Food Snob, Baker, diagnostic cooking, entertaining. I create food.
I love Sweet Maria's baking book's and they are great if you are an experienced as a baker. If not you will not be pleased there are only illustrations of cookies and other baked goods in Maria's other books. It is the one down side. If you do not know what a cookie is supposed to look like finished you are SOL. I have said this a baker's dozen times. Maria your books are wonderful have someone photograph them and republish the books.
An amazing dessert and green for St Pats. Amazing!!! Love love love it!!!
When I cater I have specific menus which have a cost per person. You have to figure the cost of your ingredients/supplies then put a gross margin on it to cover time and make a profit. http://www.calculatenow.biz/business/gm.html
You want to do at least 39 points (or more) aka Gross Profit % per person.
This is how you build a clientele. Once you get more regular clients/events
you can raise it from 39 points to 45 etc etc
Math: if you did a few finger foods 2 hot/3 cold (locally sourced and purchased/wholesale) and cost was kept to under 22.00 per person you will charge about 39.99 per person this is a gross margin of approx 45 points. So you are charging 39.99 per head for 50 people your gross profit would be about 900.00. I personally never mix the food and wine per person rate. I would invoice this separately. For wine you get about 5-6 servings per bottle so for 50 people (not all will be drinking wine so figure out if you need beverages of another kind) you need 2 pours per person about 17 bottles (approx 9.99 per bottle) 5.00-6.00 per person should give you a good margin. If there is dessert invoice this separate also and another item to price out. Now I am not sure how elaborate your menu is going to be or if your client will pay 39.99 per person. I am just trying to illustrate how you price it out in the easiest form. Make as few stops as you can. Source locally and ask for 50% deposit up front which will cover your food costs. Write a contract that is non refundable unless they cancel a full 8 days before.
I do not believe in charging hourly or for mileage if you work 10 hours on it as I wrote it up your profit is good for a finger food cater with wine.
Look over the calculator and play with excel and figure out your costs versus your profit margin. Pad your per person for paper products. I always used cater trays which I showed up and took back with me to reuse. Make sure your client knows you want them back.
I was 6, it was sugar cookies and my mother had never made them before. At school they had a book fair and I picked up a book called my first cookie book. I made her make every cookie in that book with me. She had literally never made any of those cookies. She remembers it as me testing her patience, I remember it the same way only her testing mine.
They were very American cookies. In my family we never made those things.
So I went off the radar and the rest is history.
I found some interesting things when I make this. I subbed out nillas for lorna doone cookies once. They were not even the real ones but the fake ones. People loved it. I am a meringue nana puddin person. The very southern lady from NC who taught me in 102 degree heat always topped hers with merginue. If its too hot here I go for the whipped cream.
Alison, pudding from scratch is soooo good and as Chiffy says add the vanilla bean it makes all the difference.
I once took half a pan of leftover and put it in my ice cream maker. It was very good.
I freeze cheese all the time, all kinds of cheese. They key to keeping your cheese from changing its texture is how you wrap it. Kitchen sealer works really well for drier cheeses. I freeze everything. American slices, shredded, Italian grating, chunks of blue cheese. No one can tell the difference. I bring home whole wheels of brie and they go right in the freezer. If you spend time prepping it and wrapping it properly no one can tell. Friend of mine waxes hers then freezes it. I have 6 lbs of feta in my freezer, thawed its exactly the same perhaps a tiny wee bit drier which to me is perfect. Expensive cheeses, the most expensive I freeze is big chunks of gruyere. Comes out fine.
If you are a low budget newbie home chef in training following a professional chef's professional opinion is not very good. Firstly they cook on giant high BTU cooktops, you do not. They pick cheap aluminum cookware because they beat the $%^& out of it and toss it out.
Go pick up one of these 3, calphalon unison (can go in a dishwasher) tfal has to be hand washed or a simple old Martha non stick. I always use non stick for eggs/breakfasts. Why? It is easy to clean. If you are feeling pricy Scanpan is my pan of choice. The Unison is the cheaper version of the same baked on versus coated non stick. You get a good sear with the baked on finishes.
I love locatelli. I make a mix for baked pasta dishes of parmiagiano and romano, it is called "the blend".
slicing makes thin crisp cookies. Make dough balls next time and watch your time and color. I never slice dough unless I want thin crisp cookies.
I was hooked since Heartburn came out in print. I am saddened.
I do not refrigerate ketchup, mustard or any bottle sauce unless it has some dairy in it. I never have and no one got sick ever.
Tomatoes out of the fridge but use them fast.
Beans out of the fridge is the perfect growth medium for a trip to the hospital.
Anything starchy will grow bacteria, rice, beans, bread. We do not keep bread long enough for it to go bad. Cake with icing that has dairy in it goes in the fridge, bring it out for 1/2 hour and let it get room temp before you serve it.
I believe Go Fish is a real business a chip shop in Delaware. I have been there.
I think a lot of things factor into this. The sugar content of your onions, the size and construction of your pot, the temp you use even the humidity of your kitchen. I make a lot of carmelized onions and it never is the same amount of time all the time.
I made a lot of first time I cooked meals that were awesome and all of them were something I knew hot to make really really well. Lasagne, ravioli and sausage, fried chicken, fajitas (a real show stopper) and beef roast. I made all the sides and all the desserts. I recommend something you can mess the kitchen up and while its cooking you can clean and and go get ready.
Make something you know cold because you will be wanting to impress and not stress.
I freeze my bananas, then I thaw them and put them in blender or food processor, it loses some starch, still tastes good, still has the fiber but less starch.
8 hours in a cooler is a tough one because you have to make sure you have 8 hours of frozen insurance. Perhaps some dry ice in the cooler is just the thing. It keeps frozen for 2 days. Be safe.
I would not buy anything that needed chilling and go with what you can make once you are there. My food drive limit is half yours. 4 hours. If it cannot be chilled to appropriate temp for 4 hours I just do not do it.
Bake some things and pick up your cheeses and cold items there.
I like the old way of doing it. You swirl the vermouth in the glass a few times and then tip out quickly then add your shaken cold vodka and with your mix spoon grab a giant olive with juice and all and drop her in.
DONE. The ice is water you do not need more water.
There is no difference an oven is an oven is an oven.
Someone made a baked pasta dish and shoved it at me. Taste this! Ok its good so what. It is a jar sauce, no kidding. Rao's. It tastes very much like my quick sauce. So yes I have bought it. When making a baked ziti on the quick for someone who is not a sauce picky person I always go to Rao's. This year we tried the sausage and mushroom version and it was very good.
I was pleased it was good and in a jar and shocked.
@gourmetgal you are dead on!!! There was a change and when it happened it is not the same. It is easier to talk to our SE friends on FB.
Also easier not to talk to people we do not want to talk to LOL.
I am not a FB fan either. It is just easier.
It is a phrase which means your grandmother would never use these flavors, meaning its new, its hip, its not the same old same old.
I like the word zing, sorry but I do and I use tang too. Not tangy but tang.
I like the word mouthfeel because I am talking to people who put things IN their actual MOUTHS. Overthinking sometimes shows lack of context. Zing is not for everyplace but it is sometimes needed for describing measures you might use trying to concoct taste.
I skip around a bit. I change it each year. Some years we do fettuccine alfredo or mac and cheese or scalloped potatoes or a savory kugel or potato salad.
Probably talking to your pediatrician might be the best place to start.
I would imagine this person is from a local place that uses them.
I was in line at whole foods last weekend and the manager from the olive garden came in and had a cart of veggies and cheese. She flashed some card at the checkout (for a discount and explained that with the weather being so crappy they had run out of some things)
I applaud this resourcing because who wants to hear something is not available on a Saturday night.
The whole purpose for a grocery store is to sell items. Perhaps you should check out the people buying twinkies, pop tarts and cheetos. They are buying bags of them everyday. That panics me.