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. 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
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. General Manager/Executive Chef of various Business Dining Cafeterias, feeding thousands daily.
Publications
Learn to cook like a chef at home in 16 weeks guaranteed. My FREE DVD, "5 Chef Secrets for Creating Amazing Meals at Home" will get you started. Visit http://www.WebCookingClasses.com Visit my blog at http://www.WebCookingClasses.com/blog I am a featured author at Ezine Articles (ezinearticles.com, ideamarketers.com, articlecity.com, buzzle.com, selfgrowth.net). Search YouTube for "ChefToddMohr" for my sillier side.
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.
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
K = Knowledgeability C = Clarity of Response P = Politeness| User | Date | K | C | P | Comments |
|---|---|---|---|---|---|
| Veronica Casaus | 05/04/12 | 10 | 10 | 10 | Thank you so much for your prompt ..... |
| Byron | 04/05/12 | 10 | 10 | 10 | Chef Todd responded quickly and with pertinent ..... |
| Kimberly | 10/20/11 | 10 | 10 | 10 | Chef Mohr responded so quickly and knowledgeably ..... |
| Robin | 10/05/11 | 10 | 10 | 10 | Thanks so much for your help!!!! |
| Zhenlin | 09/02/11 | 10 | 10 | 10 | Thanks for the reply and encouragement- it ..... |
Recent Answers from Chef Todd Mohr
2012-05-09 Chili for 250 hot dogs:
If the chili is just used as a topping for hot dogs and not offered as an entree, the average portion would be 1.5 - 2 ounces per person, finished chili product. That means 375-500 ounces, or 24 - 30
2012-05-03 Graduation Party for my son 300 people:
When you ask "how much meat", I'm unsure if you're cooking it yourself. If you're buying it, you need about 4-5 ounces per person, finished product. That's 1200 - 1500 ounces, or 75 to 94 pounds of
2012-04-04 Multi-course meal:
Hey Byron! Thank you for your kind compliments, and especially for reading prior responses before posting your question. It does seem like you have a lot of food, but you've done your math very well
2012-04-03 220 tacos & enchiladas:
If you give a 2 ounce portion on the tacos and 2 ounces on the enchiladas, you'll need 110 pounds finished, edible product total. (4 ounces times 440 pieces equals 1760 ounces divided by 16oz/pound
2012-03-25 flour tortillas:
Hi David! It sounds like you're making Tacos or Burritos. Depending on your audience, big eaters or not, I'd use a factor of 4-6 ounces of ground beef and 3-5 ounces beans per person. 5 ounces beef
©2012 About.com, a part of The New York Times Company. All rights reserved.