Where to Cook for a Crowd?
Ideally, cooking for a large crowd calls for kitchen space designed for large scale food preparation. You will need equipment and supplies on a grander scale then needed in everyday cooking. You will also need space for “staging” or assembling plates, serving platters and bowls. Hot and cold storage, a method for reheating pre-cooked food and a sanitation station are minimal requirements in any kitchen.
Where you will cook and serve the crowd will influence menu planning in a big way and is a two-fold consideration. It involves not only deciding where you will cook but also where it will be served. Of course, the ideal scenario is to cook in the same location that you will be serving, but that is not always possible.
Based on the circumstances, cooking for a crowd can take place in a multitude of kitchen environments. Cooking may take place in individual home kitchens, in community and commercial kitchens and in mobile kitchens, and everything in-between!
It is recommended that you not decide on any menu items until you know exactly where you will be cooking and serving the meal.
Event organizers should contact their local or state health department for information on the rules and regulations governing the preparation and service of food in all public settings.
Cooking in the Home Kitchen
Cooking for a crowd in the home kitchen requires a serious bank of people who are willing to cook one or more dishes alone or in groups. A doable labor of love! When cooking in the home kitchen, the space should be optimized for convenience, efficiency, safety and comfort.
Here are some quick tips on preparing the home kitchen for cooking for a crowd:
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Clean out any clutter from your kitchen to make room for the abundance of food you will be purchasing for the event
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Keep all purchased or borrowed equipment, glassware, dishware, paper products etc., separate from your own
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Keep food items for the event separate from your own food by keeping non-perishables on a table, counter or in a safe corner. Pack perishables in bags or containers in the refrigerator and freezer. Use labels if necessary
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Keep food items of the same type grouped together e.g., canned goods, dried seasonings, pastas, oils etc. This will make things much easier to locate as you begin to cook
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If you are purchasing a really large number of food items create an inventory on paper or in a software program. This will prevent purchasing duplicate items or too few of any one item. It will also come in handy if event purchases get mixed in with your own food or get accidently used. It will also help you to stay on budget.
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An inventory is also useful if several people are purchasing and cooking food. Indicate who is purchasing and what they are purchasing.
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Optimize workspace by using every available flat surface for food prep, cooling and holding
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Clear off and make use of the kitchen table, butcher block, baker’s rack, shelves, dining room table and sideboard. Even a clean and covered floor if necessary.
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Cooking in the home kitchen will most likely involve transporting cooked food to another location or venue.
Community Kitchens
Cooking for large groups often takes place in the community kitchens of churches, synagogues, schools, fire houses, community or recreation centers, senior living centers and within organizations like the DAR and the VFW. Many of these facilities have adjacent dining halls and some have state licenses and are regularly inspected by the health department. Most of these organizations will rent their kitchen space by the hour or on a contractual basis.
It can be difficult (but not impossible) to secure one of these prime kitchen facilities without an established connection, such as being a member of the church or organization or having children in the school. With those advantages, you may receive discounts or scheduling privileges.
Charges vary by organization and there may be additional fees for use of the big pots, pans, mixers, fryers and the like, or you may be required to bring your own. You may be able to borrow or rent select pieces of equipment from the church or organization, especially if you have an association with the group.
Commercial kitchens are also referred to as culinary, professional, shared-use, commissary kitchens and kitchen incubators. These kitchen facilities are specifically established to rent kitchen space to caterers, personal chefs, food vendors, micro food manufacturers and other food service businesses or individuals. Commercial kitchens follow state and local health and safety regulations to help provide high quality food preparation standards.
Some of these businesses may rent to not-for-profit groups depending on the the kitchen’s mission statement and marketing goals. They generally have higher rates then churches etc. but may offer state-of-the-art equipment and facilities that must meet health department standards. They usually require the renter to have liability insurance, business licenses and food safety certification.
You will usually find an ample amount of work, counter and storage space. The refrigerators, freezers are large and can accommodate large platters, bowls and storage containers. Pots and pans are super-sized and designed for producing large amounts of food in a short time. This may be an advantage if you are limited in the number of volunteer cooks.
Typical equipment available in most commercial kitchens, left to right; convection oven, six-burner stove, grill, flat-top grill and deep fryer
There may also be a charge for separate and secured refrigerator/freezer and storage space, which is vital if you must cook over several days. Also, fees for utilities, phones, keys and internet access are not out of the question.
For both community and commercial kitchens, ask questions about the operational status of the equipment and appliances including the heating and cooling systems and the water pipes and drainage system. If you have any doubts, make sure you can actually test these things before paying a fee or deposit. Also ask about liability, damages and your responsibilities.
Once the rental agreement is finalized, ask for basic instructions on unfamiliar appliances or machines. Also make sure you will have ready access to the facility on D-day. Be prepared to use deep-fat fryers, vertical mixers, griddles, steamers, steam-jacket kettles, warming drawers and convection ovens, among other things.
If you are new to all of this, visit a few community and commercial kitchens that are available for rent and get an idea of the layout and the equipment. The kitchen does not have to be state-of-art but it does need to be clean, sanitary, well-lit, well-ventilated and have sufficient work and counter space.
Click here to search for a commercial kitchens in your area.
There are companies who supply mobile kitchens and equipment for rent, lease or purchase. These portable kitchens can be set-up to provide food for crowds and can be customized and fully equipped.
They can be rented by the occasion or on a more permanent basis. A mobile kitchen will come with a hefty price tag but may be worth investigating if your event is a one-and-done or is amply funded.
Along these lines, also consider creating your own mobile kitchen by purchasing, renting or borrowing, portable burners, portable grills or griddles, electric skillets, warming trays, electric soup kettles, tabletop chillers, lighted food warmers and the like. Make sure your “kitchen” has plenty of grounded electrical outlets and safe and sufficient work space.
Click here to search for rental or purchase of mobile kitchens and equipment
Before making any decisions, carefully investigate the food safety laws of your state, county and/or municipality. These laws have changed in recent years and contain rules and regulations that dictate where food can be prepared and served. There may also be stipulations regarding such things as outdoor preparation precautions, hand-washing facilities, garbage disposal methods and toilet facilities.
Local policies may dictate that the group and/or organization that owns or manages the kitchen may be required to carry liability insurance in the event of food poisoning or other injuries suffered by the guests or staff. Also, a business license may be required for sponsors of any event where food is prepared or served to the public regardless of whether the food is offered for sale or provided free of charge.
It’s worth taking the time to investigate. A good place to start is with your state’s health department or agricultural department and the department of regulatory or business affairs.
Lastly, many states require food handler’s certification for food service personnel. This training and testing protocol is crucial for food workers to understand and practice safe and appropriate food handling and preparation.
If you will be cooking for a crowd often, it would not be a bad idea to add this qualification to your repertoire of skills.