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Chef

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