Catering: Behind the Pipe and Drape
Gravy
English - May 09, 2019 12:49 - 25 minutes - ★★★★★ - 531 ratingsFood Arts Society & Culture south southern americansouth food foodculture southernfood Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
Have you ever been to a wedding and wondered, how do hundreds of plates of food arrive at the right destinations at the right time—often without an on-site kitchen? This is high-concept cooking, done without a net. Cookbook authors Matt Lee and Ted Lee spent four years immersed in the catering industry and wrote a book about their experiences and revelations called Hotbox. In this episode, with the Lee Brothers as her guides, reporter-producer Sara Brooke Curtis steps behind the scenes.
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Have you ever been to a wedding and wondered, how do hundreds of plates of food arrive at the right destinations at the right time—often without an on-site kitchen? This is high-concept cooking, done without a net. Cookbook authors Matt Lee and Ted Lee spent four years immersed in the catering industry and wrote a book about their experiences and revelations called Hotbox. In this episode, with the Lee Brothers as her guides, reporter-producer Sara Brooke Curtis steps behind the scenes.
Learn more about your ad choices. Visit megaphone.fm/adchoices