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Potato/ veg for a crowd?

post #1 of 7
Thread Starter 
I'm in the process of placing orders for my upcoming catering job for the Nat'l Guard that I posted about last week. By the way, thanks for all the ideas! With them, I think I've planned a menu that they'll appreciate and I will profit from.

I am at home and don't have my info with me relative to veg amounts for a group. Could you tell me, in general, how many pounds of potato I'll need for 35? I have potato on the menu for 10-12 meals in the form of home fries, mashed, mashed for shep pie, baked, egg and potato tortilla, and roasted. How many pounds would you allow for mashed for 35, for instance?

Also how many #'s of veg? Carrot, broc, etc?

I am trying to stay within budget and would love not to have a lot of leftovers to deal with. I usually cook too much out of fear of not having enough...

Thanks again!
post #2 of 7
IN catering I always figure frozen veges 16 lbs per 100
Potatoes depending on final prep (dry, wet etc) 5 to 5 1/2 oz. per person or about 1 potato per person. ( men eat more woman less but this is my averages):chef:
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post #3 of 7
Thread Starter 
Thanks, Ed. That would mean approx 5# of veg for my 35. I'm thinking broccoli. Is 5# going to be enough if I only serve 1 veg in addition to the potato and protein?

Sounds scary to me.....
post #4 of 7
That's enough give a lot of rolls and breads and a heavy dessert(Bread Pudding Vanilla Rum Sauce). You are there to feed them a good meal not stuff and make them fat and lazy.:chef:
Figuring 3 portions to the lb. that;s 10-11 lbs per 30 guest (Potato) NOT 5
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post #5 of 7
Thread Starter 
Oh right! I read 10# per 100. Should have used my reading glasses. That makes more sense. Thanks!

And about that Vanilla Rum Sauce....care to share the recipe?
post #6 of 7
Easy one for you 2 pints of Hagen Daz vanilla bean ice cream totally melted, 1 half cup dark rum 2 teaspoons rum xtract. Just mix all together. Can be served warm, or room temp.:chef:
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post #7 of 7
Thread Starter 
Shoot! That's easy! I'm not sure I can do the rum for the National Guard dinner, though. I'll have to ask, but you can be sure I'll do it somewhere else.

Thanks, Ed!
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