I’m sure everyone who is reading this has attended some kind of event where there has been “mass plating.” What I mean by that is, there are a significant number of people being served a meal from the kitchen at the same time. Usually this type of service occurs at a wedding or a Bar/Bat Mitzvah or an award ceremony or a fancy gala. Typically, there are 2-4 meal options for all of the guests which for me, is like playing Russian Roulette. I just have to go into the event completely blind, hoping that there is some entree that I am willing to eat.
Let’s say I get lucky and am given a menu option that I like. For example, this past weekend, at a friend’s wedding, one of the choices was Short Ribs with Mashed Potatoes. I love that! Great! Well, now there is another issue to contend with, the actual concept of the “mass plating.” The chance of serving a catering hall or event space full of over a hundred people a dish at a decently warm temperature is pretty slim. It happens all of the time. No matter where I go or what I order. The food comes out cold.
I’ve watched my fair share of cooking competition shows to know that it is no small feat to cook for a large venue of people. It’s really crazy watching these chefs plate dozens upon dozens of creations to be served. I can barely time my own dinner to be heated at the same time, let alone multiple people. I honestly give them a lot of credit! But, it’s 2015 and these kinds of events have been going on for a while now. Shouldn’t some kind of system be in place at this point that doesn’t cause my meal to be placed in front of me at ice cold temperatures?
Do you want to know what I find interesting? The cocktail hour food is almost always perfect. Everyone loves the food at the cocktail hour. It’s always the right temperature and there is so much of it! I don’t understand how I can stand on a line for 5 minutes waiting for a piece of Corned Beef to be sliced and it be some of the best Corned Beef I’ve ever tasted. Approximately the same number of people are eating the food during the cocktail hour and the main event. But, somehow the buffet style during the cocktail hour seems to keep food tasting better than the sit down service.
After many experiences with “mass plating” events, I have developed some techniques that allow me to enjoy the majority of the food being served at a temperature that is appropriate. I like to call this, stuffing my face during the cocktail hour. Basically, if you eat as much food as you possibly can during this time, you will be so full that you won’t really want to eat the main course and it won’t matter how cold it is. There could be tiny icicles hanging off the side of my plate and I’ll be okay, because I just ate ten mini hotdogs, six mozzarella sticks, a cup of fruit, a plate of cheese, three meatballs, and two spoonfuls of penne.
This Week’s Truthful Tuesday: Mass Plating
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This post is great!!! Very funny!!!
yup. spot on