Whew I just tried things your way today for a simple father's day dinner for Sunday and I got it done in 28 min including check out. BIG THANK YOU to you
Thank you for sharing. I’m planning a food business in my country ( catering ) it’s true prepare everything first needed to catch up the time foods are ready on the day of celebration. Must be organized, systematic in cooking.
Great plan and tips.I graduated ICE in NYC in 2009 and worked at The Palm on 2nd ave. I cater parties and functions pretty often.This chef broke it down and was very informative.Along with safety tips,especially with the mandolin.Good job! Now where's the leftover wine and vodka from those sauces!? lol
Everything you said is right ....👍🏻👍🏻👍🏻this week I’m going to cater for my stepdaughter’s wedding for 300 guests and I’m doing it by myself with no help...☺️multitasks is important ‘💪🏻💪🏻👍🏻
Thank you so much, you INSPIRED ME, I cook for 300 person by myself, and is incredible how this small details can save time and make everything more efficient, I learn from my grandma the passion for cooking and I teach myself everyday the new Technics, tips and tricks that make the difference, Have a wonderful day, please make a video how to storage lots of foods for the next day, still a challenge.
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.
Thanks for the tips. Me and my classmates are going to cater 100 persons tomorrow. I will apply these tips on my work hopefully everything is ok. This will be our first time doing catering for school work :D Thanks again
This was actually very interesting to watch because I do the exact same thing as you. Spot on, brother. Spot on. Well put together. I'm a wedding chef fyi. Hey, leave that bread (crostini) in the freezer for an hour and then chop it like an onion. cuts that time in half.
I'm literally a line cook, first kitchen job, 6 months in. No management and now I have to serve a 300 person banquet managing by myself with no experience managing banquets. 🙃
i lile the trick with the sheet pan and burgers.i wanted to know if ur putting anything in ur burher if u arent.i would imagine cutting the loaf or forming a loaf it it comes in a bag (ground beef). and then pressing and forming would be faster im not a fan off scooping them.but i will tell u ur videos are very clear and informative.and i will be showing this to my chefs.100% i tell them all the time dont put down the knife until its necessary
Chef this is great however can you tell me how you put the meats away to stay fresh to then take them out the next day or whenever you need them for the event? Thank you so much
Can you cook food in the oven put it in chafing dish to keep warm with lids then take it to the bbq later on for that nice bbq flavour? If so how long could you leave it in a chafing dish like if I did chicken wings or half a chicken
i am in food services for the last 15 years. i want to know food cost if i prepare for 200 persons catering menu like soups, main course, entry, side items , sweets, salads, rice .
Chef! What about doing roasted prime ribs/flank steaks? Do you do them on the day itself? Also, if i intend to only serve half of it first before topping up the next half, how do i do that without my second half of the meat getting cold?
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...
My 12 year old has been professionally trained since she was 6 by a very well esteemed chef, and she now wants to start her own catering business. She is an elite chef but I will be putting restrictions on how many people she may cater for per month. I would like to know what to expect for a reasonable restriction for her. Right now I am saying that she can cater for 200 people a month, only on 2 weekends a month. She swears that she can do more and I've seen her do a lot of people at one time on a few occasions. The most was about 130 people during a wedding for her aunt last year. I'm concerned with prep time taking away from her studies. So someone please give me a reasonable expectation with prep time for my 12 year old super chef.
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.
Hey great video but i must agree with the wash your hands comments. As a experience chef you should always take sanitation in to account. I watched you rub your face then cut that bread right after.This is not a bashing session because im actually here to learn from you. Just take into account you posted this via internet to the world and many of us actually care about the food handling and sanitation. GOD BLESS SSG ALBERT US ARMY INFANTRY
This was great video I hope you don't stop make events video you can change the world "FLY just lessons but Going Hard is Blessed" I love how plan out the day's of weeks and also working on breads and came out awesome looking forward to see other video 2023. REAL TALK 💯💯💯💯👊👨🏾🍳🔥🔥🔥🔥🌠🎆🙏👏👏👁📚🌏👨🏾🍳🔪🔥🔥🔥🔥👍
You have to keep hot food hot and cold food cold to stay in the safe zone...I understand the pre cook option but you are partially cooking. How do you keep your food in the 'safe zone' @marcusburic ? I can cook for under 20 no problem...I'm trying to learn for larger crowds. I love my mandolin! It comes with a safety guard so my hand doesn't come near the blade.
hi can show how to make 18 quarts of broccoli cheddar soup and 18 quarts of loaded potatoes soup?? I got a lot of vegetarian people in my family and they love these soups..thank you so much
This is AMAZING thank you so much chef!! You worked so efficiently and you look so cute too 😊😬. About the cucumbers...some food processor is big enough they can slice them in no time and you have way higher chances of keeping your fingers 😜
After watching this video, I now realize where I have gone wrong in cooking for gatherings. I tend not to study the menu thoroughly to shop and cook efficiently.
Positives: showed some good tips that can be applicable throughout the kitchen. Flaws: he’s in a commercial kitchen. Doesn’t really show any actual recipes. Overall: 70% good video
good tips, but a good cheff know the sanitation is primary; you do not wash your hands plus you do not use gloves sad...i am started my catering business, and sanitation is primary for us , i need to learn how to multitasking better and how to shop for big amount off food..but thanks for what you doing,
I like the video..but.. You don't use gloves, you don't use hair net, you clean your hands in your coat.. And maybe the people see and think that's ok..I don't. I'm sorry.
+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
Two things that kind of scratched me. One, you keep your sauces and soups for THREE DAYS? Is that in compliance with the sanitary rules? And the second thing is, it takes you a WEEK to prepare a dinner for 150 people? And you take a whole DAY to "study the menu"? Isn't that a bit... slow?
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.
@@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?
Whew I just tried things your way today for a simple father's day dinner for Sunday and I got it done in 28 min including check out. BIG THANK YOU to you
I'm a newbie doing my first 50 person event this Thursday. This was very good info. Thanks
I'm a newbie as well!! Even tho I've catered before, I needed this!!!
Thank you for sharing. I’m planning a food business in my country ( catering ) it’s true prepare everything first needed to catch up the time foods are ready on the day of celebration. Must be organized, systematic in cooking.
Great plan and tips.I graduated ICE in NYC in 2009 and worked at The Palm on 2nd ave. I cater parties and functions pretty often.This chef broke it down and was very informative.Along with safety tips,especially with the mandolin.Good job! Now where's the leftover wine and vodka from those sauces!? lol
8:09
What size scoop is that?
How many Ounces?
Oui Chef! Awesome techniques 👌
Great advice for everyone having ppl over. Congrats.
Everything you said is right ....👍🏻👍🏻👍🏻this week I’m going to cater for my stepdaughter’s wedding for 300 guests and I’m doing it by myself with no help...☺️multitasks is important ‘💪🏻💪🏻👍🏻
Holy shit, 300 by yourself? I'm curious to know how that went, 5 years ago lol
@@xTFFxVengeance I'm curious too lol
Thank you so much Chef...
EXCELLENT Video...
Great video! Thanks chef!
Learned your techniques how to prepare foods easily. Thank you for sharing your knowledge for a catering job. 🙏
Love your menu preparation organization by category - a great idea! -
Thank you so much, you INSPIRED ME, I cook for 300 person by myself, and is incredible how this small details can save time and make everything more efficient,
I learn from my grandma the passion for cooking and I teach myself everyday the new Technics, tips and tricks that make the difference, Have a wonderful day, please make
a video how to storage lots of foods for the next day, still a challenge.
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
Thanks for the tips. Me and my classmates are going to cater 100 persons tomorrow. I will apply these tips on my work hopefully everything is ok. This will be our first time doing catering for school work :D Thanks again
Thank you chef. Very helpful video.
great video Chef, helped me alot. thx.
This was actually very interesting to watch because I do the exact same thing as you. Spot on, brother. Spot on. Well put together. I'm a wedding chef fyi. Hey, leave that bread (crostini) in the freezer for an hour and then chop it like an onion. cuts that time in half.
I'm literally a line cook, first kitchen job, 6 months in. No management and now I have to serve a 300 person banquet managing by myself with no experience managing banquets. 🙃
Wow you make it look so easy. A lot of great tips. Thank you.
Dee-Va Creations actually i.found the whole thing a.waste of time.
Super tips that have stood the test of time thank you
WOW!
What a helpful Video!
Thank you so much for taking the time to share!
Muy bueno amigo
Nice jobs chef 👨🍳
I just finished culinary school and am catering my graduation party. This is going to be a big help. Thanks. Wish you were still on UA-cam :(
V Kelly thorny
Thank you for your video!
Great tips! Thank you very much!
Practical!
Brilliant!
Thank you!
Oh wow this video is 10 y ago very helpfull and now you will be better
This is a great video. Thanks!
Thank you , I aprecciate the info
Thanks for the tips
How long in advance you cook the meats or seared and then wat do do you do , you save it in the cooler until the event day ?
Thank you chef❤
So how long will the seared burgers hold. Can this be done the day before the event? 2 days before? I have to do 75 burger sliders! Great video BTW!
No don't do that
Certain things you need to do right before cooking if you want a good product
Awesome how you working man
amazing cucumber slicer machine ,im yet to find one over here in Nottingham United Kingdom
thanks for the good tips 👍😊
Great vid. I shop exactly the same way. Catering is difficult animal!
i lile the trick with the sheet pan and burgers.i wanted to know if ur putting anything in ur burher if u arent.i would imagine cutting the loaf or forming a loaf it it comes in a bag (ground beef).
and then pressing and forming would be faster im not a fan off scooping them.but i will tell u ur videos are very clear and informative.and i will be showing this to my chefs.100% i tell them all the time dont put down the knife until its necessary
Great video man
Thank you so much for this wonderful video. It help me a lot with my new job
Thank you.
Great video
Loved this video . Thank you!
Amazing
So, as far as I can understand, you do plating on site, right? Or just reheat the plate?
Chef this is great however can you tell me how you put the meats away to stay fresh to then take them out the next day or whenever you need them for the event? Thank you so much
Can you cook food in the oven put it in chafing dish to keep warm with lids then take it to the bbq later on for that nice bbq flavour? If so how long could you leave it in a chafing dish like if I did chicken wings or half a chicken
great chef techniques
thanks alot
thank you for the lesson given in this video
Please make more videos!
i am in food services for the last 15 years. i want to know food cost if i prepare for 200 persons catering menu like soups, main course, entry, side items , sweets, salads, rice .
Great video. If you are still in the food biz, make more videos.
very nice video chef
how much different Will the preparation be if you dont have a way to finish the cooking at the catering site?
Thanks for sharing. God bless you!
SUPER!!!! Helpful👍🏽
Wonderful
Great work, thanks for sharing! waiting for more content to come through. Can you please make some videos about knifes?
Thanks chef :)
Thank you
Chef! What about doing roasted prime ribs/flank steaks? Do you do them on the day itself? Also, if i intend to only serve half of it first before topping up the next half, how do i do that without my second half of the meat getting cold?
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...
My 12 year old has been professionally trained since she was 6 by a very well esteemed chef, and she now wants to start her own catering business. She is an elite chef but I will be putting restrictions on how many people she may cater for per month. I would like to know what to expect for a reasonable restriction for her. Right now I am saying that she can cater for 200 people a month, only on 2 weekends a month. She swears that she can do more and I've seen her do a lot of people at one time on a few occasions. The most was about 130 people during a wedding for her aunt last year. I'm concerned with prep time taking away from her studies. So someone please give me a reasonable expectation with prep time for my 12 year old super chef.
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.
POWERFUL AMAZING THANKS YOU MARCUSBUIC ⚘.ALWAYS DAPHNE COTTON 💜.♥️🖤💚BROWN FAMILY.
jesus, this isn't twitter...
Hey great video but i must agree with the wash your hands comments. As a experience chef you should always take sanitation in to account. I watched you rub your face then cut that bread right after.This is not a bashing session because im actually here to learn from you. Just take into account you posted this via internet to the world and many of us actually care about the food handling and sanitation. GOD BLESS SSG ALBERT US ARMY INFANTRY
This was great video I hope you don't stop make events video you can change the world "FLY just lessons but Going Hard is Blessed" I love how plan out the day's of weeks and also working on breads and came out awesome looking forward to see other video 2023. REAL TALK 💯💯💯💯👊👨🏾🍳🔥🔥🔥🔥🌠🎆🙏👏👏👁📚🌏👨🏾🍳🔪🔥🔥🔥🔥👍
You have to keep hot food hot and cold food cold to stay in the safe zone...I understand the pre cook option but you are partially cooking. How do you keep your food in the 'safe zone' @marcusburic ? I can cook for under 20 no problem...I'm trying to learn for larger crowds. I love my mandolin! It comes with a safety guard so my hand doesn't come near the blade.
Why I can't reach your site?
It redirected me to a go daddy page!
looks like he went out of business or at least didn't bother keeping the website up
👏🏽👏🏽👏🏽👌🏽 Thanks
Great advice chef! It helped a lot. Thank you!
hi can show how to make 18 quarts of broccoli cheddar soup and 18 quarts of loaded potatoes soup?? I got a lot of vegetarian people in my family and they love these soups..thank you so much
This is AMAZING thank you so much chef!! You worked so efficiently and you look so cute too 😊😬. About the cucumbers...some food processor is big enough they can slice them in no time and you have way higher chances of keeping your fingers 😜
After watching this video, I now realize where I have gone wrong in cooking for gatherings. I tend not to study the menu thoroughly to shop and cook efficiently.
Nice
Positives: showed some good tips that can be applicable throughout the kitchen.
Flaws: he’s in a commercial kitchen. Doesn’t really show any actual recipes.
Overall: 70% good video
If you ever do a Catering bbq for a thousand samoans haha?
👍🏻👍🏻👌👌👏👏
I would like which your video
@
@
@YtMI
We usually smoke a bowl and let it rip.
good tips, but a good cheff know the sanitation is primary; you do not wash your hands plus you do not use gloves sad...i am started my catering business, and sanitation is primary for us , i need to learn how to multitasking better and how to shop for big amount off food..but thanks for what you doing,
Thks
Let’s say I have 20 guests how many pounds of pasta noodles do I cook? It will be a neat sauce!
uh.. I hope your food safe skills are better with clients lol please wash your hands when handling raw meat then veggies??? food safe 101 man!!
3 qt rice
5 qt water
Click the link!
TOE Maaahhh TOES
I like the video..but.. You don't use gloves, you don't use hair net, you clean your hands in your coat.. And maybe the people see and think that's ok..I don't. I'm sorry.
How about washing your hands, your touching other food after you touched raw meat
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
Two things that kind of scratched me. One, you keep your sauces and soups for THREE DAYS? Is that in compliance with the sanitary rules? And the second thing is, it takes you a WEEK to prepare a dinner for 150 people? And you take a whole DAY to "study the menu"? Isn't that a bit... slow?
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?
This isn't sexy.
I’m catering a party for 100 and I have no idea how I’m gonna pull it off 🥲