how do i do it

Discussion in 'Professional Catering' started by soussweets, May 11, 2003.

  1. soussweets

    soussweets

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    i have no clue how, but i just pulled off a 550 person buffet, traditional hindu food. the things my hotel gets us into. that is quite a stretch from jambalaya and gumbo.
     
  2. kuan

    kuan Moderator Staff Member

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    Retired Chef
    Congratulations! What was on the menu?

    Kuan
     
  3. soussweets

    soussweets

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    rajma(red bean) curry, curried lentil soup, chick peas and potatoes, roasted eggplant with peas in tomato broth, tabouhli salad, spiced onions, fresh naan and sweet carrots with golden rasins. i was quite proud, and very flattered to find out that several people that attended the function asked for information about having a function at my hotel. this is what i love the most about my job. taking on a task with blind faith in yourself and your crew and making things happen. oh, and i forgot the potato and vegetable cutlets , my favorite,, delicious food. i used to eat alot of indian food and kind of forgot how much i love it. i would love to hear anyone elses daring attempts on unfamiliar cuisine.
     
  4. mike

    mike

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    Nice one .....Its always fun trying another countrys cuisine. I bought some dried limes in a deli. Years ago I ate a great Iranian beef & dried lime curry dish on Kensington High Street. I surfed the web & found a Kuwaiti dish for lamb & dried limes & cooked it for supper. I think that this is the only job where you can learn something new everyday. great innit.
     
  5. soussweets

    soussweets

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    your email box is full you houligan.. i want the recipie for that iranian beef,,, sounds crazy. the hotel website is www.radissonbr.com and the catering opperation is www.touchef.com. i sent you a lovely descirptive email about it only to be denied for you have not cleaned you inbox,,,,, for shame