Hello everyone! I've recently been assigned to head up an Air National Guard kitchen that has had some disruptions in personnel. What has resulted is that the kitchen lacks "accumulated wisdom," and food quality has suffered. AF services school is pretty light on practical instruction, so I'm looking for some advice from the internet. We serve 350+ airmen lunch from a 6-well steam table (cafeteria style) in about 1.5 hours. When I arrived, they were cooking 100% of the food by 9 or 930am, and hot holding it until meal time at 11am. Food quality sucked. We've already started working on introducing progressive cooking, and improved vegetables and starches, and now I'm working on entrees. First up, does anyone have advice/tips/tricks on how to prepare 200 servings of boneless,skinless chicken breast so that it doesn't end up dry and terrible by the time we serve it? I was at a charity banquet last month, and the kitchen there turned out chicken for 400+ and it was fantastic, so I'm thinking a banquet chef might have some particular insight to this problem? Any help is appreciated- thank you!