|
Escoffier.com | WebFoodPros.com | ChefJobsNetwork.com |
| Culinary Web Resources, Culinary Education and Scholarship Info and Culinary Career Center | |||
| Escoffier.com :: WebFoodpros.com :: The Old WFP :: The Old Caterers Corner |
|
The Old WebFoodPros.com Great content but no current postings. |
WebFoodPros.com Active Discussion boards |
| The Great Hall | The Bakers Dozen | Caterers Corner |
Wanabe a Chef Forum |
| Cooking for You | Culinary Educators |
Bits 'n Bites Foodserice Software |
Food Styling |
Re: Buffet for 25Posted by Carl on May 28, 19101 at 08:58:47 : In Reply to: Buffet for 25 posted by Jonesy on May 27, 19101 at 19:13:20 : : I am serving chicken breasts and thighs (boneless) and Salmon, three salads (coleslaw,green & pasta) potatoe casserole and dessert. How to calculate the amount of chicken and salmon? 4oz of each meat....
|
|
WebFoodPros.com is part of the Escoffier On Line family of Websites: