or Connect
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Catering › Advice on Pasta portioning
New Posts  All Forums:Forum Nav:

Advice on Pasta portioning

post #1 of 5
Thread Starter 

Hello everybody,

 

I hope you are all well and sound.

 

I am writing to you again to kindly ask you for an advice regarding pasta quantities for a Sweet 16th's Party I am having this week.

 

There will be approximately 40 teenagers, and 23 adults.

 

The menu that I am providing is: chicken kebabs; pit beef with all appropriate fixings on a kaiser roll; Caesar salad, and an action Pasta Salad.

 

The client wants penne and tortellini with Alfredo and Vodka sauces.  My question is how much pasta should I have per person, and how much sauce should I cook?

 

Also, can I make the pasta in advance?  How much in advance?  I have about half an hour of drive to their location.  I know I can keep the sauces warm in chafer dishes, do I do the same with the Pasta?

 

Thank you very much for your help.

 

 

post #2 of 5

You could keep the pasta warm but make sure you toss it in a bit of oil first. Or you could pre mix it or you could make a pasta station to order. You are having a lot of food. Tortellini will sell the least .Penne or Rigatonni the most,  red sauce the  most . 3 Pounds tort is enough .4- 5 lbs penne max. Boys will eat most of pasta. Girls will eat  salad and or sandwich. Forget pasta salad, make a vege salad or tomato, green bean  and red onion  or ,something like that.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #3 of 5
Thread Starter 

Good Morning Chefedb,

 

Thank you very much for your reply.  I have to make a correction: it is not a Pasta Salad Station but a Pasta Station!  Too early in the morning and I misspelled it!

 

I will indeed have a Caesar Salad.  It is a Sweet 16'th's for a girl.  I am not sure how many teenagers girls, but I know that I will have bout 6-7 people vegetarians.  The customer requests was to have an Alfredo Sauce and a Vodka Sauce.  

 

Can you advise how much sauce should I make?  I have to confess that I have never made a Vodka Sauce.  I was actually searching for a recipe right now.

 

Once again thank you so much!

 

C

post #4 of 5

Make a Marinara when you saute add vodka . Finish and season the sauce  then put in blender or food mill and puree then add heavy cream,      FoerPasta approx  3 to 4 ounces per person.  Maybe serve some garlic bread for the guys. Enjoy.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #5 of 5
Thread Starter 

Thank you Chefdeb,

 

I will try your recipe tonight having my husband as a guinea pig!  I don't think I will be able to make garlic bread as the site does not have any ovens.

 

As a matter of fact I will be using two electric woks, that I ordered specially for this event, just to make the show for the Station Pasta!

 

Once again thank you very much for taking the time to reply.

 

Have a wonderful evening,

 

C

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Catering
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Catering › Advice on Pasta portioning