麻豆视频AV

How do you make Michelin Star-level food, for hundreds of people, in a kitchen you just built in someone鈥檚 garden, and with no access to cooking gas? That鈥檚 just a typical scenario facing chefs in the world of high end mass catering.

In this episode, we hear from John Downey, the Catering Manager at the Web Summit tech conference, on the pressures of feeding high profile figures, and VIPs who've spent $26,000 on a ticket.

We also hear from Matt and Ted Lee, authors of the book Hot Box: Inside catering, the food world's riskiest business. They tell us about the stresses and often extraordinary challenges of providing high end food, at scale, at some of the USA鈥檚 most fancy weddings and galas.

Presenter: Marie Keyworth
Producer: Sarah Treanor

(Picture: A chef's hand, putting the final touches to some dishes. Credit: Getty Images/麻豆视频AV)