catering on and off for the better part of fifteen years.
I've seen and heard a lot of things during that time.
This past week I worked a party for Duke's Student Affairs. It was a Brazilian-themed party for 1,500 guests.
Yes. 1,500 guests.
Even in all my years of doing this, that is still a number I rarely see.
One of the things being served was pastel - pastry wrapped tasty morsel. This was filled with tomatoes, mozzarella cheese and oregano and then deep fried.
Essentially a pizza roll.
This is what a catering kitchen looks like just an hour before the party started. An "all hands on deck!" scenario where even the waitstaff had to jump in and help make pastels.
I don't think the expected 1,500 showed up. I'm going to guess 500 at best.
Which is a good thing because that meant guests were able to gorge on these things. I mean if a guest only had two a piece we would have had to make 3,000 of them (which I don't believe was done even with the help of the waitstaff). Some other Brazilian food served? Pao de queijo, brigadeiro and pe de moleque.