Posted by Carl on July 18, 1999 at 20:06:47 :
In Reply to: Also, if we have two different hot meals a day posted by Brenda on July 17, 1999 at 08:18:38 :
: Do we bake all the casseroles at once or do we take out portions as needed and bake in convection oven. With leftovers of hot dishes, are they carried over to the next day and used. How do I learn these things. We know we can do this, it's just getting started. Any advice appreciated
Sounds to me like you have very little if any professional foodservice experience. You say, "how do I learn these things"
If you do not already know the answers to the questions you asked you are really setting yourself up for a huge disappointment unless you are extremely lucky. The questions you asked are simple. I will answer them for you. However it is the questions you are not asking that worries me. There are many more complications than you have not even thought of. The fact you are asking the simple questions tells me you dont know what you dont know. This is not meant to be mean to you, it is meant to warn you of impending disaster.
Here are the answers :
Do we bake all the casseroles at once or do we take out portions as needed and bake in convection oven.
> You should prep the casseroles and par bake. You then would refrigerate them, then cut into serving portions. You would either microwave (if you completely cooked the casserole) or you can heat in a convection oven for 8 to 10 minutes to finish the dish off. I suggest you experiment.
With leftovers of hot dishes, are they carried over to the next day and used.
> I would not carry over any dishes that were cooked fully, then held hot. Your quality will diminish and so will your reputation. If you use the above procedure, then you would determine a shelf life for each casserole and strictly follow that.
How do I learn these things.
>Go to work for a respectable caterer or similar concept and after you can answer your own questions, and are certain you can do it, open your own place.
We know we can do this, it's just getting started. Any advice appreciated
>I truly wish you the best. I apologize (as usual) for my bluntness, but I really hate to see well meaning people lose their money and suffer the stress and disappointment associated with a failed business.
It is a great idea. Just make sure you know what you are doing!!!! When I became a caterer, I already had 10 years in the restaurant biz. Catering was totally different. Like asking a guitar player to play the violin at your daughters wedding. I did a lot of testing and experimenting before catering my first event (which was for over 500 ppl) It went great, but only because I had a good background in food and took the time to verify cooking and holding techniques.