Mobile catering

All types of mobile catering

I am currently offer mobile catering services. Therefore, I am often refer to private chefs or catering services that come to the customer's location, or a professional, mobile, self-contained cooking station used to prepare food directly on-site.

So currently, I am provide two types of mobile catering services and equipment:

- Private Chefs: Chefs or personal services (like Mobilecooks) purchase fresh ingredients, come to the customer's home or office, and cook delicious, fresh meals on-site.

- Mobile Cooking Stations: Easy-to-use, portable kitchen equipment, equipped with integrated induction cooktops, built-in air filters, or gas stoves, used by catering providers to cook directly in front of customers.

In the future, the following services will be available:

- Mobile kitchens: Large-scale, fully functional commercial kitchens built in trailers or modules to serve temporary events or disaster relief.

- Mobile cooking apps: Digital smartphone apps providing step-by-step recipes, offline cookbooks, and instructions for cooks on the go.

Those who have participated in previous projects will attest to my work for their companies, which has had under 100 guests and has been a resounding success.

Confirmation Buffet

Kr. 198,- /pr. person

1* SPRING ROLL is an Asian dish consisting of a thin sheet of dough or rice paper filled with a mixture of ground meat, vegetables and noodles, usually fried or deep-fried until crispy.

Contents and Variants.
- Filling: Meat dough (pork or chicken), glass noodles, cabbage, carrot and onion.
- Dough: Thin wheat dough (spring roll paper) or rice paper.
- Preparation: Often deep-fried or baked.

Serving.
- Side dishes: Often served with rice, salad and sauces such as sweet chili or soy sauce.

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2* BÒ KHO is a traditional Vietnamese beef stew (or soup) made by simmering tender pieces of beef and carrots in a rich, aromatic and lightly spiced stock. The dish is often called Vietnam's answer to the French classic boeuf bourguignon.

Main ingredients and flavors.
- Meat: Beef (preferably beef stock legs or tougher cuts such as sirloin or osso buco/beef shank) which is cooked until completely tender.
- Vegetables: Carrots and onions. Aromas and spices: Lemongrass, star anise, cinnamon, garlic, ginger and chili powder or satay salsa.
- Base: A flavorful stock based on tomato paste, and often coconut water or broth.

How to eat it.
Serve hot with fresh Thai basil, coriander and lime. Can be enjoyed with crispy baguettes (bánh mì) to dip in the rich sauce, with rice, or as a hearty noodle soup with rice noodles.

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3* BULGOGI is a famous Korean dish that means "fire meat". It consists of very thin slices of beef (often entrecôte) that are marinated in a mixture of soy sauce, sugar or pear puree, garlic, sesame oil and spring onions, before being fried or grilled quickly over high heat.

Ingredients and taste.
- Meat: Tender pieces of beef cut into thin slices.
- Marinade: Soy sauce, sesame oil, garlic, ginger, sugar and often grated pear which gives a sweet and tenderizing effect.
- Taste: A balance between sweet, salty and umami with a hint of smoky goodness from the frying or grilling process.

Serving.
- Side dishes: Usually served with boiled rice.