Catering Dilemma


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

2 Responses to “Catering Dilemma”

  1. admin says:

    Dear Chef Higginbotham,

    Here are 3 scenerios, of which one may work well for you.

    1. Heavy staff in the front. Rent some small decorative pots. Make the sauce fresh and have the waiters sauce it right before serving at the table.
    2. Pour sauce in an insulated coffee thermos and it will keep it hot for an hour.
    3. Heat proof squeeze bottles in a water bath. (can be obtained at

    If you have more questions, please feel free. Otherwise, let me know how it turns out and Good Luck to you!


    Chef Sylvia

  2. Chef William Higginbotham says:


    I will do some experimentation with your suggestions, i still have a few weeks for this one, i will let you know how it comes out. thank you very much for your expert opinion.

    Chef William Higginbotham

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