Cooking for large crowds can be daunting, nerve racking, exhilarating, hard work and most of all rewarding for many of us working in this industry as Chefs. I find the challenge satisfying, inspiring and fun. Creating a production line for me is like endeavouring to perfect a particular task. You strive to improve on your skills when you are repeating a task a number of times. Along the way you discover new and faster methods of completing the tasks. This skill is measured on how quickly and efficiently you can prepare the food because timing is everything.
As a chef you are continually learning new skills and improving on the ones you already have.
I would like to share some photos of a function that I worked at with my assistant chef Kevin.
This function was catering for The Black Rock Sports Club and we managed to serve 140 meals in two hours. I would like to thank the Club for the opportunity to cater and I look forward to the next function.