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# Mass Production Cooking/CONVERTING RECIPES FOR 1000 PAX

Question
Is there a formula used to take a recipe that feeds to 10pax to 1000pax.  If I convert by just multiplying items such as salt appear excessive.
If you use 2 onions for 10 people would that then mean you use 500 onions to feed 1000 people. I am specifically looking at a chicken and corn chowder recipe.

Hi Emily!

I'm sure you can find plenty of Chicken and Corn Chowder recipes on the internet. I don't have any recipes to share with you.

In your searching, I'd look for a recipe that has ingredients listed by weight and not volume. This makes it easier to scale upward.

The simple answer to your question is to multiply every ingredient by 100 to scale the recipe from 10 to 1000 people.

But, you're right that you don't want to measure 100 teaspoons of salt. Seasonings should not be scaled like proteins, aromatics and starches are in a recipe. Ultimately, it's up to the interpretation of the chef to adjust seasonings before serving.

Scaling problems are magnified when you try to scale from a 10 person recipe to 1000 people because of the large multiplying factor. Perhaps you can find a recipe that's already written for 100 people, and would only have to scale 10 times. This will limit errors.

Otherwise, take the main product of the recipe, like the chicken. Give the weight of the chicken ingredient a "factor" of 100%. Then, compare all other ingredients and give them a factor as well. If the recipe calls for 1 pound of chicken and 1/2 pound of celery, the chicken becomes 100% and the celery becomes 50%, etc.

That's how professional recipes are written, with percentages and not measurements. Then, ANY yield can be computed based on the benchmark 100% ingredient.

Mass Production Cooking

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#### Chef Todd Mohr. CCE

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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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