A Roast For Graduation
Last weekend we made the travel to Platt to help provide for a graduation party. A true time for celebration! We arrived early in the afternoon and got straight to work on our various options of hog, turkey and lamb, all to be cooked to perfection with a huge buffet alongside to sate any appetite.
The guest list consisted of 400 people, a large crowd for us to please. We had masses of supplies with us and had masses to cook so our chefs were pushed to their limits to keep everything perfect. By the end there was a huge selection of food including exquisite hog roast Platt r
aised in the best living conditions providable, turkey and lamb to be served with crackling and other meat options such as kebabs, sausages and mini burgers. Alongside was a vegetarian option in the form of a stir fry, salads, roasted potatoes and a selection of canapé. Everything a guest could’ve wished for was available.
Once the buffet was ready guests started to swarm around and grab everything they could eat and our chef had to carve as fast as he could to keep up with the huge demand. People loved our food, and kept wanting more and more until they couldn’t eat any more.
A perk of catering is the variety of people you get to socialise with and you get to meet some real characters along the way. We found that many guests had travelled for many miles for this party, some travelling even further than we did and it was satisfying to know none of them would be going home hungry, and we had many guests praising our hog roast Platt service. The social side of the job can be just as rewarding as the working side. It can also be a huge help in relaxing us through any stresses of long work, especially in weather conditions that can be tough, be it shiver inducing bitter cold or sweat inducing heat.
As guests started to leave and all the food was cleared we started to pack away our machines and supplies and departed from a success on a huge scale.