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The original was posted on /r/askculinary by /u/cmel85 on 2023-09-24 20:33:54.
As topic states, I need tips/guidance for preparing food for a catered event. I am new to the catering business and I have to make, transport, and setup a pasta bar and also have a tray of paninis.
My question to you all is should I cook the pasta and pasta bar ingredients the day before in my commerical kitchen and then reheat them quickly the next day in a convection oven before delivering in my cambros food containers? OR should I plan to cook everything that morning before delivering. If so, what is the best way to hold all the hot foods at a safe temp while while I cook the rest? I possibly may have help to prep, but I want to plan for worst case scenario that it will be just me in the kitchen preparing everything.
My pasta bars usually consist of 2 pasta choices, 2 sauces (marinara and alfredo), 2 protiens (meatballs and chicken), about 4 sauteed chopped veggies (onions, mushrooms, green, and mixed sweet bell peppers).
Also what is the best way to precook and serve paninis but not let them be too soggy?
The paninis I am making are:
Meatball Panini – Marinara spread, Italian Meatballs, Provolone cheese
Chick Chipotle –Shredded rotisserie chicken, cheddar, lettuce, tomato, red onions, chipotle aioli
Caprese Panini – Basil leaves, tomatoes, mozzarella cheese, balsamic vinegar and olive oil
Grilled Veggie Panini – portobello mushrooms, zucchini, yellow squash, spinach, tomato, Italian cheese, oil
I know how to make all the things above no problem, but I usually do them made to order, but this is my first catering opportunity so any advice would be deeply appreciated.