I'd be glad to answer your questions about how basic cooking methods apply equally to cooking for two in your home, or 1000 for an event. Please don't ask me how much to order from the caterer or deli. That's up to them to consult you on. If you are doing the actual cooking, I can help. My expertise is in cooking for more than 100 people. Your questions concerning cooking methods, amount to purchase, portioning, strategies for food service, and food safety for large production are welcomed. There are plenty of recipe websites on the internet. Please don't ask me for recipes. I don't believe in written instructions for cooking anyway. The more information you give while asking your question, the better response I can give. "How do I feed 100 people at my daughter's wedding?" is too broad of a question. "If I plan to offer chicken and beef for 100 people, how much chicken should I purchase?" is a better question. Visit my website at http://www.WebCookingClasses.com LIKE ChefToddMohr on Facebook Subscribe to ChefToddMohr on YouTube
I'm certified by the American Culinary Federation as a Certified Culinary Educator. I'm currently a Chef Instructor at three different culinary schools in Baltimore, Maryland. Previously an Executive Chef at a large hospital, feeding 3000 people three times daily over 8 different menus. Also a Chef at The National Security Agency in Washington, DC, part of a team feeding 15,000 people twice daily. Then, General Manager/Executive Chef of various Business Dining Cafeterias, feeding thousands daily. My catering company has hosted many large events, feeding up to 1000 people.
American Culinary Federation
Learn to cook like a chef at home in 16 weeks guaranteed. Visit http://www.WebCookingClasses.com Visit my blog at http://www.WebCookingClasses.com/blog Subscribe to my latest videos on YouTube. Find ChefToddMohr I am a featured author at Ezine Articles. Search YouTube for "ChefToddMohr" for my sillier side.
Bachelor of Arts, Long Island University Associate of Arts, Baltimore International Culinary College
Certified Culinary Educator (ACF)
My catering company has had many of the nations largest companies as clients.
Cooking for 1000 people contains the same methods as cooking for two. The problem for home cooks isn't the actual cooking, it's following a written recipe. Written recipes don't teach you to cook any more than having sheet music teaches you to play piano.
There are always new ingredients, but the basic cooking methods don't change. I like to explore new, international ingredients.
|Penny||02/07/17||10||10||10||You have helped tremendously!!! Thankyou.|
|LeAnn||11/18/16||10||10||10||Hello Todd. Thank you so much for .....|
|Missy||07/19/16||10||10||10||Thank you so much for your answer .....|
|Ahmed||03/15/16||10||10||10||Chef Todd is honest, direct, prompt and .....|
|Ahmed||09/15/15||10||10||10||Chef Todd was really on the spot .....|
Hi Penny! If you review some of my previous answers, you'll find portioning advice I've given to others throwing a similar event. The key to planning is starting with a calculator and arriving at your
Hi LeAnn! A beef roast is usually a Top Round cut, from the hind quarter of the animal. The best cooking method would be roasting in an oven at a low temperature for an extended period of time to a
Hi Angie! If you are making chicken skewers, you've made your job a little easier than serving chicken breasts. You might even consider buying chicken tenderloins for skewers as they are cheaper and
Hi Missy! The way to figure out production amounts for a large party is to arrive at a per-person portion and multiply by the amount of people. On a taco bar, I'd estimate each person may consume
Hey Clinton! That is a HUGE question to answer and comes with a lot of other questions to ask yourself. Ultimately, your man-hours are determined from the menu. In the simplest terms, how long does