Catering kitchen or not!
As If a 40×60 pavilion wasn’t enough to build in 45 days! So….I dressed up real nice and put on some makeup and lipstick, and said, “honey, what about the catering kitchen?”
I had already done my homework, and checked out all of the alternatives for caterers’ and decided they work too hard, but love what they do. Some of these chefs are trained professionals out of New York, who can accomplish a 5-course meal out in the middle of a cow pasture, I’m amazed!
After speaking to a couple of excellent caters, they both said the same thing, “water and electricity is all we really need to cater an event!” You’ve got to be kidding me, I can’t comprehend not having just the basics, (stove, fridge, micro) especially when your cooking for 200!
They did say however, “if you want to go the extra mile, a stove with a convection oven is the one appliance on the top of their list. Royal Fig, (one of my new favs) is all about saving her client money, and recommends a dishwasher for glasses, wine glasses, etc…Great Idea, I’m all about saving a buck!
Well, Mike and I decided that a catering kitchen was not out of the question, as he works through the logistics he has 60 days as of last week to build this out and I’m going to put on some lipstick and head out to Ace to price a dishwasher and convection oven for us! No “middle of a pasture” cooking at La Paloma!
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