- Joined May 18, 2010
Ok so quick details: I work as a cook in the maritime sector. I usually cook for about 15-20 people per meal, per day. Meals are at 0530, 1130, and 1730 (530 pm). It's a long day, but tolerable.Now we are about to have 40 people onboard for me to cook for and I'm a bit worried. There are supposed to be two of us for this number of people, but budget cutbacks have hit us hard, so I will be the only one. I'm also limited by the size of my galley: I have a 6 burner electric stove, an oven that will fit 3 sheet pans, a two basket deep fryer, a microwave, a couple electric griddles, a rice cooker, and a 4 hotel pan sized steam table. no broiler, no hotbox. Breakfast I think I'm ok with, although any tips and tricks with that for a crowd the size I am dealing with are appreciated, as I don't have much of a breakfast background. Obviously things like eggs to order are out of the question. Lunch and dinner (lunch being the main meal, as it is the shift change) are generally supposed to be two meats, two starches, and two veg, although that's a loose guide. I guess what I'm asking for is tips on doing things ahead of time, doing things in large quantities, foods I can cook in the oven while I nap (it's a 16 hour day, 7 days a week) ways to streamline prep, etc. I don't really need recipes, more like advice on how to deal with this many people with the equipment I have. Thanks for any advice.