Executing Large Plated Events: The Step by Step Process

Cold food cold and hot food hot for a 2,000-person plate-served dinner? No problem for Executive Chef Tim! In this unique, and never offered before session, you will learn what you should do and not do to ensure success for serving plated multi-course meals in all sorts of locations. Imagine serving 2 – guests without holding plates ahead of time in warmers, caves, Queen Marys or hot boxes.

You will learn:
• How to preplan and organize your staff and equipment.
• Ways to plan the menu to lessen cooking time and procedures.
• Methods to organize your dish-up to serve immediately without holding plates.
• Get checklists that will make mega event serving easier.