Yes that will be no problem,wedding you say for 90 using an aga, I would love to !

One of the things I love about being freelance is the variety of jobs I get. A client/mate of mine had to organise a wedding for about 90 guest in a marquee in his clients back yard. Ok not quite like my modest backyard it was more like wembley stadium only the grass was better !
I got the opportunity (!!!) to provide the food service. The menu was not one of mine which really if your cooking from someones house you need to look at what they have in there kitchen and build a 3 course menu around that but again if life was not a challenge it would be pretty boring.
Simple canapes on arrival, Carrot and Coriander soup for starters (covers the veggies as well) then a retro main course of steak and ale stew, and an old college favourite of mine chicken chasseur served with french beans, carrots, wholegrain mustard mash, new potatoes and some cheesy dumplings. Pudding was  individual strawberry cheesecakes. Quite hearty I am sure you will agree.

Any chef will tell you that they hate being in the so called culinary crap during service. This incorporates many things from running out of shortbread biscuits to go with your creme brulees to not having an oven cloth to hand when you need to take something out of the oven before it spontantouesly combusts ! So you tend to prep ahead and that is the case with this wedding.
I went into my clients kitchen the day before and cooked most of the food off so that on the day of the service it was mainly a reheat job.
I started at seven AM and was finished by 3 PM with the help of the lovely Sarah and Brett who work there. Sarah face booked me afterwards saying she had lost the feeling in her finger tips after trimming 10 kg of french beans. I was relieved as I thought she had really hurt herself and cracked a nail ! ha ha.
But thank you for your help.
So after this I went up to the location of the wedding reception to have a look around the kitchen for the first time. It was a beautiful house modern but with a old feel. The kitchen was lovely straight out of House and Home and kitchen magazine. Loads of space and a modern oven and in the corner was a aga. Very pretty.

Having spent 10 minutes looking for the on button and 20 minutes for the temperature control knob I was told it does not have one. Its just on. Ok so how do you control the heat ? one side is hotter than the other and top oven is hotter than bottom. Ok. So I presumed these came from the factory hot with some sort of alien intervention heat crystal.
Now a intelligent person would have asked how it works not me I just accepted it and went home.

On the day of the event I was going to be helped to get the food out by my client and the amazing Mr Jack.

Jack was known as captain Jack because he looks like a pirate but now hes known as Jack the Hack because believe it or not he is at college doing a course in computer hacking ! One of Jacks main duties is to be shouted at by me and he does not realise it but he is my comfort blanket my buffer zone between stress head chef and real world people and so long as I feed him and buy him cheap high energy drinks he will take as many mood swings and creative tantrums that I can throw at him while I get the job done. I am not a prima donna but to say I can be a bit of an Ramsey during the process of sending out 90 covers is an understatement. I think John Mcenroe called it "the rage for perfection." Ha ha !

Jack is class. I was doing a wedding for 140 people  in a marquee a few years ago and had to start prep on the thursday and the trusty Jack was by my side peeling potatoes, grating carrots and washing my pans. He was performing like a true Commis Chef and then on the saturday of the wedding half an hour before the whole thing was going out the door he took his apron off and said right Kev Im off to Egypt ! He swears he told me he was going on holiday but its a grey issue ! But you have to admire his style ! Ha ha !
So Jack was helping in the kitchen and without him It would not have gone so well.

The food went out in serving bowls making it easier  and quicker to get out.

Steak and Ale stew !

I have always wanted to have beautiful women fall at my feet ! They did for 3 minutes 27 seconds while they devoured there staff lunch patted me on the shoulder said " Thanks Kev." and then disappeared ! Ha ha. Thank you ladies for getting the food out on time and hot you were brilliant

The food service went well in fact I have never had a wedding go so smoothly and quickly. The food was as it says on the label hearty and tasty the meat in the Ale stew just melted and most importantly the Bride and Groom loved it.

These Jobs are hard to enjoy in the build up. The hard work, planning and restless nights sleep that come with them can cause a lot of stress. But when you are in the car on the way home and everyone has loved the food you get an amazing sense of achievement from these kind of jobs.
I love catering as a career. It constantly challenges you and every day can be different. The list of dishes you can cook is almost endless making your working days filled with amazing variety.
Now whats the next cooking challenge cook 100 steaks over a candle ? Thanks for the opportunity Mr M.