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!