Chef Forum banner
1 - 10 of 10 Posts

·
Registered
Joined
·
2 Posts
Discussion Starter · #1 ·
I'm making Cajun shrimp in butter sauce for an event for 60 people. There is no kitchen onsite. My plan was to cook the shrimpin my kitchen, store in Cambro, and place in chafer 30 min before serving. I'm nervous it will overcook and become a chewy, rubbery, mess. Any advice?? I'm a new caterer with almost a year of experience. The other time I did this dish I had a kitchen. This client is someone who was at that event.....
 

·
Registered
Joined
·
2,530 Posts
Welcome to Cheftalk! Shrimp is a real hard item to cater. All I could say is, when I catered and had an item that was difficult to cater, I had that item delivered to the catered affair separate from the other items. In other words, if I was doing Nola style BBQ shrimp I would send my crew early and I would follow with that dish closer to serving time. Not all items are equal when catering. In fact if I were catering or trying to sell a menu I wouldn't have this item on the menu if I didn't have a kitchen to do on site cooking. I my case I had portable ways of doing some of these dishes using demo Wok cooking on the buffet......Good Luck...ChefBillyB
 

·
Registered
Joined
·
2 Posts
Discussion Starter · #3 ·
Welcome to Cheftalk! Shrimp is a real hard item to cater. All I could say is, when I catered and had an item that was difficult to cater, I had that item delivered to the catered affair separate from the other items. In other words, if I was doing Nola style BBQ shrimp I would send my crew early and I would follow with that dish closer to serving time. Not all items are equal when catering. In fact if I were catering or trying to sell a menu I wouldn't have this item on the menu if I didn't have a kitchen to do on site cooking. I my case I had portable ways of doing some of these dishes using demo Wok cooking on the buffet......Good Luck...ChefBillyB
That's great advice and doable for this situation....I can have my mom bring the dish right before service...and I'll follow these instructions for the future. Thanks a million!!!
 

·
Registered
Joined
·
169 Posts
We use the individual gas canister hobs too, but the only thing I would suggest you keep in mind is the environment versus temperature - if you're outside on a cold, windy day, this will greatly affect their temperature conduction.
But, I'm sure you would know that!
 

·
Registered
Joined
·
3,409 Posts
...or perhaps the more logical thing to do...(in the future now...) would be to check out the venue beforehand to see what the kitchen looks like and gear the menu to that rather than take a chance on poor food quality simply because the guest wants it.
 
1 - 10 of 10 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top