You are here:
- Home
- Food/Drink
- Home Cooking
- Mass Production Cooking
- Chef Todd Mohr
Mass Production Cooking/Expert Profile
Expertise
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.
Experience in the area
Executive Chef at a large hospital, feeding 3000 people three times daily over 8 different menus. Chef at The National Security Agency in Washington, DC, part of a team feeding 15,000 people twice daily.
Publications
I am a featured author at Ezine Articles (ezinearticles.com, ideamarketers.com, articlecity.com, buzzle.com, selfgrowth.net)
Education/Credentials
Bachelor of Arts, Long Island University Associate of Arts, Baltimore International Culinary College
Past/Present Clients
My catering company boasts many of the nations largest companies as clients over the past 8 years.
Average Ratings
Recent Reviews from Users
K = Knowledgeability C = Clarity of Response T = Timeliness P = Politeness| User | Date | K | C | T | P | Comments |
|---|---|---|---|---|---|---|
| Carla | 10/08/09 | 10 | 10 | 10 | 10 | |
| Wendy | 10/04/09 | 10 | 10 | 10 | 10 | Thank you this helps me a lot ..... |
| Yashica | 10/01/09 | 10 | 10 | 10 | 10 | Thank you very much!! |
| Cheryl | 08/18/09 | 10 | 10 | 10 | 10 | |
| MJ | 08/17/09 | 10 | 10 | 10 | 10 | Thank You! You more than answered my ..... |
Recent Answers from Chef Todd Mohr
2009-10-19 Fudge:
Huh? I'm a chef whose pantry doesn't contain a jar (or tube?) of potassium sorbate. Fudge to me has few ingredients, non with more syllables than Choc-late, and they don't usually sit around my house
2009-10-05 Cooking for 250 people:
I'm sorry it took 2 days to respond. I didn't receive an alert from AllExperts. Also, I thought I had answered this question before. Please review some of the other questions I've answered on Mass Production
2009-10-04 Feeding Football Team:
The average portion for adults is 4-5 ounces of protein (chicken), 3-4 ounces of starch (pasta), and 2-3 ounces of vegetables (or salad). However, you have football players, so you may want to increase
2009-10-02 Cooking questions:
Lee- You are making cooking WAY too complicated. You don't need a calculator to figure out the time adjustment for cooking things. Cooking by TIME is another way that recipes always let you down. There
2009-10-01 Feeding 700:
I'd estimate 3 ounces of dry pasta per person, probably about a cup of sauce that weighs about 10 ounces, and 2 ounces of salad per person. Quick math says to me about 130 pounds of pasta, 44 gallons
©2009 About.com, a part of The New York Times Company. All rights reserved.