or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › trying something new
New Posts  All Forums:Forum Nav:

trying something new  

post #1 of 20
Thread Starter 
Hi, I am trying to get help on trying to prepare a party for a friend. Trying to set a price for 100 people. And to try to figure how much food i need.
post #2 of 20
Hello Terrie and welcome to Chef Talk.

You've posted a cooking question in the Welcome Forum (which is just for introducing yourself). I'll move your query to a general forum, where more people will see it and be able to respond to it.

I hope you'll return to the Welcome Forum and tell us a bit about your culinary self.

Regards,
Mezzaluna
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
post #3 of 20
Hello TERRIE,

You will need to give us more information. Is this going to be finger foods? Is there a theme for instance, Mexican, Cajun, etc? Will all the guests be adults? What is your budget, and so on.
"The pressure's on...let's cook something!"
 
"The pressure's on...let's cook something!"
 
post #4 of 20
Thread Starter 

Trying something new

Hi, this going to be a 2 part first theres going to be cocktail hour, this is what she wants :mac-cheese, hot wings crackers and cheese tray veggie tray fruit tray. Now for main course : baked chicken with gravey, candied yams, cabbage garlic mashed potatoes jiffy corn bread ice tea. Cost is no problem for her, but for me she asked how much would i like to get paid and how much food she needs? I TOLD HER I REALLY DON,T KNOW. So i am trying to do a friend a favory, with out killing myself from cooking all this food. I could really use the cash right now, because i am not working that much, could you please give me some ideal. This is what i come up with so for,3 pans of mac-cheese12pounds 60lbs of wings, and do 4 platters of cheese andveggie and fruit trays,chicken i based on people plus extra 100 to 125 pieces for 95 to 100 people,yams buy in the can depends on how i can find them at least 50 cans if there small, and 16 cans if there large cans,mashed potatoes 40lbs,cabbage 6lbs per 24 people at one half a cup,36lbs. Please if any one can me i will apprecaite it. :crazy::smiles:
post #5 of 20
Thread Starter 
Hi,Amazinggrace, i put what you asked for on post, hope you get a chance to read it. I hope you can help me. Terrie :crazy::smiles:
post #6 of 20
TO MUCH and cabbage??? 40 mashed enough for 150 /50 cans sweets enough for 160 guest/ wings and chicken????
macaroni and mashed . Be honest with you to much starch Rethink your menu.:lol:
40 pounds maco raw is enough on a buffet for 240 guest. figure 6 people to lb.:D
CHEFED
CHEFED
post #7 of 20
Thread Starter 
Thanks for your input, i tryed to get her, to change her menu, but she said, its for the people that don't eat certian type of food. So , she wants to cover every one. TERRIE
post #8 of 20
Ask her who is on a special needs diet and adjust specifically.
post #9 of 20
let me get this straight.....
cocktail hour with
mac and cheese
wings
fruit/cheese platter


Then dinner
chicken with gravy
mashed potatoes
yams
corn bread
cabbage

Dessert?


That's heavy food....
100 guests, who are they....women, men, laborers, children, ? seriously profiling matters

Is everyone showing up at the same time or are they staggering in from an event?

The amounts your considering would feed an army.
cooking with all your senses.....
cooking with all your senses.....
post #10 of 20
Judging by menu either they are all construction workers or weight lifters.:lol:
CHEFED
CHEFED
post #11 of 20
this could very easily be a southern meal....
add a pot of green beans and it's typical of most deep south cafeterias, church dinners, etc.

Terrie has 100 guests, her amounts were....

36# of mac and cheese.....5.5 oz per person
60# of wings......10oz of wings per person
fruit and cheese, the amounts are still being considered


chicken, approx 2 pieces per person
mashed potatoes 40#....that's 4oz pp
yams....1/2 can per person
corn bread....not sure
cabbage 36# or 6oz per person


You are essentially figuring 3+# of food for everyone coming.....

Terrie, take a scale and see what three pounds of cooked food looks like.....it's monstrous.

One suggestion would be to get menus from restaurants/catering companies that do this type of business in your area to see what typical food volume would be.....right now, you've got 2.5-3x the food I'd serve.

As to cost, it depends......what are you supplying her?
cooking with all your senses.....
cooking with all your senses.....
post #12 of 20
Am in agreement with what others said here. Way too much quantity. Think of yourself and how much you eat. I love food more than anyone else here. I'm a small woman, I work on keeping it that way too but much has to do with my career. Therefore I'm wondering how many in attendance love food but also have small appetites. All I can envision here is a lot of wasted and DUMPED in the trash food. I'd call caterers until I found someone who was willing to spend five minutes with you on the phone..... Discuss the menu, how much they'd charge and how much food to purchase and thank them very much for their much appreciated help. They know their "numbers".
...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
post #13 of 20
Thread Starter 
Hi, i recently talked to my friends, mother, i told her what i thought, about the menu her daughter planned, she agreed it was to much. So this is what e up with, for her to tell her daughter. COCKTAIL HOUR-shortwings,and the cheese,veggie,fruit trays with crackers. MAIN DINNER-baked chicken,greenbeans,rice and gravey and a dinner roll, and ice tea and water. Since everyone is saying the pounds i suggested is to much, can someone help me. The evening is for approx. 100 to 125 people, any suggestions. HELP, i am running out of time party is JULY 11, 2009. TERRIE
post #14 of 20
buffet or plated, if buffet will there be servers?
cooking with all your senses.....
cooking with all your senses.....
post #15 of 20

Agreement

I really agree your ideas, so I lend supports to you!
post #16 of 20
Thread Starter 
http://www.chanterellecatering.netGood morning, as for as i know it will be all buffet, except for senior citizens, only a few of them. Also, i will have to break down and set up both times and now i find out i have to clean up for her, theres know problem with that. TERRIE
post #17 of 20
will you get a final guest count or is it 125?
staff help.....125 people casual buffet, not much experience.......
Held where? Is there a commercial kitchen you are using on site or are you bringing the food to the party cooked?

If there is not some staff person on the buffet line serving chicken the number of pieces will increase.

Are you providing table cloths, chafers with backup inserts, serving utensils, decorations, tables, chairs, plates, silverware, glassware, napkins, beverages, ice?

If so is it on site, being delivered or are you picking it up?

If you are in charge of beverages who is serving or maintaining the table throughout the event? Is there ice on site, cambros to hold liquid?

If you are working out of an event center with onsite kitchen does it have numerous ovens, for all the hot food you are serving? Warming ovens, or huge industrial cambros? Or are you renting equipment?

How much time are you allotting for setup? Breakdown? Who is cleaning up as the party goes along? Is there someone available to take care of spills or dropped glasses/plates?

We usually have staff available to help elderly get their food, especially if they have mobility problems or coordination issues.

If you are using real china/silverware are you responsible for washing it all after the event?

If this is held at the kitchen event site, are you familar with it? Some have issues with ovens that aren't calibrated or dirty equipment or missing equipment or not working fans or full fridges......if you are unsure about the state of equipment do you have a backup plan?

If your cocktail food is stationary, and it reads like it will be.....and there will be plenty of napkins/plates, is the dinner buffet going to be setup on the same tables? If so, how long do you project transition to be? Where will the guests be during this time? Hot Wings are messy, really messy.....count on the tablecloth being messed up, bones being left all over the place, dip if you have it being cross contaminated...... they too will need to stay hot, they too will need oven space.

There is a lot to catering an event, that does not mean there's not a first time for everyone. Lots to think about.
cooking with all your senses.....
cooking with all your senses.....
post #18 of 20
Since everyone is saying the pounds i suggested is to much, can someone help me. The evening is for approx. 100 to 125 people, any suggestions. HELP, i am running out of time party is JULY 11, 2009. TERRIE


If you want estimated quantities based on average consumption, let us know we can help.
CHEFED
CHEFED
post #19 of 20
go for it Ed.....
cooking with all your senses.....
cooking with all your senses.....
post #20 of 20
My conscience tells me that I should not let this thread go on any longer. Terrie, you are not a professional and you are looking to charge money for this event. This devalues the years of hard work and professionalism that others have put into their careers. As you have probably figured out by now, sure, anyone can cook, and perhaps very well, but cooking is just a small part of the business. There are just too many what if's in this situation. I will not allow cheftalk to be party to any of it. With that, I wish you well. You're on your own.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
This thread is locked  
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › trying something new