Tangential: there's probably a difference between preparing food for catering vs restaurants. In catering, and presumably at YC dinners, everyone starts each course at the same time (but eats the same food). I'd imagine this to be a different challenge from providing different meals to an equal number of people, but staggered in time, as you would at a restaurant.
In any case, pasta-based meals are probably good candidates for scaling to catering-size dimensions as most of the components aren't overly time-sensitive. I could still see it ending in a disaster if I was doing it for the first time with no professional help.
In any case, pasta-based meals are probably good candidates for scaling to catering-size dimensions as most of the components aren't overly time-sensitive. I could still see it ending in a disaster if I was doing it for the first time with no professional help.