My name is Gregory. I am not a chef, but a great admirer and a business owner in Canada.
I am in the process of starting another business, based around culinary experiences in outdoor environments.
I am in the research stage, and am formulating what equipment and supplies will be needed for the hired chef. I'm hoping this community can help me out.
I understand that there are grills, wash stations, etcetera. But since I am not a chef myself, and my outdoor cooking experience is limited to camping, I'm insure as to how many grills (etc) would be needed, what else is required and what equipment can be multi-used for different menu items, so that I don't have to buy an entire cookware store (jk, but really).
Dinners will feature one or two guest and student chefs, displaying their talents. My question is: based upon a suggested menu below, for a head count 50 guests, what equipment would you require to fulfill the order?
Keep in mind, this is all outdoors. And if possible with your suggestions-what are the "wants" versus the "needs"? Like any business, our wants can be more lavish than what is actually needed. Ofcourse, I want the chefs to have everything they need without frustration, but as this is an outdoor experience, and considering the logistics to set and tear down everything after each dinner I cannot fully accommodate requests that may be unnecessary.
Thank you in advance. Any help would be appreciated.
I've supplied two sample menus. One is by the plate, and the other is family style/shared. I haven't quite decided which style I'd like to pursue-any suggestions on which would be easier for a culinary point of view? Please note that these are not menus in which I plan to serve-they are copies of beautiful menus I have found on the internet, with the mission of articulating the needs to create menus as splendid (It will be the guest chefs responsibility to create a menu as they desire).
meals such as these. Thank you, I hope I supplied enough, and clear information.