A catering gig in a tiny Brooklyn kitchen taught me to prep sauces differently

We had six burners for a 200-person wedding, so I had to get creative. I started finishing all my pan sauces with a cold butter whisk right before plating, which saved space and kept them perfect. Anyone else have a tight-space trick that actually improved your final dish?

3 comments

3 Comments

sage_rodriguez3d agoMost Upvoted

My old food truck forced me to master cold oil marinades for proteins, which freed up the whole flat top for searing. What's the biggest crowd you've cooked for in a space that small?

oliviac223d ago

My buddy's truck did a county fair once and they sold out in three hours flat. He said they prepped 400 pulled pork sandwiches in a space barely bigger than a closet. The line wrapped around the block and they ran out of coleslaw by hour two.

rivera.keith2d ago

Wait, how do you run out of coleslaw before the pork? That's the backup for when you're low on meat to stretch servings. Did they just not make enough slaw to start?