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About to dash off to the Billies retreat at Saratoga Springs, where I will be cooking for 30 through the weekend.
I've been VERY busy, working past 10 PM every night. Lots of frozen ready-to-bake stuff - cinnamon buns, puff pastry for apple tarts, frozen biscuit mix, proofed bread dough. Everything is converted to grams, entered into the shiny NEW database, and tested. The amount of business development I've done this week is pretty staggering.
Material budget is $4/meal. You can really do a lot with that when you make everything from scratch. Butter and beef gets expensive, though.
I'll be doing a lot of food photography this run, because it's not every day you put together buffets. It's a lot easier to casually photo one canape than an entire food line. I hope I can get some fancy queens to help decorate the table.
About half an hour to go before departure, just kicking around drinking a beer. Yeah, I'm that on top of things.
I've been VERY busy, working past 10 PM every night. Lots of frozen ready-to-bake stuff - cinnamon buns, puff pastry for apple tarts, frozen biscuit mix, proofed bread dough. Everything is converted to grams, entered into the shiny NEW database, and tested. The amount of business development I've done this week is pretty staggering.
Material budget is $4/meal. You can really do a lot with that when you make everything from scratch. Butter and beef gets expensive, though.
I'll be doing a lot of food photography this run, because it's not every day you put together buffets. It's a lot easier to casually photo one canape than an entire food line. I hope I can get some fancy queens to help decorate the table.
About half an hour to go before departure, just kicking around drinking a beer. Yeah, I'm that on top of things.
