Chicken Pesto and Tomato Flatbread - W/O Ultimate Mandoline

[PamperedSD]

I'm not sure if this is the right place to post this. I would like to make this for a show but I do not have the Ultimate Mandoline or the cooling rack. I would make the chicken in the micro w/ the DCB and season it with Sun-Dried Tomato herb (this is how I made when I tried it at home). When I made this at home I grated 1/2 the cheese with the microplane grater and the half that goes on top with my old fashion box grater. I was thinking that if I did this for a show maybe I can just grade the cheese with my old fashion one ahead of time and put it into a prep bowl?

I'm fairly new still and have not done very many shows. So far I have only done Margaritas & Fajitas shows and 2 with the Chicken al Fresco. I had a lady call me last night (first time this ever happened to me!) to book a show for next weekend. I have already done 2 shows with this group - they all live on the same block so I would like to try something new.

Any advice is much appreciated as always!!

Thank you!!

 

[Krista Burson]

Do it the way you made it at home... It's ok to tweak the recipes, I do it all the time.

 

[bgchef]

Do it just like you said, grate the cheese ahead and have in the prep bowls. You could just tell your host to have that amount of cheese grated, ready to go, for when you get there! Make it easy on yourself!

When you make it "look" easy, you will be more likely to generate interest in your business. No one will want to do our job if it looks too hard!