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Old 01-16-2008, 06:32 AM   #11
Sous Chef
Join Date: Aug 2006
Posts: 863
Hello Charlie

That is quite a difficult question to answer because I have develped a cooking instinct for what will work with food in certain situations and with certain numbers of people. I dont make a plan as such. I follow my instincts.
Firstly I look at what ingredients are in season. Then I consider the tastes of the guests. If I have time to prepare things throughout the day the food is more complicated. If not I make something easy that does not require much attention.
I find when guests are comming it is generally best to have more food than I think they will need. Or else have dishes that can be put in the oven or heated up at anytime to add to the food I am preparing or for if I find an extra meal is required.


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