Thanks. It only took 2 weeks.
Seriously; the advantage of having enough space to make a dish at a time, then freeze, really made a difference.
Catering for many
- Thread starter karadekoolaid
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Seriously; the advantage of having enough space to make a dish at a time, then freeze, really made a difference.
I'm now catering for many, but in a local restaurant.A fascinating experience; intense, multi-tasking, high levels of communication and perfectly executed dishes, every single moment. Today, we probably had around 40 covers; yesterday, around 80; Saturday, more like 150.
There's a huge brigade in the kitchen; 5 cooks who only do prep, chopping veg, measuring spices, cutting up the meat/fish/chicken. 2 people dedicated to bread and desserts; 4-5 line cooks, 3 preparing veg and salads; 2 dish washers and 2 cleaners, plus 6 wait staff, front of house. 1 kitchen boss (basically, the sous-chef) who commands the kitchen, and the executive chef who is ever present and demands very high standards.
Walking into this virtually military set up is great, because I'm treated like the exec,even though I'd probably fail at the 1st hurdle if thrown directly into the fray.
However - the menu is mine, the recipes are all mine, so I'm expected to be as demanding as the big boss. I am.
I 'm doing front of house, guiding the guests through the menu, recommending dishes, and suggesting what goes with what.
Enormous fun!
There's a huge brigade in the kitchen; 5 cooks who only do prep, chopping veg, measuring spices, cutting up the meat/fish/chicken. 2 people dedicated to bread and desserts; 4-5 line cooks, 3 preparing veg and salads; 2 dish washers and 2 cleaners, plus 6 wait staff, front of house. 1 kitchen boss (basically, the sous-chef) who commands the kitchen, and the executive chef who is ever present and demands very high standards.
Walking into this virtually military set up is great, because I'm treated like the exec,even though I'd probably fail at the 1st hurdle if thrown directly into the fray.
However - the menu is mine, the recipes are all mine, so I'm expected to be as demanding as the big boss. I am.
I 'm doing front of house, guiding the guests through the menu, recommending dishes, and suggesting what goes with what.
Enormous fun!
Just finished a 2-day Indian food festival (yes, another one) at a local golf club.
The mystery factor in this event was the number of guests . When I spoke to the restaurant owners last week, they said "about 60 people per day".
When we got to the kitchen on Tuesday, it was "35 one day, then 50 the next". Wednesday, we actually had 35, so that was fine, and then for yesterday, it was going to be "70".
By lunchtime, that number had risen to 95. I had no idea how to manage those huge variations in numbers, but the chef calmly organised his squad, added more of this, assigned more people to prep, and by 4pm, everything was ready for 95!
Service was a bit more hectic. Firstly, because almost everyone arrived at 7.30, and secondly, because the waiters didn't seem to have a clue what tables were ordering and whether they wanted the appetizers or the first course. Once more , the chef stepped in, gave the maitre d' a dressing down, got things organised and then everything ran smoothly.
A fascinating insight into the workings of a pro kitchen. Next time I see someone complain about service, I'm going to tell them that story!
The mystery factor in this event was the number of guests . When I spoke to the restaurant owners last week, they said "about 60 people per day".
When we got to the kitchen on Tuesday, it was "35 one day, then 50 the next". Wednesday, we actually had 35, so that was fine, and then for yesterday, it was going to be "70".
By lunchtime, that number had risen to 95. I had no idea how to manage those huge variations in numbers, but the chef calmly organised his squad, added more of this, assigned more people to prep, and by 4pm, everything was ready for 95!
Service was a bit more hectic. Firstly, because almost everyone arrived at 7.30, and secondly, because the waiters didn't seem to have a clue what tables were ordering and whether they wanted the appetizers or the first course. Once more , the chef stepped in, gave the maitre d' a dressing down, got things organised and then everything ran smoothly.
A fascinating insight into the workings of a pro kitchen. Next time I see someone complain about service, I'm going to tell them that story!