need to expand
OK newbies......Welcome to cheftalk. This is an amazing site where professionals get to ask each other questions......there is an incredible depth of knowledge in these archives and members. From the very beginning this site was different because respect was asked of all. Sure we kid around.
That being said, Personalchef there are chefs on here that have catered for over 10,000 people at a pop.....there are others that cook solo, what does a "good size event" mean to you.
There are guys that call the Sysco truck for frozen food and those that visit farms to get whole animals.
How big of a space are you looking for?
What kinds of equipment do you need? (fryer, ovens, tilt skillet, steamer, c-vac, walkin, freezer, cryovac)