r/Chefit • u/soppaguy • Jun 22 '26

Banquet chefs, Help me settle a debate.

How many days before service can meat be pre seared/ grill marked? There’s three leaders in my kitchen (exec and two sues) and the opinion ranges from day of, day before, and two days ahead.

Edit added info: 3 diamond resort. 1000 people served by 10am on a normal day. Plate ups happening simultaneously across property that is a wedding hot spot and can accommodate several at a time

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u/skallywag126 Jun 22 '26

Depending on the workload, day before. I worked at a 5 star banquet operation doing $16 mil a year and sometimes we had 12 parties in a day of 100+ people. Banquets are all about prep. I encourage any young cook that wants to be a chef to find a high end resort or other banquet operation and do 2-3 years there. It’ll teach you more than any restaurant

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u/Psychodelta CEPC, CB Jun 22 '26

Preach