I've got 2 jobs coming up this weekend, Sat for 550 people & Sunday at noon for 450. I usually only take 1 job a weekend and do all of my prep the day before. But I need to start a few days earlier for this one. The only thing I can prep early is the pasta and the fett. sauce.Would Wed. be to early? I use to work for a hotel that held cooked pasta for a week. Quality was not an issue. Come to think of it...everything was held for a week. Since working there, I never dine anywhere unless they're busy, busy , busy. Anyway getting back to my question. I'm used to making everything the day of or before. All of my veggies will be prepped the day before and the breads baked that morning. But I need to get ahead start with my pastas if possible. I'm doing fettucini, pasta con broc,and a cold bowtie pasta salad.