How do I prepare three meals a day and a snack for 15-20 people in a hot and dusty desert for two days? Use lots of rubber gloves, wash hands continually, and depending on what you’re serving keep it cold or hot. Easy said than done! All meals were prepared offsite and delivered on locate and the challenge was to keep the food at the appropriate temperatures with only a generator or chafing dish fuel.

It is smart to prepare a menu before hand, because this builds confidence in your ability to perform under pressure, and be successful. Most caterers would have turned and walked away but I saw this as an opportunity to provide food for an offsite working crew under extraordinary conditions. However, it is important to secure the necessary items from the production or management to insure food safety.

For food safety information logon to the FDA website for details and educate your self on the latest news. Until the FDA determines what foods are dangerous to our health you may want to consider growing your own vegetable garden. I’ll talk more about that in my next article.

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To your health!

~Jennifer