or Connect
New Posts  All Forums:Forum Nav:

learning about caterin

post #1 of 7
Thread Starter 
Chef Arnold,
You may find the job posting section of
interest in the NACUF's Website,(National
Association College/University foodservices)
Having worked in a large university setting
for 12 years, there are many Middle size Colleges
and Universites that offer a range of exposure
and opportunities to learn about catering.
Hope this helps. ML
post #2 of 7

lg quanity receipes

can anyone recommend a site to get lg quanity receipes? I am new into catering and have purchased one book for serving 50 but an already looking for new ideas. It's even difficult finding books on this subject.
post #3 of 7
Don't know may books available for large volume catering, but I am sure there are many out there. Try the JP Prince website, they usually have many books available for the professional. There is one book that is a must for caterers. I forget the name, but it is a book of measurements and yields. It gives you portion sizes and amounts for just about everything from a medium onion to a #10 can of diced tomatoes. Anyone remember the name of that book?
post #4 of 7
The book Pete refers to is: Chef's Book of Formulas, Yields, and Sizes by Arno Schmidt, published in the U.S. by Van Nostrand Reinhold and by International Thomson in many other countries. The second edition came out in 1996; I don't know if there's been an update since.

If you want the website of the supplier he mentioned, it's:
JB Prince
"Notorious stickler" -- The New York Times, January 4, 2004
"Notorious stickler" -- The New York Times, January 4, 2004
post #5 of 7
Thanks Suzanne, I couldn't quite remember the name, but that was the one I was thinking about!!!:) :) :)
post #6 of 7

Lg quanity receipes

Thanks so much for all the information. It is a big help. I will look for the book and try and find that site. If you can think of anymore helpful information please let me know.
post #7 of 7

lq quanity receipes

Suzanne.............thank you for the book Chefs book of Formuals. Went to B&N and they actually have one that is brand new coming 9out this month, so I ordered it. ..........50 and still cookin
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Catering