SC - Treatment of Cooks

[Uduido at aol.com]

In a message dated 97-09-21 00:45:41 EDT, you write:

<< i just wonder if we, as cooks, really -realize- that the society may not
 see us as we see ourselves.
 
 elaina >>

Iimagine that in some places this is so but I am lucky enough to live in a
shire (Abhain Ciach Ghlais and belong to a Household (Mountain Confederation)
where the exact opposite is true.

Both these groups take great pains to provide the head cook (yuck-there has
to be a better term) with a cabin at the site if cabins are available,
Activities that may hold up serving time are kept at a minimum and when
necessary the cooks are ALWAYS asked if extending an activity will be a
problem for the kitchen. We are pampered somewhat by people bringing gifts of
drink and tidbits of food . Site and feast fees are for the most part
drastically reduced or eliminated for the head cook and not a few of the
staff if it is warrented.

I will never forget the lovely lady and kind gentle who brought a very
special treat to me at Will's this year. I was standing on the back porch
sweating like a stuck pig and generally feeling a little exhausted trying to
turn the emus on the spit. As I turned a vision of beauty was standing at the
top of the steps with a plate of hors d'oeuvres left over from a muckity
croquet party. On the tray were the most delectable little sandwiches made
with a cream cheese/horseradish spread and covered with caviar. As I savored
this wonderful treat, another kind gentle handed me an ice cold ale. I had
tho't for a brief moment that I died and went to heaven. :-)

Anyway, I digress. :-) On more than one occasion my crew consisted of myself
alone. Upon arrival to the site, it seems that people just keep coming in to
help. The way that I take care of vounteers is hand them the recipes and say
pick one. :-) Others merely state they are there to chop, dice and slice.
These are paired off with those doing recipes. All in all, this works rather
well.

A volunteer serving squad is rounded up and the feast is served although on
more than one occasion the head cooks have taken their place among the
servers. This usually lasts about 2 mins. until we are shooed away.

Dishes and clean-up are always taken care of by the 'guys' (translate: the
fighters) and the head-cooks are not allowed near the kitchen during this
process. Often we are picked up and bodily removed if we won't go quietly.
:-) When they are done , it's a quick excursion back to the kitchen to
supervise the 'putting' things in their place activities and first dibs on
leftovers.

Why are we treated this way? Perhaps it's because we go out of our way to
make the feast a memorable, enjoyable experience. Perhaps it's because we
take the time and effort to serve atasty, filling and as close to period as
possible meal. Perhaps the others can see that we work hard and tirelessly
stuck in a tiny hot room so others can have a fun event and pleasurable
dining experience without worrying about their next meal. :-) I really don't
know. 

I do know that I am particularly proud of the people I play with and cannot
thank them enough for their support in allowing me to play the part of the
Game I find most enjoyable with little or no interference. You see, for me,
the experience of doing period feasts allows me to step back into the Dream
not for a moment but , rather, for the most of the event. To become for an
extended period, Lordd Ras, Medieval cook! :-)

Yours in Service to the Dream,

Lord Ras
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