Preparing a delicious multi-course meal in a restaurant is impressive, but crafting a menu that can achieve restaurant quality in a home kitchen is even more challenging. How does our team manage to work with minimal cooking equipment and still create amazing experiences?
We have several tricks for creating restaurant-quality dining experiences in our clients’ homes. Below, we will list a few to demonstrate how we manage these catering experiences.
1. Heat lamps
Taking portable heat lamps to every degustation event is incredibly important. Unlike restaurant kitchens, home kitchens are usually air-conditioned and do not have heat lamps across the pass. This creates an issue when we are trying to plate delicate food for groups of 6 – 150 guests. The last thing we want to do is serve cold food, so we take our heat lamps. These heat lamps sit on top of the kitchen bench and overhang the food we are plating. This gives us an extra few minutes to take our time and plate the meal carefully, knowing it will still be warm when we serve it.
2. Ovens and Inductions
If we are catering in a home or venue that has an oven, cooktop, and some fridge space, we rarely need to bring additional cookware. However, a lot of our corporate events do not have these items. In these instances, we bring portable ovens that are slightly larger than the standard microwave and induction cooktops. We use these two items as neither run on gas, and in an office with no extraction fan, this is incredibly important.
3. Hiring incredibly talented chefs
Potentially, the most important thing we do to ensure great food is served is to hire talented chefs. This is paramount, no amount of heat lamps or portable ovens will make up for a lack of talent/experience. Our chefs have experience in some of the world’s greatest restaurants. We have chefs with both Michelin star and hatted experience.
4. Creating the right menu
A commonly overlooked problem with home dining is making sure the menu is simple to execute. We do this by making a least half of the courses and cold dishes (typically entrees and desserts). This lessens the amount of cooking we need to do onsite. By doing this we have a much more controlled environment, and commonly, a lot fewer dishes to clean between courses.
To summarise, To ensure we execute at the highest level at every degustation event, we send the best chefs with a manageable menu and necessary equipment. This ensures every event is successful and that our clients book with us again.
If you would like to learn more about the menus we offer, click the link below, fill out an enquiry from, and we will be in contact to help with any questions you may have.
