Chef Bryan Ogen emphasizes the importance of portion planning when hosting large groups, recommending about 8 ounces of protein, 3 to 4 ounces of carbs, and 3 ounces of veggies per guest. He highlights that this culinary math helps reverse-engineer portion sizes based on planned menus, ensuring that each person's needs are met during festive gatherings. This approach aims to both minimize waste and enhance the dining experience by catering effectively to guests' appetites.
Chef Freda Sugarman suggests planning for 1 pound of food per guest in restaurant settings and 2 pounds per person at home, where leftovers are common. Especially for groups of eight, she advocates for having two of everything—sauces, starches, vegetables, and desserts. This method provides variety and can simplify preparation while enhancing the holiday experience, allowing guests to choose their favorites and enjoy the bounty that Thanksgiving offers.
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