I cook for over a thousand everday at my place. For lunch yesterday we served pulled brisquett, roasted chicken, fried potatos, vegetarian mousaka. Salad buffett and fresh baked bread.
60 kilos brisquett. Into 6 sealed deep pans with wine, harusua, bay leaf, mustard seeds, salt, black pepper corns, garlic, tomato. Into a rational on tuesday at noon and cooked on 75c till thursday morning at 6 am. Pulled by hand.
40 liters bbq sause, made in one of my steam ketals.
120 kilos chicken legs, this was 38 hotel pans of 30 in each. Salt pepper, bit of wine. 200c for 25 mins. Bbq sauce after cooking, same as with the beef.
8 hotel pans of mousaka, vegan. My own mix of vegis including eggplant, zuccini, carrott, onion, pepper, seasoned soy protien, layered, prebaked, chilled, topped with fresh potato puree and rebaked at 250c for 8 mins and reduced heat to 160 for 15 mins for service.
50 loaves of bread, baked fresh every morning. Butter, apples sause, buba ganuish and humas for toppings.
Salad buffet with lots of pick your own vegis and mixed salads like pasta, potato, chicken, bean, roasted& marinated salads. We make all the dressings.
It takes 2 expierenced cooks, 1 helper and one salad guy to produce. The right equipment is needless to say, important b