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How much cheese for 150

post #1 of 5
Thread Starter 

I have to make a cheese tray for 150 . They are getting Veggies and fruit. I would like some help Please

post #2 of 5

Food for Fifty recommends 5 pounds for 50, so I'd suggest 15 pounds, say five pounds of each of three cheeses
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #3 of 5

Don't even try to  put cheese for 150 on 1 tray.. 2 or 3 trays scattered around the room so you wont have long lines. 5-6 pounds per tray plus grapes and some fruit as garnish. crackers also in baskets

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...

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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 #4 of 5
Thread Starter 

Thanks for the help. It all went very well. I should have explained myself better, I was intending to put it on 4 trays. It was an amazing venue, Farmtown Park, set up like an street from the thirties, cheese trays were put on barrels spread throughout. Looked great!

post #5 of 5

Glad it all worked out for you.

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
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