learning about caterin

Discussion in 'Professional Catering' started by mel, Mar 1, 2003.

  1. mel

    mel

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    I Just Like Food
    Chef Arnold,
    You may find the job posting section of
    interest in the NACUF's Website,(National
    Association College/University foodservices)
    Having worked in a large university setting
    for 12 years, there are many Middle size Colleges
    and Universites that offer a range of exposure
    and opportunities to learn about catering.
    Hope this helps. ML
     
  2. cplizza

    cplizza

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    can anyone recommend a site to get lg quanity receipes? I am new into catering and have purchased one book for serving 50 but an already looking for new ideas. It's even difficult finding books on this subject.
     
  3. pete

    pete Moderator Staff Member

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    Don't know may books available for large volume catering, but I am sure there are many out there. Try the JP Prince website, they usually have many books available for the professional. There is one book that is a must for caterers. I forget the name, but it is a book of measurements and yields. It gives you portion sizes and amounts for just about everything from a medium onion to a #10 can of diced tomatoes. Anyone remember the name of that book?
     
  4. suzanne

    suzanne

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    The book Pete refers to is: Chef's Book of Formulas, Yields, and Sizes by Arno Schmidt, published in the U.S. by Van Nostrand Reinhold and by International Thomson in many other countries. The second edition came out in 1996; I don't know if there's been an update since.

    If you want the website of the supplier he mentioned, it's:
    JB Prince
     
  5. pete

    pete Moderator Staff Member

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    Thanks Suzanne, I couldn't quite remember the name, but that was the one I was thinking about!!!:) :) :)
     
  6. cplizza

    cplizza

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    Thanks so much for all the information. It is a big help. I will look for the book and try and find that site. If you can think of anymore helpful information please let me know.
     
  7. cplizza

    cplizza

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    Suzanne.............thank you for the book Chefs book of Formuals. Went to B&N and they actually have one that is brand new coming 9out this month, so I ordered it. ..........50 and still cookin