How to Prepare for Catering a Party 

I'm a newbie as well!! Even tho I've catered before, I needed this!!!

Please comment on my 12 year old. Your $300 per person price is very interesting to me and my daughter might be underselling her services for all of the training that she has. She wants to start out charging $50 per person to capture the market share.

+Larry T what she meant is she has catered for 300 people all by herself; not that she charges that per person.

You cook for 300 people and you take advice from youtube? :-))) I find it hard to believe BOTH of those facts.

YOUR HIGHNESS how was the beginning to learn how to cook for a massive number of people

every comment in this entire thread is retarded

V Kelly thorny

Dee-Va Creations actually i.found the whole thing a.waste of time.

No don't do that

Certain things you need to do right before cooking if you want a good product

If she is this talented this is her studies.

Mr Wright is she making a large profit...if she isnt making any she xant do any until she she takes some business classes...my fried son atarted a landscaping business...by 16 he owned three homes and already had an almost new truck and trailer....and six employees who were mostly much mlm older...just his brother was younger.

jesus, this isn't twitter...

i would grill the prime rib just to mark them then shingle on a sheet pan you should get 18 pieces per rib....this cna be done a day before then when you serve heat in oven untill desired doneness...

looks like he went out of business or at least didn't bother keeping the website up

He said that he sometimes has three events in a day so it makes sense to start eaelt

You’ve never cooked in professional setting have you?

It is absolutely in compliance with all states/Federal health and sanitation safety standards.It is common practice well within the guidelines of every menu I have created,worked with and under.3 days is also the suggested hold time under standard operating procedures.As Chef states,many sauces and soups "marry" flavors more and provide a deeper depth and better texture after a day.If we consider the ingredients that go into what we are making as well as the freshness quality source and cooking method it's much easier to determine the shelf life of what you intend to prepare.I hope this helps you feel better about things.I know when I first started ina kitchen I had a lot of suspicions 😂 but MOST kitchen are abiding by these rules and very seldom does anything ever grt by us and if it does it NEVER makes it to the table.If it does sue the shit out of them and call the health department immediately.

@@TylerL-zx5qt Finally, after six years someone gave the much needed reassurance.

@@Maloy7800 In regards to studying the menu and the time frame it takes to complete the event we have to consider sourcing the ingredients as well as cooking methods (smoking some cuts of meat can take up to 14 hrs).If your only able to source from supply companies such as Sysco you must have the order in 2 days prior to receiving it and you may only have one truck maybe 2 in a weeks timespan.Then we have to organize the work load across various shifts to coordinate not only the catering but regular business as well.Without knowing in detail every component of each dish it is easy to miss one crucial component for an entire dish or even under/over order on things you need.Another possibly is that it is currently out of stock and we must adjust there.Giving yourself a week to achieve every aspect of the goal is vital and without giving yourself enough mental and physical preparation,even if it goes off without a hitch how many times can you repeat the same level of quantity and quality before burning out or making a gross error?

you must be an amateur

+Jaysenpizza ...he can handle raw food bare handed the oven will kill the pathogens...if he touched ready to eat food bare handed of after he touched meat that would be a problem