[Sca-cooks] Catering - input needed

[patrick.levesque at elf.mcgill.ca]

A couple of friends have recently asked me to cater to their wedding feast,
which is tentatively planned sometime next summer. They want to invite around
100 guests.

Now I've cooked for larger events than that, but never professionally. I haven't
answered their request yet, as I'm not sure if I want to handle this. There is a
difference in my mind between amateur, volunteer feast-making and professional
catering.

So I'd like to ask of other folks on this list (some of whom I already know to
be distinguished professionals), have any of you already made the jump between
the two? How did it go? Any advice? etc...

Thanks!

Petru