Preparing lunch for 40 people is no simple matter. When we had to cater for our first Grazing Asia Supper Club recently, we had a mountain of food to prep in an unfamiliar kitchen.
The first challenge was trying to estimate the amount of ingredients to supersize the normally domestic recipes. This is quite tricky if you haven’t done much cooking for large crowds.
Luckily for us, we had 2 superb well equipped kitchens to work in and a couple of Fifteen Apprentices to help us out.
Another thing was that the team had never cooked together, so it was a matter of getting to know how other people use the kitchen.
Amazingly, it was a rather calm and unhurried day in the kitchen. We had a lot of space to work around each other prepping each of our own dishes.
We can happily say that we worked together really well, which paves the way for more fun collaborations in the future.
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