Posted by Sharon Odmann on February 14, 1998 at 11:27:14 :
I started teaching a class at the vo-tech, Adult Ed, subject Buffets and Catering. The location is the new $5million culinary wing. Tis heaven!
The second class was about apps and starters. The students were supposed to bring recipes and ingredients suitable for catering. What a kick! It turned out that their recipes, by and large, were their specialities, the things they have cooked successfully for family and friends. Not a one was efficient enough for a catering. Too much work. I tried to impress upon them the importance of time spend on a recipe vs cost to the client. While blue cheese balls stuffed with red grapes and rolled in toasted pecans tastes great, how much are you going to charge when you have to roll 500 of them?
Next class is about mains, salads, and sides. I hope they will be a little more introspective about what suitable for catering means.
I love to teach. It is fun to see someone when the light of understanding goes on.
Cheers,
Sharon