Catering, but not really..please read...

[shroomgirl]

small to me is 6-8...., cheftracy did you find a commercial kitchen to work out of or are you planning on preparing a very small 350 wedding reception out of your home kitchen....that your client is picking up?

My gosh, that would be an interesting menu....please share.

In your initial post you are wanting to start a pc/catering business. Personal cheffing does not require a commercial kitchen but then you probably know that. If you are cooking out of your client's kitchen everything is hunky dory.

[cheftracy40]

Originally Posted by shroomgirl

small to me is 6-8....

You mean 600-800?

[shroomgirl]

no 6-8, I catered a brunch for 8 and a breakfast for 6 last week.....$100 pp each, which made them doable.
I've personal cheffed for 12 years and have an inspected catering kitchen that is about 850 sq ft., founded and managed growers markets in STL. which included numerous events each year.
This morning St. Matthias will smell of brisket, baby back ribs, boiled shrimp, lemon curd pie, morel soup.....great benefits.
Most of the parties I cook for are 75-200/300. 600 is once a year for the James Beard Picnic. But then I source locally, butcher pigs, make marshmallows, cookies and breads from scratch... so thousands would take a much larger staff.

Are you just starting up your own business? If so there are alot of posts relating to personal cheffing, what goes into offsite catering, etc in the archives. Welcome to cheftalk.

[cheftracy40]

Originally Posted by shroomgirl

no 6-8, I catered a brunch for 8 and a breakfast for 6 last week.....$100 pp each, which made them doable.
I've personal cheffed for 12 years and have an inspected catering kitchen that is about 850 sq ft., founded and managed growers markets in STL. which included numerous events each year.
This morning St. Matthias will smell of brisket, baby back ribs, boiled shrimp, lemon curd pie, morel soup.....great benefits.
Most of the parties I cook for are 75-200/300. 600 is once a year for the James Beard Picnic. But then I source locally, butcher pigs, make marshmallows, cookies and breads from scratch... so thousands would take a much larger staff.

Are you just starting up your own business? If so there are alot of posts relating to personal cheffing, what goes into offsite catering, etc in the archives. Welcome to cheftalk.

Yes, I'm just starting up....again. I have a menu for Personal cheffing too! I need to stay busy or I'll go crazy!!

[shroomgirl]

I don't have set recipes/menus for PC, just cook.....whatever looks good at that time or whatever I feel like making that is within their personal perimeters.
Yesterday was: Brisket, BBQ ribs, cornbread, potato salad, slaw, boiled shrimp, green salad, cream of mushroom soup, baked beans, lemon curd pie, anise cookies, broccoli, deviled eggs.....think that's it.
This is for a priest (lunch/dinner) and his office staff 2-3 for lunches M-Th.
I've got a credit card in the church's name and shop whenever/wherever I want. He is a carnivore, does not like alot of veg......big on meats. ONly nukes to heat.

Moving day, gotta go.
Good luck Tracy, check out churches....they may be able to be brought up to inspection speed easily.

[RSteve]

Originally Posted by cheftracy40

I was a Food Service Supervisor in the military and was used to cooking for 1000's of soldiers a day, so that 350 is small to me.

Earned my bones over a fire unit in Vietnam forty years ago.
Am I ever getting old!

[shroomgirl]

Aaaackkkkk!!!!