Archive for the ‘Catering’ Category
I have a small catering business and handle weddings for under a hundred to intimate dinner parties for two. One of my clients that we handled his proposal dinner to his betrothed, fell in love with a recipe we did for him. It involves a desert we call cherry scrumble, and it involves a hot fresh made custard served with it. He insist we serve it as his wedding. How can I assure hot service and maintain quality for a wedding of 125 sit down reception and also not slow service to a crawl.
Your advice greatly appreciated.
Chef William Higginbotham