Catering Truck Prep

Over the weekend I worked in a small catering truck for the first time. It seemed large at first for a food truck, but throw in five chefs trying to get prep work done and it's no longer big. It was equipped with a small walk-in refrigerator, two low-boy refrigerators, four burners, a grill, three ovens, and a large hotbox, along with a three compartment dish sink, a handwashing sink, a prep table, and some shelving units. 

No matter how much of the prep work you do in advance, it is still difficult to serve a four course meal, hors d'ouvres, and evening buffet to 200 people out of a small truck. But with proper planning and space consideration it is possible. 

Some challenges of off-site catering, especially when you are outdoors and without a proper kitchen facility, include having to pack and transport all your own equipment and ingredients, having less to work with (space, gas, ranges, etc.), having to plate outside (wind, rain, etc.), not being able to get back-up if anything is forgotten, keeping food at proper temperatures, transporting plates, having proper time for set-up and take-down, packing up in the dark (with most evening events).

Many of these challenges aren't huge deals, and I actually found it quite fun to work in a catering truck for the first time!