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Posts by Meezenplaz

Good point Chef--if  that is the more likely case, then I would consider using smaller plates, say 7",with a stack of plates at each of the 4 stations. And setting out the same number at each station will have theadded strategy of giving you an idea how much attention each station is getting.
Most mains can be prepped the day before and refrigerated. It's when you try to pre cook and reheat that you run into problems. One exception being that Ive pre seared beforehand with no difficulty, specially things like braised brisket. So you've done the chicken-in-puff, stuffed Cornish game hens can be fun, apple-cranberry  stuffed pork loin, individual beef wellingtons (or the full loin) to name a few that can be prepped then cooked day of.
That's right, its all about space allowed. If youre being given a 70 x 70 ft space for service, you should be fine. OTOHand, if you're cramming 4 stations into a 25 by 25 space  youre gonna have a problem with flow. And in that scenario the plate station in the middle will prob aggravate it--would be best if possible to position plates at the entry end. You might even need a "wait here" point at the end of plates to allow the buffet lines to clear a little-- whatever...
Absolutely right, MJB. Isnt it funny how so many people assume that a chef, sous, or other pro cook eats like a king at home due to their on the job skills? When the reality is that we're usually bushed after work (even on days off) and just want quick and easy-- like rolling up some refried beans n cheese in a tortilla and chowing down.   I had a friend once, she lived  in Chicago. She lived on her own, and worked for a very high end restaurant downtown, and she was...
When I used to hear these stories I always would say "Well the health dept is gonna catch them sooner or later."   But these days I've become more jaded--I've seen too many instances like this where the health official simply looks the other way and a C grade situation gets an A after A after A rating. Prob as many reasons as there are inspectors, so its hard to say why. I just know it happens way more than it should. If it was me in the situation I would bring it...
 
IMO, charge whatever your conscience dictates. Should you desire more specificity, we shall require a lot more info than "finger food".   Meantime there are several threads on the subject here in ChefTalk. Here are a few...
I've catered,  and worked high end banquet room, as well as on a corporate short order line.   It's expected in catering that food is prepared in bulk. Indeed, it would be highly impractical to cook custom orders for a party of say, 150. That said, I never...ever precooked beef, be it hamburgers, beef franks or steaks. Fresh gilled on site, even while the "first wave" were in line getting served. Same applied to seafood and chicken breasts. (and if there was no...
Hey Katy welcome in. There is a wealth of info in here on figuring pricing, here are a few links... http://www.cheftalk.com/t/66845/how-to-price-a-catering-job http://www.cheftalk.com/t/79369/new-to-catering http://www.cheftalk.com/t/79844/help-with-catering-costs http://www.cheftalk.com/t/12359/standard-food-cost-percent-for-catering http://www.cheftalk.com/t/8710/low-cost-high-volumecatering http://www.cheftalk.com/t/77849/catering-prices But basically you would...
Welcome to Cheftalk Invermarnoch.  A well stated post with a logical conclusion. Allow me the honor or awarding you your first reputation point.
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