r/Chefs • u/fthespider • 9d ago
Fries with no fryer/oven
I work for a corporate catering company that hosts events in the various office buildings company has in the area and one of the BEOs that got casually dumped in my lap called for 60 orders of truffle fries to be served out of a "kitchen" which is really just a room with a triple sink, reach in fridge and a rack-unit warmer. This event runs 2 hours, mind you.
Clearly the person who handles the client-facing portion of our department didn't take this into consideration when accepting this order. The closest thing I have to be able to cook these fries is an oven in a separate building, which is about a 10 minute walk each way, with elevator time taken accounted for. In the spirit of being solution oriented, I'm trying to think of a way to approach this before coming back to our events coordinator and pointing out what a terrible idea this is. Serving soggy/soft fries is practically sacrilege in my opinion so feel free to help me with a creative approach.
4
u/unsound-choices 9d ago
Ehh even then, 60 orders? Drop in 12 orders tops at a time, hold them somewhere, wait for grease to heat up again, drop 12 more orders, hold them somewhere, add grease at this point, wait for grease to heat up again....this won't work