Catering...

Having the pleasure to enjoy a well executed plated banquet or a buffet that is both eye appealing and delicious can be a difficult, yet rewarding experience!

Executing a catering event tends to be extremely reliant upon time management skills. A Chef must be highly skilled in the science of timing, as food has the tendency to dry out fairly rapidly. What helps under these circumstances revolves around the recipe used by the Chef. A recipe that has been properly modified to inject moisture or fat into the proteins will have a much better chance of lasting thoroughout a plating/holding or Buffet chafing dish function.

For lean cuts of Meat... try injecting with seasoned broths or use the ever so famous... compound butter and baste.