Chicken Franchaise - How far in advance to start?
Gigi
06/24/09 		I am just starting my catering business and have my first event coming June 27 at 1:30 in the afternoon. I have a menu for 50 people that consits of the following:

Chicken franchaise - 2 full trays
Sausage and Peppers - 2 full trays
Penne pasta with Vodka and shrimp -2 full trays
Hot Wings - 2 full trays
Pasta Salad - 1 full tray
Potato Salad - 1 full tray
Garden Salad w bread - 1 full tray

Can you tell me when would be OK to start the chicken Franchaise? I need to bread and cook 10 lbs. of chicken and then i plan to sauce it just before the final warming. Sausage and peppers also. How soon is safe to start and should I freeze any of it? I appreciate any advise you can offer.

ellen
06/24/09 		Gigi, this is a site for home cooks and other unpaid providers. I suggest you go to chef2chef.com, where currently active chefs and caterers may advise you. You do know that in most states you must prepare the food at the home it will be served in, or in a commercial kitchen? It is illegal in most states to prepare food that will be sold in your home kitchen? And that you need liability insurance, as you can be sued by your helpers, employers or their guests if they have any injury, problem or perceived problem?