The students were supposed to bring recipes and ingredients suitable for catering. It turned out that their recipes, by and large, were their specialities, the things they have cooked successfully for family and friends. Not a one was efficient enough for a catering. Too much work. I tried to impress upon them the importance of time spend on a recipe vs cost to the client.
Next class is about mains, salads, and sides.
I hope they will be a little more introspective about what suitable for catering means. I love to teach. It is fun to see someone when the light of understanding goes on. The second class was about apps and starters. The students were supposed to bring recipes and ingredients suitable for catering.