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catering

post #1 of 6
Thread Starter 
whats an alternative way to keep food warm during transportation to a job?
post #2 of 6
I use Cambros.
post #3 of 6
Don't know if it is an alternative way or not, since you don't say what method you use, but I second lentil's suggestion of Cambros.
Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #4 of 6
Alternative to what? Which foods? Held how long? What kind of transportation do you have? Does the name Cres-Cor ring a bell? Are Cambros out of your price range?

Your best bet might be the new food "cooler" bag from KFC. Pick up a bucket today and get a free bag.

Seriously though ... the picnic cooler bag is the right idea. I used it as a snarky way of saying, you can use regular foam and plastic coolers -- for some foods, like roast meats, you can make a virtue out of necessity and allow a prolonged and worthwhile "resting" time.

Again, depending on which foods and how long held: You might want to warm the cooler first, by sloshing a little boiling water around; and once the cooler is loaded, by packing any unused space with wadded up newspaper and towels, and by keeping the coolers tightly closed with bungees or duct tape; and if the weather is truly inclement, by insulating the coolers themselves in blankets.

Coolers are SOP with caterers who haven't graduated into the equipment big leagues.

BDL
What were we talking about?
 
http://www.cookfoodgood.com
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What were we talking about?
 
http://www.cookfoodgood.com
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post #5 of 6
I also use cambros, sometimes at the location you can reheat if not ice cold on 4 sterno's under a chaffer. If you have truck you can bring alto=sham with you and just keep pluged in at sight. Sometime closed bakers rack with pan of water on bottom and sterno 's under that. I dont know what equipment you have or can afford. Sometime improvise, but I have seen a piece of fish wrapped in foil reheated on manifold of a truck. The logic being"We are caterers, we can do anything".This quote was said to me by one of New Yorks largest caterers at an off premise function.
CHEFED
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CHEFED
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post #6 of 6

Cambros have worked well for me also. I help a buddy do catering and that's what he often uses.

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