May the Almighty Anthony Bourdain, bless these people and whoever does events on this scale. Mad respect for yall, o7
May the Almighty Anthony Bourdain, bless these people and whoever does events on this scale. Mad respect for yall, o7
byu/Jordyy_yy inKitchenConfidential
by Jordyy_yy
20 Comments
It’s always a shit show
Used to do this for 5-6 years and you learn to be prepared for everything. Just a lot of needy people, you learn to be firm.
Man, they planned the celebration REALLY fast, less than 24 hours for a fully catered gala on this scale? I’m impressed!
One of my first jobs was a famous restaurant that routinely did > 1000 covers a night. Its assembly line shit. Like doing salads is “lettuce, tomato at 2 and 7 o clock, croutons center, radish at 12”, etc… all night long. Boring AF
This is me tomorrow night…900 people, plated salad course, then plated pasta course, then plated dinner. I dont think we even have enough rational carts
THE BUTTER IS TOO COLD
Giant sushi factory.
The worst part about giant service like this is that the food is never as good as it would be when done on a smaller scale.
I’m not in the industry, just a fan. But wouldn’t there have to be a way to keep warm or rapidly touch up the heat of plates before they’re served? I imagine a metal table with a bunch of heat lamps for the plates that are “on deck” to get a minute of intense heat at the last second or maybe ovens with racks of plated meals that get pulled out to serve while a lukewarm rack takes it’s place. Any insight from someone who’s in the know? Another comment mentioned cold foods being served but any wedding, cruise, or large event I’ve been to still has a warm entree.
Meanwhile, I can’t get my kids to set the table.
this is a cool fucking shot and that deserves recognition beyond what I’m seeing here
I thought these were a bunch of massive spicy tuna rolls.
Then one of the table legs give out
I did! It is very exciting and intense but it sucks!
I only do catering jobs for a mate nowadays I used to work in a restaurant kitchen but got out of the industry as a permanent employment.
But seeing this I’m happy the most we ever did was 150 people. We always just do in someone’s kitchen or we build a kitchen from scratch. One time even in a barn without running water or electricity.
It is great fun but I can’t imagine doing it every single day or to this scale
Biggest event I’ve done is 2 seatings of 400. First prep then dishwashing, no plating.
Best kitchen tips in the game.
I apologize, I thought those were giant sushi rolls!
This is like seeing a war movie as a Vietnam veteran.. I think I’m gonna be sick real quick. We did Christmas Event Caterings in empty plane hangars
I was half expecting the camera to pan towards another kitchen with millions of plates as well
Oh my aching back!!