- Joined Sep 10, 2016
Hi, I don't have much experience with catering, I worked at a resort that had weddings periodically and some of the restaurant work I have done involved a catered lunch or something, so I have a bit of an idea of what it could be like, but I'm hoping you can offer some general ideas of what it's like to do kitchen work in catering. There are some obvious differences from working on the line, for example, the large volume of production, preparing 600 canapes and such. My main goal is simply to keep developing my culinary and knife skills, and the catering gig I am looking at is with a more high end caterer. So I am mainly looking for learning opportunities, I imagine you get good at a particular thing after doing it 600 times!