Question for you caterers


 
J

Jamie B

TVWBB Member
Hi, a couple questions please, for those of you that do catering.

I imagine you often can't cook at the catering site. So, what do you do? Cook at home, reheat at site? Cook at home, keep warm in cooler till served? Partially cook at home, then finish at site? Does your method depend on the meat being served, e.g. ribs vs. brisket?

I just got to thinking the other day, and was wondering what you all do? Thanks!
 
Jamie, I'm not really a caterer but do serve meals for about 35 folks. There are no kitchen facilities where I serve, only a small bar sink, so thankfully I can get water for my chafers. I cook and heat in chafer pans at home, then load a plug-in cooler and some insulated pouches with the hot food for a drive to the hotel where I serve.

Rita
 
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