How can this problem be solved?

As a Chef, you will well know and well remember the old adage, "Misunderstandings are NEVER beautiful..!"

Mixing up a long drawn-out social gathering with the correct serving of a properly prepared meal is definitely a No-No and needs to be sorted.

The way I would do it is to try and sort it out at the get-go, rather than 'in situ' at the actual venue. When I first get the invitation, I immediately offer a feed-back, saying, 'Yes, I will bring food - BUT - I would suggest immediate serving and the social venue afterwards, not the other way round.'

Since this would be an invitation, either by phone or email or whatever, that's the time to try and nail it down.

And lets say the organisers won't cooperate. O.K. Then, at least for my presentation, the food is planned to be served cold and late without the danger of spoiling or food poisoning.

If, perchance, these are actually good people who are prepared to listen to suggestions, then you might be able to explain your concerns to them and have them change their plans and timing.

I fully agree with Gee Bee. Presumably these suppers are run by the same group of people - your church or such a group as that. Same people going to them all the time. So, since you are a part of that group, why not raise this issue with them at a time before the next supper occurs ? Tell them what you have said here - either personally or by letter. Say that there is a health issue with food being left for such a long time. Also mention the fact that older members are getting very tired from the long -drawn- out functions. Suggest that 1) the meal should be enjoyed when it is fresh , and still edible, and 2) the guests will enjoy eating earlier, so that they can either stay for the socialising or go early when they get tired.

I was in a similar situation recently, where a late function was being planned for a group I belong to,and when I suggested that we should think of a lunch party instead (owing to many older people getting too tired for an evening party), it was as if a light had gone on in people's brains, and they all agreed with me. Sometimes people just don't think, and they need prompting.

With any picnic type gathering, I provide places to set heat sensitive dishes on top of zip lock bags of ice. I recommend only small portions be set out with additional in more zip lock bags in the frig. The warming trays and pans with small burner underneath are a good way to keep food warm. Again, small amounts added as needed. Time is important to track. An electric roaster and crock pot type containers are ideal for this too. It is also nice to have people bring their recipe if they would like to share and set it up beside the dish. Not just for sharing too as some people are sensitive to some ingredients. It can be a "dicey" situation.

We have potlucks at my church and most people put their stuff in crock pots. Before church starts they plug them on and keep them hot/warm that way. I am assuming that this is why you have to wait for two hours to eat -- because of church or a meeting of some sort.

There are certain things I won't eat off the potluck table because of what you describe.

But I don't see any other way around it unless we let folks eat during the festivities or whatever.

I'm with you. When I go somewhere to enjoy a meal and it's potluck, I want to eat immediately and any other business can be handled on a full stomach and sitting for more than an hour is out of the question. I excuse myself and go home.

I refuse to eat food that has been allowed to sit at room temp for more than 15 minutes. Some food related ailments don't raise their ugly heads until days later and people think they have a stomach virus.

issue fixing is two phrases, no longer a hyphenated be conscious. Too a lot of human beings attempt to hyphenate $#it that doesn't want hyphens. sure, it somewhat is human kin. having stated that, it is likewise English communications and computer operations.

I just attended a Filipino/American Christmas celebration and each dish was over a bunsen burner and everything stayed hot. Deserts were placed over containers of ice. It worked beautifully,

I always tell the host if my dish need to be refrigerated or keep warm and tell her/him otherwise it will spoiled. That's all you have to do..problem solved!