A small dinner for 100...

[Mik]

Good picks. All scale well.

[Jolly]

@Mik said in A small dinner for 100...:

Good picks. All scale well.

Hope so.

Haven't done much in their outside kitchen, but you would really like it. It's an open air shed with two fryers, two Blackstone griddles, two small pits and a large pit (I'm thinking 8-10 feet) with an offset firebox. Those form a U at the front of the building. At the back is an area to roast pigs (I'm guessing they could do about three at a time). Working counter space is in the middle.

[Mik]

Yes I would like that. I would guess they have institutional size bowls and pans?

I keep toying with buying a Blackstone, but don’t really need that much griddle food.

[Jolly]

Some stuff, Mik. Not as much as I would like.

Something I really miss...I had the recipe cards for the local USAF hospital. Those were in 100 person increments, most of them scalable. The base hospital was known for having good food.

After not using them very much for several years, I chunked them.

The internet is ok and I have a couple of catering books (plus my wife's cousin is a retired caterer), but there's nothing like laying it out on a table while you're planning.

[Mik]

Planning for that scale is absolutely required. if I were closer, I'd come help.

[Jolly]

When are you starting your catering business?

[taiwan_girl]

@Jolly Sounds like a great time!! Hope it went well.

[Mik]

@Jolly said in A small dinner for 100...:

When are you starting your catering business?

When you know what freezes over.

[Jolly]

@Mik said in A small dinner for 100...:

@Jolly said in A small dinner for 100...:

When are you starting your catering business?

When you know what freezes over.

Let's not be too hasty.

I was at an instrument school several years ago, and my lab partner was from Florida...Don't remember exactly where, but as those things go, you get pretty friendly as the week goes by. You know, small talk about the kids, college football, working conditions back home, etc.

Anyway, her husband was a lawyer who had retired from practicing. He was a gourmet cook, much as you are. He decided to open a small catering shop and he had a small building built behind their house. He didn't do huge events, but specialized in high end food for private house parties, wedding rehearsals, etc. Stuff where you were cooking for anywhere from 10-50 people.

His wife said that as word-of-mouth about his food made the rounds, he had all the business he wanted. For smaller things, like a dinner party, she would help him. For the biggest things he did, he would hire enough help to get by.

He enjoyed the business.

[Mik]

Sounds like work.

I’m enjoying my part time consulting gig. Good to have to a look at problems and goals again, without impinging on my days much.