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Mass Production Cooking/potatoes for over 400


10 of us cooked the meal for our best friends daughters wedding (except the meat) and had a ball and it all came out great. (served around 420 or so)  Now my daughter is getting married and my friends want to do this for us.  Somehow, I'm more nervous this time, ha,ha :).  My daughter really doesn't want scalloped potatoes like we did before, but roasted potatoes instead.  I read one of your answers to roasting potatoes for 400 and that was wonderful info.  A couple more questions.  You mentioned that the process should be peel, dice, soak/rinse, dry, coat in oil, roast, hold hot.  If potato is not peeled, are there any negatives to that?  Is there any good way to do the dicing, soak/rinse and dry process the night before and in morning continue with coating in oil, roasting and holding hot?  probably not, but thought I'd check.  We're having someone BBQ slabs of pork roast but are cooking all the other items.  Does roasted potatoes go with this ok?  How to cook large amounts of gravy for the pork would be difficult and time consuming I'm thinking??? YIKES.  Any advice would be MUCH appreciated !  thanks!!

Hi Laurie!
You can most certainly skip the peeling part of roasting potatoes, but make sure the skins are scrubbed and washed correctly.  Don't forget, potatoes grow under the dirt.

You can wash, dice, and rinse the potatoes ahead of time and place them in a bucket of water to be cooked the next day.  Do not leave cut potatoes in contact with the air, they will turn  black from the starch.  When you DO roast them, they must be absolutely dry before going into the oven or they will steam instead of roast.  

You don't mention how many people will be at your daughters wedding, but making large amounts of gravy can be made simpler when you know the secrets of making a great roux.  Roux is the combination of fat and starch, usually butter and flour, in equal parts to act as a thickening agent for any liquid.  

You can make roux ahead of time, chill it in the refridge and then use it the next day crumbled into simmering beef or pork stock to make a thickened gravy.

Learn more about roux here:

and here:  

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Chef Todd Mohr. CCE


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 LIKE ChefToddMohr on Facebook Subscribe to ChefToddMohr on YouTube


I'm certified by the American Culinary Federation as a Certified Culinary Educator. I'm currently a Chef Instructor at three different culinary schools in Baltimore, Maryland. Previously an Executive Chef at a large hospital, feeding 3000 people three times daily over 8 different menus. Also a Chef at The National Security Agency in Washington, DC, part of a team feeding 15,000 people twice daily. Then, General Manager/Executive Chef of various Business Dining Cafeterias, feeding thousands daily. My catering company has hosted many large events, feeding up to 1000 people.

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Bachelor of Arts, Long Island University Associate of Arts, Baltimore International Culinary College

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