![]() You’ll never throw a party or attend one the same way again! The way Bill Buford’s Heat, Anthony Bourdain’s Kitchen Confidential and Gabrielle Hamilton’s Blood, Bones, and Butter made readers restaurant insiders, Hotbox will make you an expert on catered parties-how they work, what’s at stake in the kitchen, and how the food adds (and sometimes subtracts) from the celebration. What is a hotbox? It’s the aluminum cabinet on wheels that holds all the food, transported from the caterer’s prep kitchen to the party once onsite, it becomes an oven where the food finishes cooking…over many little cans of Sterno. As you might imagine, it’s a wild world, with its own rules and customs. Every night is a traveling circus of perishables. The catering “kitchen” is typically a freezing-cold loading dock that was empty at 3pm when load-in began, and needs to be swept clean again by midnight. Even when millions of dollars are spent on the décor, behind the scenes there’s rarely running water, electricity, or HVAC. And the number of guests regularly reaches into the thousands. ![]() ![]() ![]() For cooks like these, every night is a different menu in a different setting. ![]() We took a detour from writing southern cookbooks to work as ten-dollar-an-hour kitchen assistants at a catering firm. We’re so excited to introduce you to our new book, Hotbox! ![]()
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