SC - Micaylah and the "scary box"
kat
kat at kagan.com
Tue Aug 25 17:16:03 PDT 1998
Here's an idea: If what the group is worried about is losing money by the cooks keeping or throwing away items, why not just auction them off at the end of the meal?
Example: In March I did a "gilded salmon." The gold leafing cost in the neighborhood of $80 (OUCH!!!) and I only used about half of it. Now, I wasn't going to keep that for myself; and I knew no one would need it in the near future.
So we auctioned it off the same night and made back almost $40.
I was also thinking about auctioning off the leftover saffron; but by the time myself and one of the crew measured out how much we each wanted to keep and reimbursed the group for it, there wasn't any left... :-)
Just my US$.02...
- kat
- ---kat griffith, editor---
This is my business address. Sending files of over 100K in size to this address will result in my being summarily flogged.
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