About Chef Glen L. Davis II Expertise I can answer almost any question about food. Food is my passion, if I don't know an answer I will find out and give you the best answer possible!
Experience I am a classically trained Chef. I have been the manager of several restaurants. I have been cooking LITERALLY since I could stand! I strive to learn new things every day and I enjoy helping people and I often assist my mother with a cooking class at her church.
Education/Credentials Trained with several chefs, and I have attended Culinary School. I have also worked every position in a restaurant setting from washing dishes to Kitchen Manager/ Chef. I also teach cooking classes and teach private lessons.
Question I will be cooking the food for my daughters up coming wedding. I'm thinking about smoked pulled pork, smoked turkey breasts with sides. About 120 people will be there, I'm not sure how much food I will need for this crowd?
Answer I would HIGHLY discourage serving 2 smoked meats like this. Because of the amount of smoke flavor these 2 meats "take on" it may be to much for some peoples palate. I would recommend serving the turkey roasted, which can result in a very flavorful, but less "intense" experience to appease the "general crowd".
With that said, I typically count on serving 6-8oz of cooked meat per person, for a one protein selection service. For a two protein service I would suggest serving 4oz of each. These figures are for a "buffet" style service. They also take into account that some people will eat less and some will eat more. Through my years of catering I have found that these figures are as accurate of a "prediction" as you can make, without analyzing each persons eating habits.
For a "plated" service, which I advise against, the amount of protein can be reduced because of "portion control". You could reduce the amount of protein to about 3oz of each or 6oz of one. This method requires ALOT of "staff". You will need AT LEAST 3 people "plating", for the amount of guests, probably 4-6 "servers" and it wouldn't hurt to have 2-3 people "filling-in" where needed.
For the sides I suggest 3-4oz of starch (potatoes, pasta, casserole) per guest, and 3-4 oz of vegetables per person. If you are going to serve bread I would recommend serving "individual" rolls. I would also give at least 2 options of both vegetable and starch.
I hope this answers your question, just let me know if I can be of further assistance.
