For any event to be successful, it is important to ensure the catering service is world class. There are a number of things that could go wrong if the caterer does not carry out the service professionally. The company must not only work on the challenges, but anticipate any problems that may arise. The following are some of the factors that professional service providers need to look into to ensure the smooth running of the event.
Most caterers will have clients at irregular times of the week. On some days, they will have no business while on other days they may be required to handle multiple events. A caterer should have employees on standby for the days when they have to deal with multiple events. A shortage of staff can lead to very poor service delivery.
Flexibility is also important when dealing with the menu selection. Professionals can handle different types of foods, for example, Italian, French, Chinese food etc. Additionally, the client may need the menu to be tweaked in accordance with his guest’s preference. A caterer should have the flexibility that gives him the capacity to handle these demands in a relatively short period of time.
Public health professionals have
Something Different – Grilling Your Turkey
I wanted to share with you a novel way we cooked our turkey one year while we were still living in Park City, Utah. We grilled it on the barbecue. Now I’m sure many of you are saying to yourselves, “RG, get real. We’ve been grilling our bird for years. Get with the times.”
But this home cook has been doing his bird in the oven for as long as he has been cooking turkey and gotten along very well thank you. So I’m reading this article in Cuisine, one of my favorite cooking magazines, that described the in and outs of grilling a turkey, and I asked my wife if she wanted to give it a try.
She agreed and we fired up the grill. That is, I turned on the gas. In fact, I don’t think I would attempt this without a gas grill because a 12-pound bird takes 2.4 hours to cook. I don’t know how you would keep the coals hot for all that time.
Besides not being dried out
Six Of My Favorite Grilling Tips
Either you love to grill or you hate it. There is no in between. I love to grill but I don’t always follow my own guidelines so I mess up. I compare it to day trading, something I tried a few years ago to some success but failed in the end because I didn’t follow the rules.
There are some simple rules to grilling that by following you have a better chance of success than if you just throw a piece of meat or fish on the barbecue. There are actually lots of different grilling techniques depending on what you are cooking and what you are cooking on but I’m going to just mention some of the basics.
I receive a lot of email from home cooks who complain they tried grilling a piece of swordfish or a New York strip steak and the results were not what they expected. They say, “Why can’t I grill a piece of fish like they do at (insert your favorite restaurant)?”
The answer is simple. You don’t grill everyday, six days a week. In a restaurant, the jobs
How to Cook With Red Chili Pepers
Someone emailed me asking about cooking with a red chili pepper. Here’s what they said, “Hi. I’m going to make the pasta in garlic oil tonight. I have a small red chili pepper that I grew in a pot on my deck that I really want to use.
I am going to take out the membrane and seeds and chop it really small. Not sure when to add it to the oil. I am thinking I should add it before I add the chopped garlic. What say you?”
I emailed my friend and mentor Chef Ricco and he agreed the pepper should be added before the oil but asked the question, “Why take out the seeds at all?”
His technique is to cook the pepper whole. He leaves the stem on and cooks it on medium high heat but warns not to let the pepper burst. By cooking the pepper whole and discarding after, you give the oil a spicy but mellower flavor than cutting it up.
How to Cook Corn on the Cob
The corn on the Jersey shore is the best I’ve ever had sweet and tender and bursting with flavor. I thought it would be nice to give you a few ideas of ways to serve corn that might be a little bit out of the box. Before we go adding all sorts of ingredients though, I should add that when your corn is wholesome and fresh, sometimes less is more.
In that spirit, here are a couple of ways to enjoy your sweet corn the way it comes off of the stalks on the cob.
Steamed Corn on the Cob
- 4 ears of corn, shucked and cleaned of silk
- Fresh herbs (optional)
How to Make at Home
Fill a large pot with about 1″ of water. If you would like, add some fresh herbs to the water for additional flavor. Bring the water to a boil.
Place ears of corn in a steamer insert colander and carefully place in the large pot. Cover and let the corn steam for 5-10 minutes, depending on how soft you like the kernels. If your corn