Best bet is to soften the cream cheese to room temp and mix it all in the mixer with the paddle on low or medium speed, then return to the refrigerator
I have always believed it is important to respect other's rights to hold any opinion and I don't think I have ever looked down on someone for holding an opinion which differs from mine.
I do have a problem with those people who are so...
I have run many events with carving stations and the best fit for you would be either a beef (think tenderloin) or turkey. Best is to cook the meat right before you will be serving it, but you could probably "hold" the meat...
My only thought regarding the sweetness is that maybe the kids didn't "pack" the brown sugar which means they would be using a lot less than the recipe intends.
The chain of the beef tenderloin is often used by restaurants to make a dish they call "tips". Basically you take the chunks of meat left after cleaning the chain and cut into bite sized pieces, pan sear and serve over egg...
In answer to the original question, YES. In fact part of my employment contract specifies what food cost percentage I must maintain in order to keep my job. Too high a food cost (ie too low a profit) and I am unemployed.
2 oz of cheese per person sounds about right with the other hors d'oeuvres, but I would expect heavy eating of the others particularly the passed. Make certain to have enough cocktail napkins on hand (you can never have too many)
I would suggest having small portions of each cheese precut and on the board next to the wheel or block from which it came.
As for quantity, first a few questions:
1. What kind of event is this, cocktail party, dinner, etc.?
2....
You may also want to look into other Chicago area culinary schools. As a graduate of Kendall, I know that they have a number of certificate programs in various areas (one is baking and pastries) which would allow you to only take the...
