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Mass Production Cooking/Feeding 700
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Question
I have to feed 700 people generous portions of spaghetti with sauce and salad. How much spaghetti, sauce and bagged-salad should I purchase?
I'd estimate 3 ounces of dry pasta per person, probably about a cup of sauce that weighs about 10 ounces, and 2 ounces of salad per person.
Quick math says to me about 130 pounds of pasta, 44 gallons of sauce, 90 pounds of salad mix.
However, consider whether you're feeding Firemen or children. Firemen may need 10-20% more production.
The important thing is that you start your production with a calculator, not a pot of water. Choose your portion sizes and produce from your mathematical plan, not just "eye-ball".
Also consider your production plan. Are you going to cook all the pasta ahead of time, then shock it in hot water to recover? Or, will you have staff that will be able to batch-cook pasta?
Do you have access to chafing dishes to keep everything warm and safe?
Last suggestion - Spaghetti is very messy, stringy, and wants to stay in the chafing dish. People tend to over-portion spaghetti. You don't care how much they actually eat, but you do care how much they take from the chafing dish and then throw away. I'd suggest making a baked ziti or penne primavera. Penne pasta is harder to scoop from the chafer, thus making people put less on their plates than spaghetti.
Oh, and don't forget the garlic bread.
Good luck with your event.
Chef Todd Mohr
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Chef Todd Mohr
Expertise
I'd be glad to answer your questions about how basic cooking methods apply equally to cooking for two in your home, or 1000 for an event. Please don't ask me how much to order from the caterer or deli. That's up to them to consult you on. If you are doing the actual cooking, I can help. My expertise is in cooking for more than 100 people. Your questions concerning cooking methods, amount to purchase, portioning, strategies for food service, and food safety for large production are welcomed. There are plenty of recipe websites on the internet. Please don't ask me for recipes. I don't believe in written instructions for cooking anyway. The more information you give while asking your question, the better response I can give. "How do I feed 100 people at my daughter's wedding?" is too broad of a question. "If I plan to offer chicken and beef for 100 people, how much chicken should I purchase?" is a better question. Visit my website at http://www.WebCookingClasses.com
Experience
Executive Chef at a large hospital, feeding 3000 people three times daily over 8 different menus. Chef at The National Security Agency in Washington, DC, part of a team feeding 15,000 people twice daily. General Manager/Executive Chef of various Business Dining Cafeterias, feeding thousands daily.
Publications
Learn to cook like a chef at home in 16 weeks guaranteed. My FREE DVD, "5 Chef Secrets for Creating Amazing Meals at Home" will get you started. Visit http://www.WebCookingClasses.com
Visit my blog at http://www.WebCookingClasses.com/blog
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Education/Credentials
Bachelor of Arts, Long Island University
Associate of Arts, Baltimore International Culinary College
Past/Present Clients
My catering company boasts many of the nations largest companies as clients over the past 8 years.
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