About Tina Addair Expertise I can answer general questions on virtually any cooking related subject. I have reliable knowledge on cooking for large groups, cooking methods and techniques, ingredients, recipes and safety issues. My personal favorites are meat, seafood, poultry, and desserts, but enjoy everything. I do not have extensive knowledge about world cuisine, but can answer general questions relating to this subject.
Experience I have been actively cooking and studying the subject on my own for about 15 years. I worked as both a line and banquet chef for 4 years, and have trained as a pastry chef.
Awards and Honors I received a Customer Satisfaction Award from the hotel I worked at for being personally recognized by patrons for preparing outstanding meals.
Question I've been in the catering business for nearly two years. The one subject that still has me guessing (when I should be formulating) is portion size when serving two main dishes. Example: Serving tri tip and chicken along with two to three side dishes, rolls, dessert & beverage to 100 men. What should the portion/ratio be between beef & poultry knowing men prefer beef? I hate wasting but hate running out much more.
Thank you for your time.
Answer Hi Wendy! When doing a plated banquet or catering, the average rule is 4 ounces of beef with 3 ounces of chicken. Of course, this doesn't mean everyone gets full, and you really have an advantage if you know ahead of time it is going to be all men. I assume since you're worried about running out, it is going to be served buffet-style instead of plated. If I were serving the suggested menu for 100 men, I would stick with 3 ounces of chicken per person (18.75 pounds), and would prepare around 30 pounds of roast. This would average around 5 ounces of beef per person. The good thing about men is they usually aren't picky, so if you do run out of beef, they WILL eat the chicken. Hope this helps.
