Hi im a catering chef in south florida and im getting ready for a pretty busy season. One of the things that concerns me is a few events my company has for seated dinners for five hundred or so,their polo related so the quality of the events will be stellar.
So what in your opinion would be the best way to serve three courses to five hundred?
would like to have a serious dicussion about this.
I will exchange phone numbers if you can help me out.thanks