and reduce your stress level at the same time.  I feel stressed for you just thinking about the...
We're off-site caterers and often use a grill to do things like tips, chicken, and seafood.  We vary the sides, but tend to stick with a few staples.  One favorite is a potato salad with a vinaigrette rather than mayo, blanched haricort vert, grape tomatoes, and fresh herbs like dill and parsley, and sometimes black olives.   Black bean and corn salad with avocado, tomato, red onion, and cilantro is always a hit; watermelon, feta, and black olive salad; grilled...
I'll try it.  Thanks.
Sounds like it would be the answer, but the water would run right out from under the extender.    I was wondering if just doubling the amount from the 12x18 would work or if there's some mysterious cake rule that I don't know about.  I mean another cake rule I don't know.....  
Thanks, but that's not quite what I meant.    We use at least 16 cups in a 12x18 cake pan for a 2 inch high cake, so logically, I would think doubling that for a full sheet pan with side extenders would be the answer, but wanted to be sure.
Hi everyone.  Just a quick question:  how many cups on average would you use to make a full sized sheet pan cake?  I have the side extender.  We'd like it to be about 2 inches thick.    Thanks for your help.    
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