Have you ever cooked for more than twenty?

Question

Tips?

Answer 1

350+ every morning I was the only short order breakfast cook while I got my Red Seal at the Jasper Park Lodge.

1-Organization
2-Simplicity
3-Timing

Answer 2

I cook from scratch everynight for 2300 college students. A typical night for me is to cook 200-250 lbs of meat, 250 lbs potatoes or 75 lbs of uncooked rice, and 130 lbs of vegetables, plus 5-10 gallons of sauce or gravy. The key is to look at what your kitchen can handle as far as cooking equipment. Try not to have everything roasted or sauteed. Mix up the cooking methods. For a dinner perhaps do a roasted meat, sauteed vegetables and rice. For twenty people you could easily do something even easier like a couple pans of lasagne or premade pasta dish with roasted or sauteed veg. Keep it simple though, for only 20 people you dont need a huge variety of entrees. Make sure your menu fits together dont have an asian entree with a classic French starch or Mexican vegetables. And do as much prep as you can before the day of the festivities. Definately have a plan as to when each thing will be prepared and cooked off.

Answer 3

Oh, I can't count that high. The key is prepping and planning and having an idea how much people will eat. I always planned on having too much, but you never know, sometimes they ran me out. I've cooked for about 200 people some Saturday nights.

Make sure you have all your stuff prepped, every tiny thing. Chop things in advance. Have everything ready to go for assembly. Do everything you can in advance like platters and such.

Twenty people is nothing. Just watch your time and organize it.

Answer 4

The largest number of people I ever cooked for was 32 for Thanksgiving dinner. I prepared everything that I could in advance, even down to the turkeys, and reheated it on Thanksgiving day. What couldn't be prepared and reheated was fixed while everything else was reheating, and I served the entire thing buffet style.

I also cut down on the number of dishes that I usually prepare and bought as many pre-made items as I possibly could: pies, green bean casserole, etc. I used nice, sturdy paper plates and plastic silverware, and I tried to keep up with washing the pots and pans after I was done with them to avoid a huge mess. I delegated responsibility for making sure that things like relish trays and butter got set out.

Everything went smoothly, and people seemed to have a good time. I will be honest and confess that I slept for 14 hours the next day, however. :-)

Answer 5

Sure. Do as much prep in advance as you can. anything that can be made and frozen or can be chopped and fridged get done as soon as possible. Most things can sit overnight. cook what you can before hand (most things taste better the next day). Get people to help you and set a time line and don't freak out if you don't have time to finish something scratch it. People will never miss it. Most importantly have a lovley glass of wine, have fun and enjoy the process.

Good luck.

Answer 6

*Stay organized!
*Accept help, even the cooking challenged can stir or clean!
*Not all recipes can just be doubled/tripled ect. So find a cookbook that caters to large groups!
*Always have an easy alternate at every meal for people with dislikes or allergies. ie:cereal and sandwhiches.
*Great group dishes that are unusual but tasty are always a hit. Have themed meals from various cultures. Fajitas, Chicken/fried rice, Chicken Alfredo......potato and chilli bars are always a hit too!

Good Luck-i did this with a 3 burner gas stove for 50 people-for 2weeks! Broke my are the 2nd day to boot!

Answer 7

Have at least three entrees to give some diversity to the folks. Serve at least one vegetarian entree. Make the menu simple to make it easier for yourself. Entrees, salad, bread, 3 side dishes and three desserts.
I like to set up a buffet but my mother in law strings together every table in her house and has a huge sit down, both are fun. When someone asks if they can bring something I always say yes and if I cannot think of a particular item I say wine, it is always needed.
Do you have enough cutlery? Dishes? Glasses?

Answer 8

yes i sure have. usually for a family birthday party or get together, we have close to 35 people here to eat. tips i have is to keep it easy. if its during the winter we have soups, vegetable or chili and then have other small stuff like salads or lunch meat sandwiches. if its during the summer we usually cook out on the grill and have hot dogs and hamburgers, french fries, etc...its always easy stuff when we have a bunch of family over. never anything big and fancy. also we make clean up easier by using plastic cups, plates, and eating utensils. hope this helps you out!

Answer 9

Be prepared. Know the portion size you would like to offer. Always go over what you expect. Pick something that you know everyone would like, like becareful with allergy items. And don't saturate to much in one theme, like two chicken dishes, be versitle and flexible. But be prepare...prep certain items that can be made ahead of time, keep a list to stay organized. Make sure your kitchen can be able to do such capacity, that's why prepping some things ahead of time is important. do you have enough refridgeration space...ice? oven space? containers? serving utensils to match the dishes you would like to make?

Answer 10

Alot.

I am having a superbowl party on the 4th....so this is my "game plan" for food.

I big *** pot of chili
100 wings
1 9 X 13 pan of taco dip....beans, sour cream mixed with taco seasoning and then shredded cheese and black olives and green onion, serve with salsa and chips
rotel dip with chips and tortillas
spinach dip ....double recipe
veggie tray
meat and cheese tray
crackers
all sorts of breads and wraps incase they want to have a sandwich of all the stuff
pigs in a blanket...

all of these recipes available on line