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I’m sure most newly-engaged women don’t start wondering “Can I prepare my own reception?” before they’ve even picked out a dress, but I did. My dad is an exceptional cook, my (now) husband grew up with parents who owned a restaurant/ran a catering company, and I’ve worked at at least 100 weddings and knew exactly what I did and didn’t like about each of them. Combine that with my persistent DIY spirit and you’ve created a bride intent on self-catering her wedding!
Self-catering is absolutely not the right choice for everyone, but it was the perfect decision for us. I’d never cooked for a crowd before, hadn’t created a single batch of royal icing, or ever even made a tiered cake, so I devoted more time and effort to planning and preparing the food than any other part of our DIY wedding. It wouldn’t have been possible without help from my family the night before and day of the wedding, and I’m immensely grateful for their help. I spotted guests going back for thirds, so I think our reception was a success!
Over the next few weeks, I’ll be sharing a series of posts on advice for self-catering your wedding or other large function, the essential tools that enabled me to prepare a meal for 50 guests, and the resources I used along the way. My advice centers around “three P’s”: planning, practice, and preparation. I hope you stop in to read the posts and that they help you self-cater your own function.