Chicken Cordon Bleu
Well, it seems that I have been given the honor of cooking dinner for 150 people at my local American Legion. The menu consists of Ckicken Cordon Bleu, Creamy Potato Gratan, Fresh Green Beans, Green Salad, and Dessert. My problem is that although I have worked in the Food Service business for 20 plus years, I haven't really catered to this many people before. I need help with a time table to get everything done at the same time. It is a sit-down dinner not buffet style. I know the recipe for all of my dishes so I don't need specific instructions on how to prepare, just prep times etc... Thanks in advance for any help you all can give me.