Thank you Shroomgirl, I will be specific in listing off-site catering requirement for both the consultant and the menu design. I have off-site catering experience for 3 seasons (summer), experiencing both sales, cooking, delivering and most of the hurdles associated with off-site.
Thank You Foodpump, I will be opperating out of a local church with a certified, new kitchen, with most of commercial equipment I need and I do have access to most transport equipment.
as I understand from both of you: take extreme caution with hiring culinary students with no experience, now I have previously, while working as a cook at an italian restaurant, thought abt culinary school to learn and grow my cooking skills, aren't there any passionate and experienced students at these things???
My main problem is- we already Know a few good menu items that we have served and were enjoyed by my clients, but I am certain, we are limited what we know, so to provide a better product, I wanted to seek help from someone that has specific catering experience to complement and design a menu for off-site catering.
the ideal caterers--and the ones who are succesful, are the ones who have one partner in the kitchen cooking/managing, and one partner getting customers. If one is only "co-ordinating" food, they are at the mercy of the one doing the actual cooking...
that is exactly how we are structured, I meant coordinating "and cooking".