"What's the secret of life" a gourmet chef asked his client in a movie. The correct answer was: "Butter". This advice is thoroughly taken to heart here. Butter, lots of butter. And it does taste great. Only this meal 'costs' you double in the amount of calories. This is for when you need to feed a bunch of people fast for cheap, like a group of children camping. Nothing you can use for a wedding buffet, where one expects more intense flavors.
That is EXACTLY what I'm thinking... I will be moving back to Albuquerque, New Mexico (US) to RE-Open my Acting Studio and want to also have a Mystery Dinner Theatre (food)... I used to have a restaurant and what to Teach the Acting students not only how to ACT on stage... but how to Cook and Serve... (future knowledge)... but Fun too. I have catered before on a smaller scale... but have a funny feeling... I need to buff up my buffay...
I started catering Mexican food. The amount of work I do compared to this is immense but your video really helped me to lo see that a simpler menu is okay. Thanks a lot!
That’s a great video. It’s simple but elegant at the same time. Thank you. I usually tear down all the romaine lettuce wash it in warm water. Then chopped it into salad size.
I need some help!! im currently in the process of purchasing my tools needed for catering. i want to open in about 5 months but i've yet to come up with a catering menu. i don't know how to create the menu. i need some help, advice, anything i need to know to start catering business. leave out anything finance/marketing related. i want to know about creating the menu most of all. any applications i can use?
OK, I just started the video but I know for a fact you never start potatoes off in hot water because it cooks from the outside and the inside will not be cooked properly. You always always always cook potatoes starting in cold water. Sorry about advice you’re giving.
Sorry but the chicken breast should be golden brown and it’s Gordon Ramsay says which is a great idea. You start from 12 o’clock to 11 o’clock and then you go back and as you flip them you start at 12 o’clock so they’re all cooking evenly. But chicken piccata the chicken should be gold and brown approximately three minutes on the first side two minutes on the second side, you’re giving bad advice. I’m so sorry.
Why are you not wearing gloves when touching ready to eat food? That is highly unsanitary and goes against servsafe. You are not supposed to wear a watch either.
OK, I just started the video but I know for a fact you never start potatoes off in hot water because it cooks from the outside and the inside will not be cooked properly. You always always always cook potatoes starting in cold water. Sorry about advice you’re giving.
The BEST part about this video is the fact that it shows that 1 person can usually cater a nice amount of client's meals by themselves without help.
"What's the secret of life" a gourmet chef asked his client in a movie. The correct answer was: "Butter".
This advice is thoroughly taken to heart here. Butter, lots of butter. And it does taste great. Only this meal 'costs' you double in the amount of calories.
This is for when you need to feed a bunch of people fast for cheap, like a group of children camping. Nothing you can use for a wedding buffet, where one expects more intense flavors.
That is EXACTLY what I'm thinking...
I will be moving back to Albuquerque, New Mexico (US) to RE-Open my Acting Studio and want to also have a Mystery Dinner Theatre (food)... I used to have a restaurant and what to Teach the Acting students not only how to ACT on stage... but how to Cook and Serve... (future knowledge)... but Fun too.
I have catered before on a smaller scale... but have a funny feeling... I need to buff up my buffay...
I started catering Mexican food. The amount of work I do compared to this is immense but your video really helped me to lo see that a simpler menu is okay. Thanks a lot!
That’s a great video. It’s simple but elegant at the same time. Thank you. I usually tear down all the romaine lettuce wash it in warm water. Then chopped it into salad size.
Excellent Chef,
Thank you sir,great video👍
I like it. Thank you!
You forgot to add sour cream and about 14 pounds of garlic to the mashed potatoes.
THANK YOU A MILLION!!!!!!!
This is so helpful
Good
I LOVE YOU!!!!!!!!!!!
lovely
ur awesome
Thought you said garlic mash and the lettuce wasn't washed 😐 thank you for uploading
I need some help!! im currently in the process of purchasing my tools needed for catering. i want to open in about 5 months but i've yet to come up with a catering menu. i don't know how to create the menu. i need some help, advice, anything i need to know to start catering business. leave out anything finance/marketing related. i want to know about creating the menu most of all. any applications i can use?
It has been 4 years... What did you decide?
What in the dirty lettuce is goin on!!!!!
Did he say a little bit of salt huh No!!! Lol it’s potato’s
OK, I just started the video but I know for a fact you never start potatoes off in hot water because it cooks from the outside and the inside will not be cooked properly. You always always always cook potatoes starting in cold water. Sorry about advice you’re giving.
Is there a secret to cleaning romaine lettuce in a bunch?
@sophie N I cut the bottom off and soak for 3 minutes in cold water
Did he even season the chicken? wtf
😂😂😂
Sorry but the chicken breast should be golden brown and it’s Gordon Ramsay says which is a great idea. You start from 12 o’clock to 11 o’clock and then you go back and as you flip them you start at 12 o’clock so they’re all cooking evenly. But chicken piccata the chicken should be gold and brown approximately three minutes on the first side two minutes on the second side, you’re giving bad advice. I’m so sorry.
That romaine was dirty as hell
Why are you not wearing gloves when touching ready to eat food? That is highly unsanitary and goes against servsafe. You are not supposed to wear a watch either.
Is this real😂😂😂😂
There is no such thing as fresh frozen...
It means it was Frozen when it was Fresh...
DO NOT put plastic wrap in the oven! Tin foil yes, parchment paper yes but not plastic wrap.
YES you can... Professional do it all the time... it is UNDER the Foil.
A good Heavy Plastic Wrap is best...
gross
Good
OK, I just started the video but I know for a fact you never start potatoes off in hot water because it cooks from the outside and the inside will not be cooked properly. You always always always cook potatoes starting in cold water. Sorry about advice you’re giving.