Mass Production Cooking/Expert Profile

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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 LIKE ChefToddMohr on Facebook Subscribe to ChefToddMohr on YouTube

Experience in the area

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 Visit my blog at 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

Awards and Honors

Certified Culinary Educator (ACF)

Past/Present Clients

My catering company has had many of the nations largest companies as clients.

What do you like about this subject?

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.

What do you still hope to achieve/learn in this field?

There are always new ingredients, but the basic cooking methods don't change. I like to explore new, international ingredients.

Average Ratings

Recent Reviews from Users

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    K = Knowledgeability    C = Clarity of Response    P = Politeness
Missy07/19/16101010Thank you so much for your answer .....
Ahmed03/15/16101010Chef Todd is honest, direct, prompt and .....
Ahmed09/15/15101010Chef Todd was really on the spot .....
Wes09/01/15101010Wow that was quick. Had to laugh .....
Rachel08/19/15101010Thanks again.

Recent Answers from Chef Todd Mohr. CCE

2016-10-07 BBQ Party for 250:

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

2016-07-17 Rehearsal Dinner:

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

2016-07-01 Man hours:

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

2016-06-15 mac and cheese bar wedding for 175:

Hi Christina!    All large production starts with a calculator. Estimate the amount of dry pasta per person. On average, this is about 2-3 ounces. Let's go with the higher number, 3 ounces per person times

2016-03-15 skin on fries:

Hi Amhed!    Your method of making Potato Chips is very similar to the way I make them at home. But, you've discovered that this can be a big challenge for commercial production.    The easy answer is


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