Posted by Daniel on June 15, 1999 at 01:17:07 :
In Reply to: Pasta Station Logistics posted by Susan on June 14, 1999 at 18:12:55 :
Susan,
We have a local restaurant that offers a pasta buffet every Friday evening, they serve around 200 people over four hours with one saute' chef. The pastas are cooked and brought to the station cold. Customers meals are cooked individually, they use small silver mousse cups for customers to choose ingredients to go with the pastas, this helps keep the portions correct. hope this helps you, if you have any more questions please email me.
Daniel
: Hello -
: I'm catering a wedding in August(~200 people, outdoors) and we'll be
: offering a pasta station. I'm planning on tortellini, penne and linguine,
: with fresh pesto, alfredo or grilled balsamic chicken. I'm planning on 2 saute chefs
: there at the station, but I could use some advice on logistics. ie - do we
: keep pasta hot before sauteeing? do we make each order individually, or make
: enough for 3 or 4 guests at once? Any advice would be greatly appreciated!
: Thanks -
: Susan