[Sca-cooks] professional cooks-- reality check wanted

[Phil Troy/ G. Tacitus Adamantius]

Also sprach <jenne at fiedlerfamily.net>:
>Hi Guys... can i get some feedback on how much staff and prep time a 'cold
>buffet for 800' would require for a professional? I'm talking fruit,
>cheese, meat (or meat pasties), pickles, bread/pastry, etc. nothing fancy.

Hmmm. It's been a while, but assuming the menu is constructed for 
ease of use, I would say, maybe four cooks, one or maybe 
one-and-a-half eight-hour days. Maybe three cooks, two work-days, 
total. This is partly because professionals are presumably using 
their kitchen facilities all the time and don't have room for long 
storage of so much food. This also assumes the food is delivered, not 
shopped for; shopping would pad the total time somewhat, obviously, 
and then there's the paperwork. I think really dedicated, "pomped-op" 
professionals could do it with fewer cooks in fewer hours, but on the 
average, the above is my guess.

Are you making out your bill for Eisental? ;-) Whatever it is, 
they're getting a bargain!

Adamantius (fellow Silver Crescent who knows darned well why Jadwiga 
does these things)