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08-08-2006, 03:45 PM
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Pre-preparation is a huge part of it. I worked in college foodservice for 5 years and we fed several hundred people a day. You do as much as possible (chopping, assembling, whatever) ahead of time and then you can feed an army.
    
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08-08-2006, 06:53 PM
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Yeah, it the lots of people involved in getting everything ready. I was watching WGN-Chicago Noon News today and they had a professional chef on that cooked 2 complete dinners in about 2 minutes.
Everything was cut and read to go, so all he did was talk and cook. Quite amazing but it did miss the preperation part. I worked in a restaurant as a kid, and they had 4 people who came in at 7am and would cut everything up to have it ready to go for the chefs that arrived at 3 pm.
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08-08-2006, 07:31 PM
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I've had restaurants and catered for years! PREP WORK! Hours of prep and some things can be made ahead. It's a heluva lot of work; you kick into high gear and you don't stop!
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08-10-2006, 07:14 PM
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Hmm this is interesting. thanks for this info. I always wondered about this too
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08-11-2006, 09:07 PM
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Quote:
Oh, and I washed a lot of dishes
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08-12-2006, 04:05 PM
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I once worked in a soup kitchen that served on the average 350-400 hundred people 5 days a week, and "Saint" Sister Elena, always had people on Monday, chop and mix up stuff, for Tuesday. And Tuesday people prepped for Wednesday, and so on. That's the only way that it worked. Those were some great times.
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