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What's your food success story?

post #1 of 4
Thread Starter 

Tell us about the time it all came together at a holiday.. the time you performed as sous chef and kicked butt.. or the time that you finally won over someone from Kraft Mac and Cheese..or the time you experimented and will never go back again. I want to hear your food success stories!

post #2 of 4

BBQ cater gig for 500 and my help didn't show, my bun order didn't show. I setup solo, made buns and baked them in the BBQ pit after I pulled pork butts and brisket off. Everything hit the serving line(thankfully the people I was catering for pitched in to help serve so I could cut meat as needed) on time and was a great hit. Served pulled pork, brisket, spare ribs, slaw, potato salad, baked beans, buns and every last bit was homemade and done on site. After tear down I crawled in the back of the van on top of the gear boxes and slept for 8 hours before hitting the road for the 150 mile trip home. I had been up for 32 hours before it was all said and done.

post #3 of 4

Back in the 70s there was the great East Coast black  out .lasted about 16 hours  longer in some places. 1000 guest in he ballroom, Prime rib of beef dinner, No lights lucky for us gas ovens and stoves.  Elevators and escalators out. We put 5 arm candleabras on each table . Served the mea,l no pa system so no speeches could be heard. Guest departed down staircases to the street with waiters holding candles and flashlights on each landing. I was amazed it went good and we got paid.

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...

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post #4 of 4
Quote:
Originally Posted by chefedb View Post

Back in the 70s there was the great East Coast black  out .lasted about 16 hours  longer in some places. 1000 guest in he ballroom, Prime rib of beef dinner, No lights lucky for us gas ovens and stoves.  Elevators and escalators out. We put 5 arm candleabras on each table . Served the mea,l no pa system so no speeches could be heard. Guest departed down staircases to the street with waiters holding candles and flashlights on each landing. I was amazed it went good and we got paid.
holy hell that's amazing. eek.gif
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