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Feeding the PGA Championship Tournament

joiei

By joiei
in Restaurant Life

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SundaySous

SundaySous

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I've started taking an interest in huge events like this. Pretty cool watching all the work that goes into pulling it off.

I worked on a movie set here in Chicago where the caterer had to cook for 1,400. Two meals a day. Two good meals too. One of the production guys told me they shoot for everyone having their food within one hour. And as far as I could tell they did it. Seven days straight.

The caterer was out of Vegas, all the equipment was from Vegas. They relied allot on BBQ. I never saw so much charcoal in my life.

"And in the meantime, listen to your appetite and play with your food."

Alton Brown, Good Eats

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dave s.

dave s.

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That's frickin' amazing! As a former T-Towner I applaud these efforts, and as someone who cooks at a SMALL country club-we are getting ready for our BIG EVENT of the season, a 200-person golf tournament,WOOOO!-I grovel at the feet of those who can endure such madness, especially in the GODAWFUL TULSA SUMMER HEAT!!!Rock on!

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