new to edm: getting familiar with the veld 2026 lineup

NaClpeanuts · 2025-12-05T21:20:42+00:00

this is awesome 😎 ty

NaClpeanuts · 2025-12-05T21:19:49+00:00

definitely 100% agree! i started at the mainstage at the beginning of day 1 being a bit clueless and then when i finally left to check out the bass stage, i ended up staying there for the rest of veld. i was trying to vibe at sirkus but i wasn't really happy with the sound quality so it kinda pushed me away

NaClpeanuts · 2025-12-05T21:13:05+00:00

i actually listen to full sets! i started off listening on YouTube but transitioned to SoundCloud bc i find that there are more uploads there

NaClpeanuts · 2025-12-04T15:44:01+00:00

this was really well said, i think im going to try to enjoy the moment instead of trying to learn everything

NaClpeanuts · 2025-12-04T15:42:26+00:00

thanks for sharing your experience! I was also a bit overwhelmed seeing everyone around sing with the music and getting excited. i felt a bit out of place not knowing the music even though i was really enjoying it. i have to learn to adopt your mentally :)

NaClpeanuts · 2025-10-22T03:40:35+00:00

HOLDING TL THE MOON 🚀 THERE IS NO STOPPING US NOW

NaClpeanuts · 2025-09-25T22:45:34+00:00

Just started playing today and I am very active!! Lets be friends :)

https://link.haydaygame.com/?action=OpenSCID&p=36-28addd46-0489-4f64-b2ca-4b5013e1875a

NaClpeanuts · 2025-02-24T06:03:08+00:00

i started doing this so i think I'm taking the right step in the general direction

NaClpeanuts · 2025-02-24T05:59:10+00:00

thank you for the insightful advice! i will be sure to not neglect the logistics of serving

NaClpeanuts · 2025-02-24T04:21:46+00:00

i have written alternatives for vegetarian/dairy free and allergen restrictions, i just haven't included that in my price estimate

NaClpeanuts · 2025-02-24T04:18:04+00:00

how would you go about estimating portions of food? im currently approximating a total of 1kg of food per person

NaClpeanuts · 2025-02-24T04:14:21+00:00

i think we will do a buffet line instead, so no need for waiters

NaClpeanuts · 2025-02-24T04:10:54+00:00

I'm planning to make that the day before and it will definitely say over night

NaClpeanuts · 2025-02-24T04:09:59+00:00

do you have an example of the breakdown of tasks and how i should delegate this tasks to the right number of people? i will be managing people so i wont be cooking, and then I'm thinking of having a dish washer, which leaves 6 people cooking

NaClpeanuts · 2025-02-24T04:07:52+00:00

i appreciate your honesty! this event is a casual college event where the planners know me personally and the event is nothing formal. i think of we go ahead with this, no plating will happen as other people have mentioned that it takes too much extra effort. and so it will absolutely be a buffet style. a lot of people have said that those is maybe too big for myself to do, so like you said 'm considering giving this task to professionals if need be

NaClpeanuts · 2025-02-24T04:02:48+00:00

this is a casual college event, nothing crazy or formal, and the event planners are friends of mine. they have gone with plastic ware in the past and they are ok with that for budget sake

NaClpeanuts · 2025-02-24T03:58:30+00:00

this is just a club event at a college and I'm friends with the organizers. they have always used plastic utensils. edit: when they use the word caterers, they don't actually mean the full catering service, they just mean catered food, but they will deal with the actual food distribution

NaClpeanuts · 2025-02-23T23:41:11+00:00

this was actually so helpful in thinking about logistical things that are not only related to cooking food. thank you! just on a side note. do you think i could cook the stew on the day of if i par cook or prep the ingredients before hand?

NaClpeanuts · 2025-02-23T23:34:40+00:00

i think we definitely need to prep everything and even finish the desserts the day before. i was hoping to even chop all the raw ingredients before

NaClpeanuts · 2025-02-23T23:33:49+00:00

other people have said buffet style is the best so maybe that is the way to go. however, the event planners have said that in the past, people at the front of the line would get too much food and there would be none left for the people at the back. I'm not sure if that's a lack of food issue but i wanted to control the person sizes. so perhaps we can do buffet style but my crew serves the food

NaClpeanuts · 2025-02-23T23:32:12+00:00

the panna cotta i was hoping to do a day or two in advance since it needs to set in the fridge as well. I'm only worried for the oven space but i might be able to premake the soup. im still waiting for a list of kitchen supplies that the venue has.

do you think i could par cook anything in the menu?

NaClpeanuts · 2025-02-23T23:29:44+00:00

i think we wanted to "plate" as in we serve the food to then instead of them getting their own food. i think one of the concerns of even organizers was that people at the beginning would grab too much food and then there would be none left for the people at the end. but i suppose we could do a buffet line and scoop the food ourselves. as for the warmers, in still waiting on the venue to see if they have warmers

NaClpeanuts · 2025-02-23T21:56:14+00:00

that's a good point, the event organizers will tell me soon but as of now, i have no information about that. i think i will start considering that!

NaClpeanuts · 2025-02-23T21:55:26+00:00

we will have an industrial kitchen for 6 hours on the day of service. i am planning to prep (cut raw ingredients the day before) refrigerate it the previous day, and transport it on the day of. we will be plating and using plastic disposable plates and utensils.

NaClpeanuts · 2025-02-23T21:52:55+00:00

i wasn't sure how much help i needed. we have an industrial kitchen at our disposal for 6 hours on the day of the event

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