New Posts  All Forums:Forum Nav:

This is really cool!!!!!!!!

post #1 of 10
10/19/00 at 1:38pm
Thread Starter 
Hello, every one and welcome to catering forum, I have lots of info to share with you.
I've been through alot since I started catering, corporate dinning. loss of clients. loss of money, not enough help,and tons and tons of other problems. But other then those set backs, theres nothing I would change about this business. I Love It!!!
here we can talk about our business and trends ups and downs, highs and lows and everthing that partains to catering.
Reply
post #2 of 10
10/19/00 at 1:56pm
I agree Chef David, I did some private catering for awhile and it is topic that is worthy of it's own forum.

Let the posting begin.

------------------
Thanks,

Nicko
nicko@cheftalk.com
Reply
post #3 of 10
10/19/00 at 5:38pm
Congrats! This will be one of my faves I'm sure!
Reply
post #4 of 10
10/21/00 at 11:43am
Thread Starter 
It's too cool, huh?
Reply
post #5 of 10
10/22/00 at 12:16pm
Thread Starter 
Welcome Sans Souci Chef, I hope you will enjoy our catering forum. We all have good info to share. Again, we welcome you.
Reply
post #6 of 10
10/23/00 at 6:28am
Catering is tough stuff. I've done it on the institutional side and also the corporate outdoor picnic side. Nice forum.
Reply
post #7 of 10
12/11/00 at 4:30pm
Thread Starter 
Thank you chrose, do you have change for a ten?



[This message has been edited by Chef David Simpson (edited 12-11-2000).]
Reply
post #8 of 10
12/21/00 at 4:02pm
Thread Starter 
Margaret, please try not to hurt anyones feelings.
Reply
post #9 of 10
1/2/01 at 1:42pm
Thread Starter 
Margaret, Thank you for your reply. I just don't want any students or such to get discouraged about catering or otherwise. And no, I work in Los Angeles as a on-site off-site caterer for the film industry, as well as a private catering. But, my contract is up in 15 days and I really don't know wether to renew or not. I would like to experience the east coast trends.

[This message has been edited by Chef David Simpson (edited 01-02-2001).]
Reply
post #10 of 10
1/8/01 at 4:50pm
Thread Starter 
Wow! 100 people huh. What I do is prep everything first, then start w/ the stuff you can reheat at the event. Save all the small jobs until get there, like chopping herbs and making finishing sauces. Plan out your cooking times and make notes of every party, so you learn from every thing. Do not bite off more then you can chew!!
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Catering Forum