magnoliainchicago
Well-known member
We are planning this for a party this weekend, and I have a couple of questions:
Is there any reason why we can't get everything prepped up to the point of the first baking ahead of time, say earlier in the day?
Is there any reason why we can do the initial baking in an oven proof baking/chafing dish and then place over a warmer?
Off to Atlanta this weekend for the INFAMOUS Christmas After Party . . . people (150 estimated) are flying in from all over the country and I'm cooking (with a little help from my friends, the hosts!) I gotta get a better catering gig . . . not only do I have to the work, but I have to pay to get here! Well, at least I get to spend my friends' money!!
At least it confirms for me once (or twice a year) that catering is more challenging than architecture, so I go back to architecture for another year. When I get frustrated, I just go home and chop carrots!!
Wish me luck.
Is there any reason why we can't get everything prepped up to the point of the first baking ahead of time, say earlier in the day?
Is there any reason why we can do the initial baking in an oven proof baking/chafing dish and then place over a warmer?
Off to Atlanta this weekend for the INFAMOUS Christmas After Party . . . people (150 estimated) are flying in from all over the country and I'm cooking (with a little help from my friends, the hosts!) I gotta get a better catering gig . . . not only do I have to the work, but I have to pay to get here! Well, at least I get to spend my friends' money!!
At least it confirms for me once (or twice a year) that catering is more challenging than architecture, so I go back to architecture for another year. When I get frustrated, I just go home and chop carrots!!
Wish me luck.